Plant-based eclairs



  • Eclairs Using a planetary mixer combine the ingredients and mix 1 minute on slow speed then scrape down. 
  • Mix 3 minutes on high speed then scrape down. Mix 1 minutes on slow speed. 
  • Allow the batter to rest for 10 minutes Using a fluted nozzle pipe 6 inch eclairs at 40g. 
  • Spray with Spraylix Bake at 200°C with 1ltre of steam closed damper for 25 minutes. 
  • Open the damper and reduce the temperature to 170°C. Bake for 30 minutes.
Chocolate fondant
  • Heat the ingredients together to 45°C mixing continuously to combine.