Assorted Eclairs

Posted by: AUI

Active Time

0 Hour
25 Minutes

Total Time

0 Hour
30 Minutes

Assembly

48.5 oz Zurimix Bavarian Cream 1375 g Zurimix Bavarian Cream

7.1 oz French Meringue 200 g French Meringue

36.0 each LARGE ÉCLAIR, READY TO USE, 130mm, 140pcs 36 each LARGE ÉCLAIR, READY TO USE, 130mm, 140pcs (589201) (589201) Qty: 1

7.1 oz Mascarponosa- Marscapone Filling Cream, 6Kg 200 g Mascarponosa- Marscapone Filling Cream, 6Kg (750046) (750046) Qty: 1

7.1 oz Pistachiosa- Pistachio Filling Cream, 5Kg 200 g Pistachiosa- Pistachio Filling Cream, 5Kg (750040) (750040) Qty: 1

7.1 oz Lemonosa -Lemon FillingCream, 2.5Kg 200 g Lemonosa -Lemon FillingCream, 2.5Kg (750051) (750051) Qty: 1

Edible Gold Leaf Sheets, 25 Pieces as Needed Edible Gold Leaf Sheets, 25 Pieces as Needed (081001) (081001) Qty: 1

Speculoos Cookie Pieces, 1.3kg as Needed Speculoos Cookie Pieces, 1.3kg as Needed (672045) (672045) Qty: 1

CANTONESE PISTACHIO PIECES CARAMELIZED, 800G as Needed CANTONESE PISTACHIO PIECES CARAMELIZED, 800G as Needed (672824) (672824) Qty: 1

Pistachio as Needed, finely chopped Pistachio as Needed, finely chopped

Fresh strawberry as Needed, hlaved Fresh strawberry as Needed, hlaved

Fill all of the éclair shells with the Bavarian Cream. Divide the amount of filled shells into thirds. Using one third of the filled eclairs, dip the tops only into the Mascarponosa (warmed to 90˚F). While still wet, sprinkle with the Speculoos cookie pieces as shown and add a halved strawberry once set. Using the next third of filled éclairs, dip the tops into the Pistachiosa (warmed to 90˚F). Garnish with chopped pistachios and the Cantonese-Style Caramelized Pistachios as shown. Take the last third of filled shells and dip the tops into the Lemonosa filling (warmed to 90˚F) and allow to set. Using a St. Honore tip, pipe the French Meringue on top of the Lemonosa coating as shown. Torch slightly and garnish with gold leaf.

35.3 oz Whole milk 1000 g Whole milk

3.5 oz Heavy cream 100 g Heavy cream

9.7 oz Pastry Cream, Cold Process (1 Box: 6 Bags) 275 g Pastry Cream, Cold Process (1 Box: 6 Bags) (504111) (504111) Qty: 1

Combine the pastry cream mix, the whole milk, and heavy cream in a mixing bowl. Whip on medium high speed for 3-5 minutes or until the pastry cream has come to full volume.