Pineapple Eclairs
Recipe Steps
Éclair Base
Group 1
-
g/ml:
1000ml
600g -
Ingredients:
Water
EOI Gilt -
Method:
Bring Group 1 to boiling point
Group 2
-
g/ml:
850g -
Ingredients:
Bakers Flour -
Method:
Sieve Group 2, then add to Group 1 stirring vigorously until thoroughly cooked.
Group 3
-
g/ml:
1200g -
Ingredients:
Eggs -
Method:
Turn Groups 1 and 2 into a mixing bowl and blend on low speed for 1 minute to allow for cooling. Beat in eggs gradually, scraping down between additions.
Group 4
-
g/ml:
5g -
Ingredients:
Baking Powder -
Method:
Finally add Group 4 and mix well.
- 3655
- Total Weight
Additional Information:
Make up Procedure
Puffs – Pipe in bulbs with star or plain tubes, walnut size – 7cm apart.
Eclairs – Pipe in finger shapes on lightly greased trays.
Baking
230°C for 25-30 minutes
Freezing
PUFFS AND ÉCLAIRS are suitable for freezing in baked condition.
Points Of Importance
1. Group 2 must be cooked until the mass is clear and has come away from the sides of the pot.
2. Before the first addition of egg is made, the batter should be allowed to cool slightly.
3. Clear all additions of egg before adding more.
4. It should be noted that EOI Trend or EOI Sovereign can be used successfully.
5. Egg content may vary according to flour strength.
Pineapple filling
Group 1
-
g/ml:
750ml
250g
750ml
600g -
Ingredients:
Pineapple Juice
Crushed Pineapple
Thickened Cream
EOI Custilla -
Method:
Filling - Add all ingredients in a mixing bowl. Mix on low speed for 1 minute, scrape down bowl, then mix on high speed for 4 minutes.
Group 2
-
g/ml:
2000ml
2000g -
Ingredients:
EOI Solite Cream
Icing Sugar -
Method:
Cream together until light, about 15 minutes on medium speed.
Group 3
-
g/ml:
1000ml -
Ingredients:
Water -
Method:
Add gradually over a period of 5 minutes.
- 7350
- Total Weight
Additional Information:
Make up Procedure
1. Pipe filling into Eclairs or Puffs.
2. Decorate with EOI Solite cream and top with toasted shredded coconut.
Points of Importance
EOI Solite Cream – in very hot weather / climates we recommend you substitute EOI Solite with EOI Solite Tropical.
Recipe Uses:
Custilla 15kg
Premium custard premix with multi-purpose usage. May be used as a pourable custard, a piping and filling custard, or as an ingredient for Bavarian cream or mousses. Perfect for vanilla slices all piping work such as éclairs and bake stable for use in Danish pastries. Excellent freeze-thaw stability and no cooking required. This product is suitable for vegetarian use.
Solite 15kg
Creaming shortening for butter style crémes and fudge icings.
Gilt 12.5kg
Premium butter flavour margarine for all short pastry, sweet crust & quiche bases. Ideal as a partial or total replacement for butter.
