Eclair "Snickers"
30 servings
120 minutes
The recipe is taken from the book "The King of Eclairs" by Saba Janjgava.
1
Add flour to the mixer with the 'paddle' attachment. Turn on at low speed.
2
In a double-bottomed saucepan, mix milk (184 ml), water (316 ml), salt (10 g), sugar (20 g), and butter (225 g). On low heat, actively stir until the butter completely dissolves. Then bring to a boil on high heat with minimal stirring to avoid excessive evaporation. Once the liquid boils, very quickly (in less than 10 seconds) pour it into a mixer with flour and switch the mixer to second speed until the dough forms a ball and pulls away from the sides of the mixer. This way the mixer will cook the dough for us. This is very convenient, especially when production volumes increase significantly. Be careful not to mix the dough too long as it may cool down too much.
- Milk: 184 ml
- Water: 316 ml
- Butter: 435 g
- Sugar: 445 g
3
Return the dough to the saucepan and place it over low heat. Stirring constantly, dry the dough for about 30 seconds to a minute (drying time may increase depending on the mass). The dough should be dried until a crust forms at the bottom of the saucepan.
4
Transfer the mass back to the mixer with the 'paddle' attachment. Turn on the mixer at low speed. When the mass cools to 50 degrees, start adding eggs in parts (9 pcs.). Add each subsequent part of eggs only after the previous one is fully mixed. An important point here is to stop in time when the dough reaches the desired consistency. It should fall from the spatula in three or more triangles or as one slow, elongated ribbon. If after all eggs are added, the dough remains very thick, warm milk can be added to reach the desired consistency.
- Chicken egg: 9 pieces
- Milk: 184 ml
5
'Place on a baking sheet and freeze. The dough must be baked within 7 days. Preheat the oven to the required temperature and immediately place the baking sheet with frozen eclairs inside. To prevent cracks, you can sprinkle with micro (cocoa butter powder) or spray with any vegetable oil from a can and dust with powdered sugar through a sieve. The oil and powdered sugar create a buttery caramel protective shell for the dough. This way, the steam and pressure that build up inside cannot break through this shell and rupture the choux pastry.
6
Baking depends on the type of oven: a) Convection oven. Preheat to 250 degrees, place the tray and turn off immediately. Let the product form for about 15 minutes. Turn the oven on to 155 degrees and bake for 30-40 minutes until golden brown. This mode is also suitable for crackling dough. b) Deck oven (top/bottom mode). Preheat to 200 degrees, place the tray with the damper open and lower the temperature to 165 degrees. Bake for about 70-75 minutes until golden brown. (Baking time may vary depending on the type of oven, size of products, and their quantity.) c) Home oven (top/bottom mode): preheat to 160-180 degrees, place the tray and bake for about 75 minutes. (Baking time may vary depending on the type of oven, size of products, and their quantity.) This mode is also suitable for crackling dough.
7
After baking, let the dough cool, then choose one of the following options: a) fill with cream, decorate and consume within 48 hours (when stored at +3–4 degrees); b) freeze the baked choux pastry at -18 degrees and store for 15 days. Only empty baked choux pastry can be frozen, meaning without filling. As needed, use the required amount of dough by drying it in the oven at 160 degrees for three to four minutes. Then fill with cream and decorate.
8
Prepare caramel cream. In a thick-bottomed saucepan, make caramel from sugar and deglaze with boiling cream (230 ml). Add butter (110 g), salt, and gelatin mass. Pour the caramel over mascarpone cheese and blend with a hand blender. Prepare at least 24 hours before use.
- Sugar: 445 g
- Cream 35%: 330 ml
- Butter: 435 g
9
Prepare caramel glaze. In a thick-bottomed saucepan, make caramel from sugar (120 g) and glucose syrup, then pour in boiling cream. Cool to 35 degrees and add room temperature butter. Blend with a hand blender until emulsified. Let crystallize for at least 12 hours.
- Sugar: 445 g
- Glucose syrup: 20 g
- Cream 35%: 330 ml
- Butter: 435 g
10
Prepare caramelized peanuts. Make caramel from sugar (125 g) and add hot nuts. Mix until homogeneous, adding vegetable oil. Pour the caramel mixture onto a silicone mat and separate the nuts using a fork.
- Sugar: 445 g
- Peanut: 125 g
- Vegetable oil: 10 ml
11
Assembly and decoration. Fill the éclair with caramel cream. Glaze the éclair with caramel glaze. Attach peanuts in caramel on top of the glaze. Place the éclairs in the freezer. Melt chocolate and add cocoa butter. Dip frozen éclairs halfway into the glaze at any temperature. Using a fluffy brush and bronze shimmer, dust the chocolate part of the éclair. Transfer to the refrigerator until fully thawed.
- Dark chocolate 60%: 600 g
- Cocoa butter: 100 g