A delicious filled pastry with chocolate topping. Filled inside with Swiss meringue buttercream. A real pampering moment!
- 90 g FunCakes Pastry Flour Deluxe
- 75 g FunCakes Special Edition Mix for Enchanted Cream® Choco
- 100 g FunCakes Special Edition Mix for Chocolate Ganache
- 50 g FunCakes Special Edition Mix for Swiss Meringue Buttercream
- FunCakes Chocolate Crispy Pearls Mix
- FunCakes Hazelnut Crunch
- FunCakes Metallic Food Paint Dark Gold
- FunCakes Flavour Paste Cherry
- 185 g unsalted butter
- 3 eggs (approx. 150 g)
- 75 g milk
- 245 g water
- 4 g sugar
- FunCakes decorating bags
- Wilton Tip #4B Open Star
- Wilton Tip #021 Open Star
- Wilton Parchment paper
- Wilton Parchment paper
Heat 75 g of milk, 75 g of water, 75 g of butter, 4 g of sugar and a pinch of salt in a pan and bring to a boil. Remove the pan from the heat and add the 90 g FunCakes pastry flour and stir into a ball.
Return the pan to the heat and let the flour cook while stirring, this takes about 5 minutes. Remove the dough ball from the pan and place in a mixing bowl with butterfly. Let this breathe out while rotating on the middle position. Add the eggs 1 by 1 while mixing. Do not add the next egg until the previous one has been completely absorbed. Mix this in about 10 minutes on the middle setting until a nice smooth mass. Cover the bowl with plastic wrap and put it in the fridge to cool.
Preheat the oven to 210 ° C (convection oven 190 ° C).
Tip! For best results, bake the eclairs on a hot air setting
Place the dough in a pastry bag with tip # 4B and pipe stripes of about 10 cm onto a baking tray lined with baking paper. spray vigorously to give the eclair “body” and bake them in a preheated oven. They should double in volume. Let them cool and prick 3 holes at the bottom to fill.
Prepare 75 g FunCakes Mix for Enchanted Cream® Choco as indicated on the package, flavour with the cherry flavour paste, place in a decorating bag with tip # 021 and fill the eclairs with it.
Prepare the 100 g FunCakes Mix for Chocolate Ganache as indicated on the package and let it cool slightly and stir until smooth and shiny. Dip the top of the eclairs in here and sprinkle some hazelnut crispy on top. Put them in the fridge so that the ganache can set slightly.
Prepare 75 g FunCakes Mix for Swiss Meringue Buttercream as indicated on the package and place in a decorating bag with tip # 4B.
Dust some cherries with the golden ginger powder for a luxurious look. Spray small tufts on the eclairs with the Swiss Meringue Buttercream and decorate with some crispy chocolate pearls and a golden cherry.