Spoil mum this Mother’s Day with her favourite dessert, the chocolate éclair!
|'Chocolate' custard creme|
|RAP or Creamy Instant Custard Mix||0.500kg|
|Dark chocolate (melted)||0.380kg|
CUSTARD CREAM METHOD
Add water and RAP or Creamy Instant Custard Mix to mixing bowl.
Blend on low speed for 1 minute and scrape down.
With a whisk, mix for 5 minutes on top speed.
Lastly stream in the melted chocolate on low speed and mix until combined.
Leave to stand for 5 minutes before use.
CHOUX PASTRY METHOD
Bring butter, milk, water, salt and sugar to boil. Cook in flour and mix until combined (1 minute).
Transfer to mixing bowl fitted with a paddle and mix in eggs gradually until all eggs have been incorporated.
Pipe onto trays using a piping bag fitted with star tip nozzle lengths of 12cm and bake in oven at 190°C for 25 mins or until golden brown.
CHOCOLATE GLAZE METHOD
Boil the water and cream together.
Add the cocoa powder and sugar and mix, continue cooking to 106°C.
Remove from heat and pour over the chopped dark chocolate and mix until smooth. Reserve mixture in fridge until required.
Dip éclairs into the glaze at a desired temperature of 30°C.
These instructions may vary depending on manufacturer’s premises and equipment used.
Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.
Rap Instant Custard Mix
Our premium patisserie custard mix delivers a smooth creamy texture ideal for fillings, danishes and profiteroles.
Let’s bake better together. Call us on 1800 649 494