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Puff batter
- 100 gr fatty substance
- 250 gr water
- 200 gr flower
- 300 gr eggs
Method :
1) Bring the water and the fatty substance together to a boil.
2) Mix up the flower on the fire until we get a smooth dough.
3) Let it dry on the fire until the dough releases from the cooking pot.
4) Lay the ball of dough in a mixing bowl.
5) Add the eggs 1 by 1 and mix up well until you achieve a smooth and shiny dough
with the right firmness
6) Baking :
- puff batter is always baked in an oven with open steam vent(s) on 220°
- baked sufficiently = a crispy and firm puff
Making puffs :
1) With a smooth pastry bag nr. 12 we squirt ball shapes on a baking tray.
2) We smear the puffs in with a beaten egg and with a fork we make small ditches.
3) Finishing off :
- after the baking we cut off a little lid of the puffs with a saw knife
- we pull out the middle with a coffee spoon
- in the puff we confectioner’s cream
- on top of that we lay fresh fruit (kiwis, bananas, strawberries…)
- we fill the puffs further with whipped cream
- on top of that we place the lid back on and we sprinkle the whole very
lightly with icing sugar
Making eclairs :
1) With a smooth pastry bag nr. 12 we squirt eclairs of approximately 10 cm on
baking trays.
2) We smear the eclairs with a beaten egg and with a fork we make small ditches.
3) Finishing off :
- we cut open the eclairs and fill them with confectioner’s cream
- after the filling we smear the upper side with chocolate fondant
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