Choux pastry finishing ideas: buns and eclairs

The  Staff Canteen

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.

Find your next job as a Pastry Chef here.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 30th March 2017

Choux pastry finishing ideas: buns and eclairs