Valentine Éclair

Aleeza Matucad
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Course Dessert, Snack

Ingredients
  

Pate A Choux

  • 140 g Water
  • 140 g FreshMilk
  • 150 g Unsalted Butter
  • 5 g PEOTRACO SUGARLYTE
  • 2.5 g Salt
  • 200 g All-Purpose Flour
  • 396 g Whole Eggs
  • 30 g PEOTRACO CONFECTIONER’S POWDERED SUGAR

Pastry Cream

  • 480 ml Whole milk
  • 45 g PEOTRACO SUGARLYTE
  • 40 g MACY’S PURE CORNSTARCH
  • 90 g Egg Yolks
  • 60 g Unsalted Butter
  • 10 ml Vanilla Extract

Éclair Flavor Variants (Strawberry Lemon)

– Strawberry Coulis

  • 350 g Frozen Strawberries
  • 50 g PEOTRACO SUGARLYTE
  • 10 ml Lemon Juice
  • 1 g PEOTRACORED FOOD COLOR GEL
  • Water (as needed)

– Strawberry Pastry Cream

  • 90 g Strawberry Coulis
  • Pastry Cream

– Bakers's Mate Whipping Cream

  • 60 mg BAKER’SMATE INSTANT WHIPPING CREAM POWDER
  • 60 ml Ice Cold Water
  • ½ tsp Lemon Extract

– Dark Pink Chocolate Glaze

  • 50 g White Chocolate (Melted)
  • 3 g PEOTRACORED FOOD COLOR GEL

Éclair Flavor Variants (Salted Caramel)

– Sugarlyte Salted Caramel

  • 60 ml Water
  • 30 g PEOTRACOGLUCOSE SYRUP
  • 87 g PEOTRACOSUGARLYTE
  • 125 g Heavy Cream
  • ½ tsp Salt
  • 30 g Unsalted Butter
  • ½ tsp Vanilla Extract
  • 75 g White Chocolate

– Salted Caramel Pastry Cream

  • 50 g SUGARLYTE SALTED CARAMEL
  • 200 g Pastry Cream

– Baker's Mate Whipped Cream

  • 60 g BAKER’SMATE INSTANT WHIPPING CREAM POWDER
  • 60 ml Ice Cold Water
  • .5 g PEOTRACORED FOOD COLOR GEL

– Caramel Glaze

  • 50 g SUGARLYTE SALTED CARAMEL

Éclair Flavor Variants (Chocolate Espresso)

– Chocolate Espresso Pastry Cream

  • 22.5 g PEOTRACO SUGARLYTE
  • 20 g MACY’S PURE CORNSTARCH
  • 400 g Egg Yolks
  • 30 g Unsalted Butter
  • 5 g PEOTRACO PREMIUM COCOA POWDER
  • 75 g Dark Chocolate Callets
  • ½ tsp Espresso Powder or Instant Coffee Powder

– Chocolate Espresso Diplomat

  • 60 g BAKER’S MATE INSTANT WHIPPING CREAM POWDER
  • 60 ml Ice Cold Water
  • 30 g Chocolate Espresso Pastry Cream

– Dark Chocolate Glaze

  • 50 g Dark Chocolate (Melted)

Instructions
 

Pate A Choux Procedure

  • Combine the water, milk, butter, and PEOTRACO SUGARLYTE in a medium sauce pot over medium heat. Bring to a boil, stirring occasionally.
  • Add in the sifted flour, and stir vigorously with a wire whisk until the dough comes together and there is no more visible flour left.
  • Using a rubber spatula, continue stirring and cooking the dough until a film completely covers the bottom of the pot. About 5-7 minutes.
  • Remove from heat, and transfer into a stand mixer bowl. Mix the dough on low speed with a paddle attachment to let off someheat and steam before adding the eggs.
  • When the dough has slightly cooled off, slowly add in the eggs one at a time. Mix until fully incorporated and smooth.
  • To check if the dough is ready, stick aspatula into the dough and lift it high above the bowl. The dough should fall slowly off the spatula in ribbons. Another way is sticking the paddle attachment into the dough, lift it, and the dough should form a V-shape.
  • Transfer the dough into a clean container, and cover with cling wrap touching the dough. Rest for 1-2 hours or more.
  • Using a French star tip, pipe the eclair sevenly to 4-inch logs on a Silpat or parchment paper lined baking pan. Leavingenough space in between to prevent sticking to each other.
  • Dust each éclair with PEOTRACO CONFECTIONER’S POWDERED SUGAR, and freeze for at least 30 minutes for even baking. Then, preheat the oven to 200C.
  • When ready, place the eclairs into the preheated oven and lower the temperature to 170C.
  • Bake the eclairs for 40 minutes, then cool completely before filling.

Pasty Cream Procedure

  • In a small bowl, combine the egg yolks, PEOTRACOSUGARLYTE and MACY’S PURE CORNSTARCH. Whisk until it forms into a paste.
  • Scald the milk and vanilla extract on a medium sauce pot over low-medium heat. Temper the egg yolks by slowly whisking in the warm milk.
  • Strain the tempered egg yolk mixture into the sauce pot. Cook over medium heat, whisking constantly until pastry cream begins to thicken, about 5 minutes. Once it thickens, continue whisking, pausing everyfew seconds to check for bubbles. When it begins to bubble, cook for another minute to make sure the cornstarch is cooked completely.
  • Add the butter off-heat and mix until thoroughly combined. Strain pastry cream through a fine-mesh sieve, cover with cling wrap touching the surface of the cream to prevent a skin from forming.
  • Chill until ready to use.

Strawberry Coulis Procedure

  • In a medium sauce pot, combine the frozen strawberries, lemon juice, and PEOTRACO SUGARLYTE. Simmer over medium heat until the sugar completely dissolves and the strawberry is soft. Add small amounts of water as needed.
  • Continue cooking until it slightly thickens and reaches a compote-like consistency.
  •  Remove from heat and carefully blend the mixture until smooth.
  • You can strain the mixture for a smootherconsistency or leave out the seeds for a chunkier coulis. Transfer into a cleancontainer, and chill until ready to use.

Strawberry Pastry Cream Procedure

  • In a bowl, make the strawberry pastry cream by combining the strawberry coulis and the vanilla pastry cream base. Mix using a rubber spatula until fully combined.

Bakers's Mate Whipping Cream Procedure

  • Using a stand mixer with a whisk attachment, lightly mix the lemon extract, BAKER’S MATE INSTANT WHIPPING CREAM POWDER andice-cold water until incorporated.
  • Whisk on high speed until stiff peaks form, scraping down the bowl as needed.
  • Remove air bubbles, and make the cream smoother by mixing with a rubber spatula.

Dark Pink Chocolate Glaze Procedure

  • In a microwave safe bowl or container, melt the white chocolate in the microwave on medium-high for 10 seconds interval. Mix in between, until completely melted.
  • Add 3g of PEOTRACO RED FOOD COLOR GEL or until desired color is achieved.

Sugalyte Salted Caramel Procedure

  • In a medium stainless-steel pan, combine water, PEOTRACO GLUCOSE SYRUP, and PEOTRACO SUGARLYTE. Cook the sugar mixture overmedium-high heat for 5 minutes, stirring occasionally until it starts to caramelize.
  • Warm the heavy cream in the microwave on highfor 10 seconds.
  • Cook the caramel until golden brown or amber in color. Slowly add the heavy cream off heat, and whisk until combined.
  • Pour over the caramel into a bowl of white chocolate, carefully mix until all chocolate is melted. Add the butter, and mix until fully incorporated.
  • Season with salt, and add the vanilla extract.

Salted Caramel Pastry Cream Procedure

  • In a bowl, make the salted caramel pastry creamby combining the SUGARLYTE SALTED CARAMEL and the vanilla pastry cream base. Mix using a rubber spatula until fully combined.

Baker's Mate Whipped Cream Procedure

  • Using a stand mixer with a whisk attachment, lightly mix BAKER’S MATE INSTAN TWHIPPING CREAM POWDER and ice-cold water until incorporated.
  • Whisk on high speed until stiff peaks form, scraping down the bowl as needed. Add PEOTRACO RED FOOD COLOR GEL until the desired pink color is achieved.
  • Remove air bubbles, and make the cream smoother by mixing with a rubber spatula.

Chocolate Espresso Pastry Cream Procedure

  • In a small bowl, combine the egg yolks, PEOTRACOS UGARLYTE and MACY’S PURE CORNSTARCH. Whisk until it forms into a paste.
  • Scald the milk and vanilla extract on a medium sauce pot over low-medium heat. Temper the egg yolks by slowly whisking in the warm milk.
  • Strain the tempered egg yolk mixture into the sauce pot. Cook over medium heat, whisking constantly until pastry cream begins to thicken, about 5 minutes. Add in the sifted PEOTRACO PREMIUM COCOA POWDER and mix until combined.
  • Once it thickens, continue whisking, pausing every few seconds to check for bubbles. When it begins to bubble, cook foranother minute to make sure the cornstarch is cooked completely.
  • Add the chocolate callets and butter off-heat, mix until thoroughly combined. Strain pastry cream through a fine-mesh sieve, cover with cling wrap touching the surface of the cream to prevent a skin from forming.
  • Chill until ready to use.

Chocolate Espresso Diplomat Procedure

  • Using a stand mixer with a whisk attachment, lightly mix BAKER’S MATE INSTANT WHIPPING CREAM POWDER and ice-cold water until incorporated.
  • Whisk on high speed until stiff peaks form, scraping down the bowl as needed. Add the chocolate espresso pastry cream, mix until combined.
  • Remove air bubbles, and make the cream smoother by mixing with a rubber spatula.

Dark Chocolate Glaze Procedure

  • In a microwave safe bowl or container, melt the dark chocolate in the microwave on medium-high for 10 seconds interval. Mix in between, until completely melted.

Éclair Assembly

  • Poke 3 small holes under the cooled eclairs.Then, transfer the pastry creams into piping bags.
  • Fill the eclairs with the pastry creams untileach one feels heavy, and there are no more hollow parts left.
  • Carefully dip the filled eclairs into thedifferent chocolate glazes.
  • Decorate with BAKER’S MATE WHIPPED CREAM,chocolate garnishes, and PEOTRACO READY-TO-ROLL FONDANT toppers.

Notes

PATE A CHOUX
Baking Time: 40 minutes
Baking Temperature: 170C
Yield: 18 4-inch logs
PASTRY CREAM
Cooking Time: 5 minutes
Yield: 650g
STRAWBERRY COULIS
Cooking Time: 5 minutes
Yield: 180g
SUGARLYTE SALTED CARAMEL
Cooking Time: 10 minutes
Yield: 270g
CHOCOLATE ESPRESSO PASTRY CREAM
Cooking Time: 10 minutes
Yield: 360g