Spring Eclair, Recipe by Wangsen International Bakery & Western Food School

Puff batter

Ingredient:

Water       750g

Milk        250g

Salt         10g

Sugar        50g

Butter       400g

Bread flour     600g

Egg          1000g

Icing sugar    q.s.

Prepare:

  1. Cut butter into cubes.

Step:

  1. Mix the egg with an egg blender, filter.
  2. Add milk, salt, sugar, water and butter into a saucepan, stir with an egg blender. Heat to a boil.
  3. Remove from heat, add sifted T55 flour, stir with a spatula.
  4. Place the dough into a mixer, stir at a low speed. Add egg gradually, stir to form a smooth batter.
  5. Pour the batter into a piping bag, squeeze strips into a baking tray. Sift icing sugar on the surface. Bake at 160℃ for 40 minutes.

Pistachio mouslin cream

Ingredient:

Milk             300g

Egg yolk          60g

Sugar            70g

Custard powder    25g

Butter            125g

Pistachio paste     45g

Prepare:

  1. Cut butter into cubes, melt at room temperature.

Step:

  1. Heat milk and half of the sugar to a boil.
  2. Combine egg yolk with the rest sugar, mix well with an egg blender. Add custard powder, mix well.
  3. Pour part of Step1 into Step2, mix well. Pour the mixture back to the saucepan, mix well with an egg blender. Bring to a boil.
  4. Add pistachio paste, mix well. Pour the mixture into a baking pan, cover with plastic wrap. Chill.
  5. Take out the mixture, pour it into a mixer, stir to form a smooth state. Add the melted butter, stir at a high speed. Pour it into a piping bag.

Red fruit jam

Ingredient:

Frozen red fruit mixture    200g

Red fruit puree           200g

Sugar                   150g

NH pectin               8g

Step:

  1. Heat frozen red fruit mixture and red fruit puree.
  2. Add sugar and NH pectin, mix well. Heat to a boil.
  3. Pour the mixture into a baking tray, cover with plastic wrap. Chill.
  4. Take out the jam, pour it into a piping bag.

Assemble

Ingredient:

Strawberry      q.s.

Raspberry       q.s.

Pistachio        q.s.

Peppermint leaf  q.s.

Blueberry        q.s.

Step:

  1. Take out the puff, cut eclair from the top 1/3.
  2. Squeeze red fruit jam inside, cover with the top.
  3. Squeeze pistachio mouslin cream on the surface, freeze.
  4. Decorate with strawberry, raspberry, pistachio and blueberry. Finally place peppermint leaf on the surface.

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