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 ECLAIRS More with Pâte à Choux
 

 Croquembouches

Eclairs

 Profiteroles

 Saint Honoré

  

| Chocolate | Coffee | Green Tea | Passion fruit | Raspberry | Vanilla |

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CHOCOLATE

Pastry Cream   (plain)

-      1 quart milk

-      225 gm Sugar

-      85 gm Cream Powder

-      2 Eggs

 

50 gm  melted Chocolate 66%

for 350 gm Pastry Cream

Glaze

Fondant  +  melted Chocolate


 
COFFEE

Pastry Cream   (plain)

      gm Coffee Extract " Trablit"

      for 350 gm Pastry Cream

Glaze

Fondant  +  Coffee Extract


 
GREEN TEA

Pastry Cream   (plain)

    +       tsp Green Tea powder "Matcha"

          &  1 Lime Zest

 

Glaze

Fondant  +  Green Tea

          & Water or Lime juice

 


 
PASSION FRUIT

Pastry Cream

-      1 pint half & half

-      1 ½ cup Passion fruit purée

-        ½ cup Mango purée

-      250 gm Sugar

-      85 gm Cream Powder

-      2 Eggs

 

Glaze

Fondant  +  Passion Fruit purée

                  &  yellow color

  
RASPBERRY

Pastry Cream

-      1 pint half & half

-      1 pint Raspberry purée

-      250 gm Sugar

-      85 gm Cream Powder

-    2 Eggs

 

Glaze

Fondant  +  Raspberry purée

                  & red color


 
VANILLA

Pastry Cream 

-      1 quart milk

-   2 Vanilla beans

-      225 gm Sugar

-      85 gm Cream Powder

-      2 Eggs

 

Glaze

Fondant  plain White

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