Combine warm water and PreGel Éclair Mix in the bowl of a stand mixer fitted with the paddle attachment.
Mix on medium speed for 10 minutes.
Allow the dough to rest for 5-10 minutes.
Pipe into desired shape. Spray heavily with water before baking.
Bake at 175°C/347°F for about 30-45 minutes, in an open vent oven with medium fan speed.
In a static oven, bake at 200°C/392°F for 25-30 minutes.
Instructions for Croustillant for Pate a Choux
Combine the butter, sugar and salt together in a mixer and cream together until smooth.
Add the PreGel Frollis GF and mix until incorporated.
Roll out between two nonstick mats to about 5mm/ 1/8 inch.
Store in freezer and cut as needed.
Instructions for Milk Chocolate Pastry Cream (Hot Process)
Combine sugar and PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) – 312078 in a bowl; whisk in cream to dissolve the dry ingredients.
Heat milk on the stove.
Slowly whisk hot milk into remaining ingredients; transfer mixture back to the pot and return to the stove.
Bring to a simmer, stirring occasionally; cook for about 1 minute.
Remove from the heat, add in Fine Milk Chocolate Couverture 44%; cook for about 1 minute.
Transfer to a container and cover with plastic wrap, refrigerate until ready to use.
Place pastry cream in a piping bag with a small straight tip.
Instructions for Final Assembly
Place the Chocolate Pastry Cream in a piping bag with a small straight piping tip.
Gently poke a small hole on the bottom of the baked pate a choux.
Fill the pate a choux with as much Chocolate Pastry Cream that will fit inside without extruding out.