Kreative Kitchen

Eclairs recipe booklet

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List of Eclairs

• Tiramisu Eclairs
• Matcha Eclairs
• Blueberry Eclairs
• Eggless Chocolate Eclairs
• Red velvet Eclairs
Tiramisu Eclairs

: For the choux dough

• 50 g room-temperature butter
• 60 g granulated sugar
 • 55 g all-purpose flour
• 5 g pure cocoa powder
• 120 ml water or
• 120 ml whole milk
• 1 large pinch of salt
• 5 large eggs

For the Mascarpone filling:

• 300 g Mascarpone cheese

• 150 g creme fraiche or heavy whipping cream
• 80 g icing sugar/confectioner’s sugar
• 1 tsp pure vanilla extract
• 1 tbsp coffee liqueur
For the ganache:

• 100 g dark chocolate (at least 60-70% cocoa)

• 100 g heavy cream
• 2 tbsp pure cocoa powder
Process:

Melt butter in boiling water add sugar, flour, salt and cocoa powder in the
water.
Make a dough
Let it be cool
Add egg 1 by 1 and mix it properly with the dough using spatula
Pour the batter in a piping bag and pipe it out in a butter paper in stripes
Bake it for 25 min in pre heated oven
Let them cool then cut it into halves
Make the filling
Beat the cream cheese add whip cream again beat till stiff peaks
Add icing sugar vanilla essence and coffee liqueur and mix it properly
Make Ganache
Melt dark chocolate in double boiler add heavy cream and cocoa powder in it.
Dip the upper part of the eclairs into the ganache
• Use N12 nozzle for design
Now assemble it as shown in picture
Matcha Eclairs

Makes ~12-16 large eclairs.

For the pate a choux (pastry shell):
1 cup (250 ml) water
1/2 teaspoon salt (if using unsalted butter)

1 teaspoon granulated sugar

7 tablespoons (100 g) butter, diced
1 cup + 2 tablespoons all-purpose flour (150 g)
5 large eggs
Process of base
In a medium sized saucepan placed over medium high heat, combine water, butter, salt, and
sugar until boiling.

Quickly mix in flour off the heat until incorporated and there are no streaks of flour.
Place back over medium heat and cook while stirring vigorously about 5-7 min or until there is a
thin film on the bottom and sides of the saucepan.

Remove from heat and continue to beat until just lukewarm.

Add eggs one at a time until thoroughly incorporated and a thick but smooth paste forms. Pipe
out eclairs into ~5-inch (13 cm) lines on a baking sheet fitted with either parchment paper, foil,
silicone baking mat, or greased with butter to prevent sticking.
Brush with egg wash and place into the preheated oven. Immediately drop the temperature of the
oven to 375 degrees F (190 degrees C) and bake for 30-35 min. or until golden brown.
Allow to cool in a turned off oven with the door slightly ajar.
Eclair shells should be completely cooled before filling.
Matcha Pastry Cream (or Matcha Diplomat Cream):
3 cups (24 fluid oz.) milk (whole or reduced 2% fat preferably)
3 large eggs

3/4 cup (150 g) granulated sugar, divided

1/4 cup (30 g) corn-starch ~
3-4 tablespoons matcha powder (add more or less depending on desired potency and taste)
1/4 teaspoon salt

1 teaspoon pure vanilla extract

4 tablespoons butter, diced
1 cup heavy whipping cream + 1-1/2 tablespoons powdered sugar

Process of Matcha Pastry Cream

Whip the heavy cream and powdered sugar until stiff peaks form. Set aside.
Heat the milk and ~1/2 cup granulated sugar in a medium sized saucepan until just simmering.
In a large bowl, whisk eggs, remaining 1/4 cup sugar, corn-starch, matcha, and salt. Gradually
stream in hot simmered milk in a slow but steady stream to temper the eggs.
Pour mixture back into saucepan and cook until thickened, about 3 min. If needed, you can use a
blender to get rid of any clumps of matcha that may have formed. Add vanilla and butter.
Allow to cool and refrigerate until completely chilled.
Fold in whipped cream once pastry cream is chilled thoroughly.
Matcha Glaze:
8 oz. white chocolate
3 teaspoons neutral flavoured oil ~
2 teaspoons matcha powder

Process of Matcha Glaze:

Melt everything in a medium sized bowl set over a saucepan of simmering water.
Keep warm to glaze. Fill piping bag with prepared pastry cream and fill eclairs.
Dip in glaze and enjoy! Can be stored in the fridge for up to 5 days or freeze for up to 3 months!
Blueberry Eclairs

Ingredients (16~18 eclairs)

90g(6 1/2Tbsp) unsalted butter

120g(1/2cup) milk

120g(1/2cup) water
3g(heaping 1/4tsp)salt
10g(2tsp) sugar
140g(1cup) pastry flour
4 eggs
water
Icing sugar

Blueberry Syrup 120g(less than 1 cup)

blueberries (fresh or frozen) 120g(1/2cup plus 4tsp)
sugar 15g(1Tbsp)

water
Mascarpone Filling
180g(3/4cup) heavy cream

45g(3Tbsp) mascarpone cheese

20g(4tsp) sugar
10g(1Tbsp) blueberry syrup

Purple Glaze (it’s quite a lot, you make it with half of the recipe. But with leftovers, you can make
sprinkles.)
320g(2Cup) icing sugar
6g(1Tbsp) corn syrup
45g(3Tbsp) water
Purple food colouring

Blueberries
Before you make:
In a pan, put blueberries, sugar, and water.
Turn the heat to medium-low, keep stir until it gets a thick consistency, about 10~15min.

Process
1. In a pan, put unsalted butter, milk, water, sugar, and salt. Melt the butter in low heat. Turn off
the heat, and add the pastry flour, mix until well combined. Turn back to the low heat, mix with a
spatula until it came out one dough.
2. Transfer the dough to the bowl, and cool down for about 5~10min. And add eggs and mix, one
egg at a time.
3. Transfer into the piping bag, and squeeze on the baking sheet. Using water, smooth out the
piping spot. Sprinkle some icing sugar. Bake 355F / 180C for about 30~35min.
4. In a bowl, put heavy cream, mascarpone cheese, and sugar. Whip until it gets a stiff peak. Add
blueberry syrup and mix lightly. Transfer into the piping bag, and fill the eclairs.

5. Mix icing sugar, corn syrup, water, and purple food coloring until smooth texture. Cover the top
of eclair. Decorate with leftover mascarpone filling and fresh blueberries.
Eggless Chocolate Eclairs

FOR THE ECLAIRS

Milk/Water 1 Cup (16 tbs)
Unsalted butter/Margarine 3 Tablespoon (2 - 3 tablespoons at room temperature)
Plain flour 1 Cup (16 tbs)

Sugar 1 Tablespoon
Salt 1 Pinch
Baking powder 1⁄2 Teaspoon
Egg replacer powder 2 Tablespoon

Water 1⁄4 Cup (4 tbs)

FOR THE FILLING
Unsalted butter 1⁄4 Cup (4 tbs)
Powdered sugar 2 Tablespoon (or more as needed)

FOR THE GLAZE

Semi sweet chocolate chunks 1⁄2 Cup (8 tbs)
Oil 1 Tablespoon (Optional)
FOR THE TOPPING
Candy sprinkles 1 Tablespoon
Chopped nuts 1 Tablespoon

Desiccated coconut 1 Tablespoon

Directions
GETTING READY
Preheat oven to 425 degrees F.

Line a baking sheet with two layers of parchment paper.

MAKING
In a large bowl, add in the flour, baking powder and salt. Whisk and set aside.
In a heavy bottomed pan, pour in the milk, sugar and butter.

Warm on the stove until butter is melted. Take off the milk from the stove and add in the flour;
mix with a spatula until lump free.

Place the mixture over the stove again and cook on low heat, stirring continuously for 30 seconds
– one minute until it forms a ball. Set aside.
In a medium bowl, pour in the water and add in egg replacer powder and whisk well. Add in the
dough to the mixture and mix until well incorporated.
In between add in the vanilla extract. Take out the mixture into a piping bag and make eclairs
over the prepared baking sheet.
Clean out the edges with fingers dipped in water.
Bake in the oven for 22 – 25 minutes.

Take out eclairs from the oven and place over the cooling rack to cool completely.
Meanwhile, prepare the filling – in a bowl, mix together until creamy.
Place in a pastry bag and make holes in eclairs. Fill with the filling and set aside.
In a bowl, add in the chocolate and melt in the microwave.

Add in the oil if required to smooth the chocolate.

FINALIZING
Glaze the eclairs and top with sprinkles / nuts or coconut.
SERVING
Serve the eclairs with tea or coffee.
Red velvet Eclairs

Red Velvet Eclair:

1. Water 80gr
2. Milk 80gr
3. Butter 70gr
4. Salt 1/2tsp
5. Sugar 10gr
6. Flour 100gr
7. Eggs 3 pcs
8. Vanilla extract 1/4tsp
9. Chocolate powder 2,5gr
Puffs:
1. Heat oven to 160C
2. In a saucepan over medium heat, heat butter, water and salt till butter mixture boils.
3. Add flour and chocolate powder all at once. With a wooden spoon, vigorously stir until mixture
forms a ball and leaves sides of pan. Move to a new bowl and let it warm.
4. Add eggs to the flour mixture, one at a time, beating well after each addition, add the red food
color, continue beating until the stage when you lift up the spatula the batter will drop slowly and leave
a shape like a ‘V’ letter. Put the batter in a piping bag and keep it in the chiller for 1 hour.
5. Spuit the batter using a star tips onto the eclair mat and spray with water.
6. Bake for 35 minutes with the blower on. After that bake again for another 5 minutes, but open the
oven’s door to dry out the steam.
7. Take out of the oven and fill the eclair with cheese buttercream filling and Dip upper layer in white
melted chocolate, topped with whipped cream and garnished with the red velvet eclair crumbs.
8. Enjoy :) red velvet cream cheese
Buttercream:
1. 113gr butter
2. 150gr sugar powder
3. 10gr chocolate powder
4. 113gr cream cheese
5. Red food Colour
Making
1. Using a handheld mixer and a bowl, beat butter on medium speed until soft.
2. Add the sugar and continue beating until creamy.
3. Add cream cheese; beat until fully incorporated.
4Add vanilla and mix until well blended. Gradually increase mixer speed to high and continue beating
until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
.
6. Before filling, frosting, icing and piping cakes, repeat buttercream to ensure smoothness.

Chocolate Raspberry Eclairs

Ingredients

150g water
150g whole milk
vanilla
7g caster sugar

3g salt
160g unsalted butter
5 eggs
Chocolate cream

175g whole milk

45g whipping cream
2 egg yolks
30g caster sugar

15g cornflour
70g dark chocolate
40g unsalted butter
Raspberry compote

170g raspberries
35g caster sugar
5g cornflour

Strawberry Mirror Glaze Eclairs

Ingredients Mirror Glaze
10gr gelatin powder
40ml cold water

155ml whipping cream

65gr glucose syrup
185gr white chocolate coverture
Red food colouring powder
Strawberry Cream

6gr gelatin powder

25gr cold water
200gr fresh strawberries
1 whole egg

4 egg yolks
70gr granulated sugar
80gr unsalted butter chopped
Paste of choux

150ml water
150ml whole milk
10gr vanilla extract
8gr granulated sugar

2gr salt
155gr unsalted butter chopped
160gr all purpose flour
5 large eggs beaten

Extra white chocolate melted for drizzle