Éclairs and Cream Puffs
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Ingredients
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Unit of Measurement
- Éclairs and Cream Puffs
- 660 g PreGel Five Star Chef Eclair Mix Gluten Free - 81024
- 820 g water
- Croustillant for Pâte à choux
- 100 g butter
- 125 g brown sugar
- 125 g all-purpose flour
- 2 g salt
- as needed red color powder
Method of Preparation
Instructions for Éclairs and Cream Puffs
- Combine all ingredients.
- Mix well with an immersion blender for 2-3 minutes.
- Place in a Cold Process machine and follow the machine instructions.
Instructions for Croustillant for Pâte à choux
- In a mixer, cream the butter, brown sugar, salt, and color if desired.
- Add the flour and mix until incorporated.
- Roll out between two nonstick mats to about 5 mm/⅛ inch.
- Store in freezer and cut as needed.