Mini Speculoos Cream Eclair
Ingredients
Part ACABAMENTO
Part CREME
Part PREPARO
Process
01. Place Zeelandia Bomba F, oil, eggs, and water in the mixer and mix at low speed (speed 1) for approximately 1 minute or until homogenized. Use a paddle attachment.
02. Beat at high speed (speed 3) for approximately 8 minutes or until the dough is smooth.
03. Using a piping bag with a plain tip, pipe the dough (approximately 8.5 g) onto previously greased smooth baking sheets.
04. Bake at 180°C - 190°C for approximately 25 minutes in a deck oven.
05. Cool down.
CREAM
01. Place Cremulzin Creme Confeiteiro and Zeelandia Speculoos Chocolatier in a bowl and mix until homogenized.
02. Set aside.
FINISHING
01. Poke a hole in the bottom of each mini éclair and fill with the reserved Speculoos Chocolatier pastry cream using a piping bag with a plain tip.
02. Heat a portion of the Speculoos Chocolatier (370 g) in a water bath or microwave until the desired consistency is reached.
03. Dip the top of each éclair in the Speculoos Chocolatier. Set aside.
03. Using a piping bag with a petal tip, apply the remaining Speculoos Chocolatier over the éclairs.
Tips
- Turbo Oven: 160°C for approximately 20 minutes.
- Do not grease the baking sheets excessively, as this may cause product deformation.
- For better homogenization, add the Speculoos Chocolatier to the cream while still warm after preparation.
- The finishing with a petal tip can be replaced with other tips of your choice. You can also create lines with the other ganaches from the Chocolatier line over the éclairs.
Yield
74 Units of 29 g
Equipment
Oven , Mixer , Stove , Piping Bag , Paddle Attachment , Scale , Smooth Baking Sheets , Bowl , Plain Tip , Microwave , Petal Tip
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 260 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 15 | % VD (*) |
| Proteínas (g) | 2.9 | % VD (*) |
| Gorduras totais (g) | 16 | % VD (*) |
| Gorduras saturadas (g) | 4.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 86 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Mini Speculoos Cream Eclair
Ingredients
How to make it
PREPARATION
01. Place Zeelandia Bomba F, oil, eggs, and water in the mixer and mix at low speed (speed 1) for approximately 1 minute or until homogenized. Use a paddle attachment.
02. Beat at high speed (speed 3) for approximately 8 minutes or until the dough is smooth.
03. Using a piping bag with a plain tip, pipe the dough (approximately 8.5 g) onto previously greased smooth baking sheets.
04. Bake at 180°C - 190°C for approximately 25 minutes in a deck oven.
05. Cool down.
CREAM
01. Place Cremulzin Creme Confeiteiro and Zeelandia Speculoos Chocolatier in a bowl and mix until homogenized.
02. Set aside.
FINISHING
01. Poke a hole in the bottom of each mini éclair and fill with the reserved Speculoos Chocolatier pastry cream using a piping bag with a plain tip.
02. Heat a portion of the Speculoos Chocolatier (370 g) in a water bath or microwave until the desired consistency is reached.
03. Dip the top of each éclair in the Speculoos Chocolatier. Set aside.
03. Using a piping bag with a petal tip, apply the remaining Speculoos Chocolatier over the éclairs.
Tips
- Turbo Oven: 160°C for approximately 20 minutes.
- Do not grease the baking sheets excessively, as this may cause product deformation.
- For better homogenization, add the Speculoos Chocolatier to the cream while still warm after preparation.
- The finishing with a petal tip can be replaced with other tips of your choice. You can also create lines with the other ganaches from the Chocolatier line over the éclairs.
Yield
74 Units of 29 g
Equipment
Oven , Mixer , Stove , Piping Bag , Paddle Attachment , Scale , Smooth Baking Sheets , Bowl , Plain Tip , Microwave , Petal Tip
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 260 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 15 | % VD (*) |
| Proteínas (g) | 2.9 | % VD (*) |
| Gorduras totais (g) | 16 | % VD (*) |
| Gorduras saturadas (g) | 4.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 86 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.