WHAT YOU NEED

For the eclair base

Group 1
G/ML                                INGREDIENTS
1000                                 Water
600                                    EOI Gilt

GROUP 2
G/ML                               INGREDIENTS
850                                    Bakers flour

GROUP 3
G/ML                               INGREDIENTS
1200                                  Eggs

GROUP 4
G/ML                               INGREDIENTS
5                                         Baking Powder

Total weight: 3655 G/ML

For the chocolate and hazelnut filling

GROUP 1
G/ML                                INGREDIENTS
500                                    Dark chocolate
500                                    Thickened cream

GROUP 2
G/ML                                INGREDIENTS
750                                    Chocolate ganache
5                                         Hazelnut Essence
1000                                  Full Cream Milk
1000                                  Thickened cream
600                                    EOI Custilla

To make the eclair base

Bring Group 1 to boiling point.
Sieve Group 2, then add to Group 1 stirring vigorously until thoroughly cooked.
Turn Groups 1 and 2 into a mixing bowl and blend on low speed for 1 minute to allow for cooling. Beat in eggs gradually, scraping down between additions.
Add to Group 4 and mix well.

For the chocolate and hazelnut filling

Ganache: boil the cream, remove from heat and then add the chocolate buttons, stirring until melted. NB: Ganache can be made in advance and warmed over a bain-marie.

Filling: Warm ganache (if necessary) until it’s liquid. Add all ingredients in a mixing bowl. Mix on low speed for 1 minute, scrape down bowl, then mix on high speed for 4 minutes.

MAKE UP PROCEDURE

Puffs – Pipe in bulbs with star or plain tubes, walnut size – 7cm apart.
Eclairs – Pipe in finger shapes on lightly greased trays.
Pipe filling into Éclairs or Puffs and decorate with remaining chocolate ganache and toasted crushed hazelnuts.

Baking

Bake at 230°C for 25-30 minutes.

Freezing

Puffs and eclairs are suitable for freezing in baked condition.

Points of importance

• Group 2 must be cooked until the mass is clear and has come away from the sides of the pot.
• Before the first addition of egg is made, the batter should be allowed to cool slightly.
• Clear all additions of egg before adding more.
• EOI Gilt may be substituted with EOI Trend or EOI Sovereign. If a vegetable option is preferred, EOI Royal Danish or EOI Pride can also be used.
• Egg content may vary according to flour strength.

Tip

Ganache can be used in the custard filling as well as the decorating.

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