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Craquelin cream puffs

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A long-time classic in international pastry, the pâte à choux is now used by all pastry chefs around the world to create stylish and sophisticated delicacies.
Simple yet extremely customizable, éclairs and puff preparations embellish any showcase thanks to their re ned and colorful look.
For an easy and quick preparation of these delicate treats and any other puff preparation made with pâte à choux, Five Star Chef has developed Mix per Éclair Gluten Free.
This complete and convenient product ensures consistently high-performance, while minimizing the preparation time and the risk of mistakes due to its ultra-easy process.
Furthermore, with all Five Star Chef products, you can fill, garnish, and customize all your puff confections in a variety of different ways.

Ingredients:

  • Mix per Éclair Gluten Free 800 g
  • Hot water (55-60°C / 130-140°) 1L
  • Frollis Gluten Free (Cod. 44524) 150 g
  • Sifted Cacao Togo (Cod. 70148) 12 g
  • Butter 110 g
  • Sugar 80 g

              Step by Step method

              • Mix the powder with hot water (55-60°C /130-140°F) in a planetary mixer, then knead at medium speed for 10 minutes using the paddle attachment.The mixture should become smooth and homogeneous.

              • Allow to rest for about 10 minutes at room temperature (covered in plastic wrap).

              • Pipe onto perforated baking mats on a baking tray, using a round nozzle (diameter 8-10 mm) to form 3 cm diameter puffs.

              • Spray the surface with water before baking.

              • For the cocoa craquelin:

              • Mix all ingredients in a planetary mixer until you get a smooth and well-combined mix.

              • Spread out the pastry between two sheets of baking paper, to a 2-3 mm thickness.

              • Let the craquelin sheet cool, and then shape with a round cutter (4 cm diameter).

              • Place the piece of craquelin on top of the puffs and bake immediately.

              • Bake the puffs with craquelin in convection oven at 180°C (356°F) for 20-25 minutes. Alternatively bake in fan oven at 160-170°C (320-338°F) for 20-25 minutes (minimum fan level). Bake the puffs (without craquelin) in convection oven at 190°C (374°F) for 18-22 minutes, with open valve. Alternatively bake in fan oven at 160-170°C (320-338°F) for 15-20 minutes. Baking times and temperatures may vary depending on the type of oven and shapes of the pastries.

              • Once baked, place in a shock freezer to quickly cool it to a refrigerated temperature, then fill the puffs.

              • Chef’s tips:

              • Fill your puffs with pastry cream made with Cà d’Oro Dessert Cream or with whipped cream made with Pannosa, both made with standard recipe or flavored with Five Star Chef Pannacrema – Pastry Compounds.

              • Once filled, keep the puffs refrigerated (+4°C / 40°F) for max 3 days.

              • Non- lled puffs can be stored in hermetic bags at -20°C (-4°F) and defrosted when needed.They will be ready to be filled in a few minutes.

              • Yield:

                with 1 bag of product you obtain about 280 cream puffs (diameter 3 cm before baking).

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