Utensils
- a fluted socket
- a piping bag
- a saucepan
- parchment paper
- an electric mixer
- a spatula
1. Choux pastry
Make a choux pastry and set it aside in the refrigerator for 24 hours. Loosen the choux pastry with a little cold milk and pipe 13 cm long éclairs with a fluted tip. Before baking, spray the choux pastry with grease bomb to prevent it from cracking. Bake at 170°C for 25 to 30 minutes. Let cool and open the puffs lengthwise.
2. Editing
We offer 3 variations of savory éclairs. Poach the cream cheese and add the rest of the associated ingredients according to the recipe you want to make. You can also replace the cream cheese with a salted mascarpone whipped cream: whip like a whipped cream 125 g of mascarpone, 250 g of 30% liquid cream, salt and pepper.
3. The bakery offer
The three variants presented offer an overview of the many possibilities for diversifying your savory range in bakery: seasonal éclairs, festive éclairs, or limited editions. Choux pastry lends itself easily to a wide variety of ingredient combinations!
