Coffeenosa Eclair Pâte à Choux Basic recipe Pastry Cream (hot)

Coffeenosa Eclair
Petits Gâteaux
Recipe for 30 eclairs
Recipe No.: PG20060
Pâte à Choux
250 g
25 g
5g
200 g
300 g
500 g
8.82 oz
0.88 oz
0.18 oz
7.05 oz
10.58 oz
17.64 oz
Basic recipe
milk 3,5%
water
salt
butter
pastry flour type 400
fresh eggs
Pastry Cream (hot)
unsalted, soft
Boil milk, water, salt and soft butter. Add pastry flour and
continue to stir for about 2-3 minutes until the dough
removes from the pan. Place the dough into a bowl. Slowly
add the whole eggs and mix everything together until ready
for piping. Let set and brush with egg wash. By using a
pastry bag, pipe the dough onto a parchment paper and bake
in the preheated oven.
Baking temperature: 200°C/ 392°F
Baking time: 10-15 minutes
Coffeenosa Filling
180 g
500 g
6.35 oz Coffeenosa
17.64 oz Pastry Cream
Warm the Coffeenosa coffee filling and mix with the Pastry
Cream.
To assemble & decorate
Cut the baked Pâte à Choux lengthwise, pipe the Coffeenosa
Filling into the Pâte à Choux. Glaze the top of the Pâte à
Choux with melted Coffeenosa and place it on the Coffeenosa
Filling.
www.felchlin.com
100 g
1000 g
200 g
3.53 oz Crèmepulver, vanilla cream
powder
35.27 oz milk 3,5%
7.05 oz granulated sugar
Mix the Crèmepulver vanilla cream powder with some cold
milk. Bring the remaining milk with the sugar to a boil. Add
the Crèmepulver mix and reboil shortly. Let cool
immediately. Allow to chill overnight in the refrigerator. Stir
to a Pastry Cream in a kitchen machine.
Felchlin products
Art. no
Products
DF37
Coffeenosa, filling with coffee
UE02
Crèmepulver, vanilla cream powder, hot