Application Recipe
Ingredients
Vla éclair
- 50 grams sugar.
- 25 grams milk powder.
- 75 grams non dairy creamer EC 32S.
- 2 grams vanilla powder.
- ½ tsp salt.
- 50 grams corn flour.
- 2 egg yolks.
- 1 tbsp margarine.
- 500 ml water.
Basic choux pastry/ éclair
- 3 eggs.
- 120 grams all purpose flour.
- 40 grams butter.
- 60 grams margarine.
- 200 ml water.
Directions
-
Vla Éclair
- Heat the milk, non dairy creamer, sugar and salt until boiled.
- Thicken using corn starch solution, mix constantly until boiled. Add vanilla powder, mix well.Turn off the heat.
- Add egg yolks, stir quickly until well mixed. Add margarine, stir.
- Turn on the heat (small heat), stir until boiled.
- Cool down vla.
-
Basic choux pastry/ éclair
- Boil water and salt, add the butter and margarine until well melted.
- Turn off the heat, add flour, stir.
- Turn on the heat, cook until mixture comes away from side of pan and forms a ball. Set aside to cool slightly.
- Reserve egg, gradually beat in remaining egg until well combined and mixture forms a glossy dough.
- Spoon dough into a piping bag , pipe in a long logs onto prepared trays.
- Bake 200°C for 15 minutes until golden and puffed.
- Reduce the heat to 180°C for 10 minutes until golden and puffed.
- Cool on tray, add the vla in it.
- Éclair is ready to be served.
