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Application Recipe
Éclair
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.