Cream puffs and éclairs

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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 
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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.  

With Vanilla Cream 

Heat the custard to 35°C and pour it over the Delipaste Vanilla.  

COMPOSITION 

Fill the pastry with the vanilla cream and fruit to taste. Blast chill and glaze only the top with cream or Fabbri Nappage to taste.  

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