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Éclair


Cocktail fruit Ingredients (for circa 75 éclairs): 2.500 g Water 1.000 g Damco instant cream original 1.165 g Whipped cream

Arlico liquor cocktail Fresh fruit

Directions: Combine Damco instant cream original and water and mix for 6 minutes at the highest speed. Fold whipped cream into mixture and add Arlico liquor cocktail. Cut off top of baked éclairs and fill with cream. Finish off the éclairs with fresh fruit.

DAMCO INSTANT CREAM ORIGINAL Royal Steensma’s instant custards are renowned for their quick preparation. Only water needs to be added to the mix. All of our instant custards contain whole milk powders.

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Lemon curd Ingredients: 667 g 1.667 g

Damco top R Water

777 g 1.555 g

Whipped cream Frucaps fruit filling lemoncurd

Directions: Combine Damco top R and water in a planetary mixer and mix for 10 minutes. Fold whipped cream into mixture and add Frucaps lemon curd. Poke 3 holes in the bottom of éclairs and pipe in the lemoncurd custard. Finish off the éclairs with Italian meringue. Ingredients Italian meringue: 500 g Sugar 100 g Water 200 300

g g

Egg white Ultra fine calibrated sugar

Directions Italian meringue: Cook water and sugar to 121ºC. Whisk egg whites at 110ºC and add the ultra fine calibrated sugar in 3 parts to create a firm foam. Slowly add the cooked sugar sirup and mix in the lowest setting untill cooled.

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Salted caramel Ingredients: 667 g 1.667 g

Damco top R Water

777 g 1.555 g

Whipped cream Frucaps salted caramel

Directions: Combine Damco top R and water in a planetary mixer and mix for 10 minutes. Fold whipped cream into mixture and add Frucaps salted caramel. Poke 3 holes in the bottom of éclairs and pipe in the caramel custard. Finish off the éclairs with chocolate, Souplesse or fondant.

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Praline Ingredients: 750 g 1.875 g

Damco top R Water

875 1.000

Whipped ceam Hazelnut praline

g g

Directions: Sprinkle chopped hazelnuts on éclairs before baking. Combine Damco top R and water in a planetary mixer and mix for 10 minutes. Fold whipped cream into mixture and add Hazelnut praline. Poke 3 holes in the bottom of éclairs and pipe in the praline custard. Finish off the éclairs with Souplesse milk.

TIP - You can also make a pistachio version of this recipe! Add some chopped pistachios to your éclair dough and finish off with Souplesse pistachio.

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Mango colada Recept: 400 g 1.000 g

Damco top R Water

800 g 800 g 1.500 g

Whipped cream Damco coconut royale Frucaps fruit filling mango

Directions: Combine Damco top R and water in a planetary mixer and mix for 10 minutes. Fold whipped cream into mixture, add Damco coconut royale and Arlico liquor rhum. Poke 3 holes in the bottom of éclairs and pipe in the coconut/rhum custard and Frucaps fruit filling mango (approx. 20 g. per éclair). Gently heat fondant with 5% Sirup confiseur and carefully dip the éclairs into the mixture. Finish off with Confru refru papaya and Confru refru ananas.

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Strawberry Cheesecake Ingredients: 400 g 1.000 g

Damco top R Water

800 g 800 g 1.500 g

Whipped cream Fresh cream cheese Frucaps fruit filling strawberry

Directions: Combine Damco top R and water in a planetary mixer and mix for 10 minutes. Fold whipped cream into mixture and add fresh cream cheese. Cut off top of baked éclairs and pipe a thin layer of Frucaps fruit filling strawberry (approx. 20 g.) into the bottom of the éclair. Fill the rest of the éclair with the cheescake custard and finish off with fresh strawberries.

DAMCO TOP R - is an instant custard. Characteristics include short preparation time, because only water is added. The custard is also bake stable and freeze tolerant.

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Eclair recipes  

Eclairs are trendy, hip and colorful...but above all very versatile. In this publication we offer some inspiration to create beautiful éclai...

Eclair recipes  

Eclairs are trendy, hip and colorful...but above all very versatile. In this publication we offer some inspiration to create beautiful éclai...

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