Choux pastry finishing ideas: buns and eclairs

The  Staff Canteen

The Staff Canteen

Editor 30th March 2017

So what we going to do today is finished some of the pastry cases that we have, were going to do the choux à la crème or profiterole just insert the knife into the base, make a large enough hole so we can get things into it and then we're going to fill it with our toasted oats, so honey roasted oats, our malted milk crème, we made a classic crème but instead of using sugar we’ve used malt extract, we place a little bit of the crème on the tops again just to hold the chocolate, just transfer a little bit of chocolate here just stick those on like so, okay so your just placing on the shop here goes on a little spark ok so you just placing on the granola and then to finish just have a little bit of gold which can fit just to finish off our Choux bun, what these are their malted milk Choux bun or choux à la crème with toasted oats there you go.

So what we going do finally just going to do the éclairs, again we just take the knife make two inserts on either end depending on the length of the éclair you make three, so you make sure that it did meet in the middle otherwise you tend to have an air pocket on the end here and again you just fill the hole number 1 making sure you push, push, push, push, push to see it come out the hole and again make sure the cream comes out the hole and it’s pushed the shell out onto your hand you can feel it filling up, take a knife and run the knife around down the back, clean it up and to finish these éclairs place them onto our boards, take your nozzle but this time we’ve got a slight different nozzle it’s bevelled in various places so it gives us a nice effect and we just roll it up and down and it gives us a Lenoir finish, clean up the end with your finger.

This time we’ve just got some chocolate shavings, were not going to put too much on just to give it a reflection of what’s inside side, so a couple of pieces just along the length of our éclair, we also have the archer Chinese symbol another little touch again you can use gold leaf which I’m going to use again just to brighten this up slightly and that’s how we have it our chocolate éclairs.

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The  Staff Canteen

The Staff Canteen

Editor 30th March 2017

Choux pastry finishing ideas: buns and eclairs