ÉCLAIR STORY

An eclair fairy tale is a variation of the classic eclair. The power of colours, decorations, and creative design in the form of a dessert. Classic choux pastry, vanilla-cheese cream and any form of decoration will stir your imagination.

VideoRecipePhoto

Used products and decorations

MINI FLOWERS CLASSIC set

Code 33995

MINI FLOWERS COLOR set

Code 33996

FLOWERS set

Code 33994

CRUNCHIES DARK

Code 09732

CRUNCHIES MILK

Code 09731

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Recipe

CRUMBLE

Ingredients:

280 gButter

330 gBrown sugar

280 gPlain flour

Preparation:

Mix all the ingredients together. Roll out between two silicone mats to a thickness of 2 mm. Freeze it and then cut out rectangle shapes in the size of eclairs.

CHOUX PASTRY

Ingredients:

250 gWater

250 gMilk 3,2% fat

200 gButter

8 gSalt

280 gPlain flour

480 gEggs

Preparation:

Bring to boil water, milk, butter with salt. Add flour and continue with heating constantly stirring. Cool it down to about 60ºC, then put it to the mixer bowl and stir adding the eggs – one by one. Put ready choux pastry on the silicone mat using piping bag – shaping the eclairs. Freeze it and then bake at 160ºC for 45 minutes.

ELDERBERRY CREAM CHEESE

Ingredients:

250 gCream 32% fat (1)

350 gCottage cheese 4 - 6% fat

8 gGelatine

45 gConcentrated elderberry paste

60 gSugar

400 gCream 32% fat (2)

Preparation:

Bring to boil cream (1) with sugar. Add soaked gelatine and cottage cheese. Mix it with elderberry paste and cold cream (2) at the end. Cover with the cling film and leave it aside in the fridge for minimum 12 hours, then whip it. Use cream cheese to fill the eclairs. Coat the eclairs in Shiny Coating White Barima Artisanal (code 2379) with various colorants.

Decoration

Decorate with Barbara Decor decorations:

Mini Flowers Cklassic (code 33995)
Mini Flowers Color (code 33996)
Duo Spring (code 80165)
Agate chrunchy balls (code 09731)
Onyx crunchy balls (code 09732)

and

Light Red Pearls (code 99461)
Tiny Pearls (code 01993)