Strawberry Eclairs

Ingredients

Strawberry Buttercream

• 125 gr. water
• 200 gr. sugar
• 50 gr. PreGel Five Star Chef Albumissimo (Egg White Base)
• 453 gr. butter
• 40 gr. PreGel Five Star Chef Pannacrema Strawberry

Croustillant For Pâte à Choux

• 100 gr. unsalted butter
• 125 gr. light brown sugar
• 125 gr. PreGel Five Star Chef Frollis (Shortcrust Dough Base)
• 2 gr. salt

Éclairs/Cream Puffs

• 660 gr. PreGel Five Star Chef Eclair Mix Gluten Free
• 820 gr. warm water, 55 – 60 °C

Method

Strawberry Buttercream

1. In a mixing bowl fitted with a whip attachment, add sugar and water.
2. Whip until sugar is dissolved.
3. Add PreGel Five Star Chef Albumissimo (Egg White Base) and whip until stiff peaks of a meringue are obtained.
4. Soften butter in a mixer using a paddle.
5. Add butter to Meringue in small additions while mixing on low speed to make buttercream.
6. Add PreGel Five Star Chef Strawberry Pannacrema Pastry Compound to Buttercream.

Croustillant For Pâte à Choux

1. In a mixer cream the butter, brown sugar, salt, and color if using.
2. Add the flour and mix until incorporated.
3. Roll out between two nonstick mats to about 5 mm.
4. Store in freezer and cut as needed.

Éclairs/Cream Puffs

1. Combine warm water and PreGel Five Star Chef Eclair Mix Gluten Free in the bowl of a stand mixer fitted with the paddle attachment.
2. Mix on medium speed for 10′.
3. Allow the dough to rest for 5 – 10′.
4. Pipe into desired shape. Spray heavily with water before baking.
5. Place a cut piece of Croustillant on top.
6. Bake at 175°C/347°F for about 30 – 45′, in an open vent oven with medium fan speed.
7. In a static oven, bake at 200 °C for 25 – 30′.
8. The mix can also be piped, frozen, and fried.

Assembly

1. After the Éclairs have cooled down fully, slice them in half horizontally.
2. Pipe the Strawberry Buttercream in a spiral pattern in the cavity.
3. Place the top half on top displaying the buttercream.

Source: http://www.pregelrecipes.com