Cream puffs and éclairs

Ingredients

Cream puff pastry

500 g water
250 g milk
up to 15 g salt
15 g caster sugar
300 g butter
450 g flour
15 whole eggs

Zabaione cream

1000 g custard
60 g Delipaste Zabaione
Nappage Amarena Fabbri to taste

Gianduja Mousse

500 g cream
50 g Pannamousse
40 g Pastovopan
50 g Delipaste Gianduia
Chocolate Glaze to taste

Vanilla cream

1000 g custard
60 g Delipaste Vanilla

Procedure

Eclair and cream puff pastry

In a saucepan, bring the water, milk, salt, sugar and butter to the boil. Sift the flour into the liquid, remove from the heat and incorporate the eggs using the cutter. Cook at 220°C, then lower to 200°C with the valve closed for 5 minutes. Finally open the valve and finish cooking. Cream puffs and éclairs can be filled and decorated as desired. Here are some possible combinations.

With Gianduja Mousse

Dissolve the Pannamousse in the cold cream and add the Pastovopan. Semi-whip the mixture in a planetary mixer. Add the Delipaste Gianduia, mixing from the bottom up (if necessary, heat the Delipaste in the microwave).

Composition

Fill the pastry with the gianduja mousse and allow to cool. Glaze only the top as desired with Chocolate Glaze heated to about 40-45 degrees.

With Zabaione Cream

Heat the custard to 35°C and pour it over the Delipaste Zabaione. Stir and refrigerate.

Composition

Fill the pastry with the zabaione cream and Amarena Fabbri to taste. Reduce the temperature and glaze only the top with Nappage Amarena Fabbri heated to around 30-35°C.