Strawberry Eclairs

Method of Preparation

1. In a mixing bowl fitted with a whip attachment, add sugar and water.
2. Whip until sugar is dissolved.
3. Add PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904 and whip until stiff peaks of a meringue are obtained.
4. Soften butter in a mixer using a paddle.
5. Add butter to Meringue in small additions while mixing on low speed to make buttercream.
6. Add PreGel Five Star Chef Strawberry Pannacrema Pastry Compound - 37506 to Buttercream.

1. In a mixer cream the butter, brown sugar, salt, and color if using.
2. Add the flour and mix until incorporated.
3. Roll out between two nonstick mats to about 5 mm/⅛ inch.
4. Store in freezer and cut as needed.

1. Combine warm water and PreGel Five Star Chef Eclair Mix Gluten Free - 81024 in the bowl of a stand mixer fitted with the paddle attachment.
2. Mix on medium speed for 10 minutes.
3. Allow the dough to rest for 5-10 minutes.
4. Pipe into desired shape. Spray heavily with water before baking.
5. Place a cut piece of Croustillant on top.
6. Bake at 175°C/347°F for about 30-45 minutes, in an open vent oven with medium fan speed.
7. In a static oven, bake at 200°C/392°F for 25-30 minutes.
8. The mix can also be piped, frozen, and fried.

1. After the Éclairs have cooled down fully, slice them in half horizontally.
2. Pipe the Strawberry Buttercream in a spiral pattern in the cavity.
3. Place the top half on top displaying the buttercream.