Coffeenosa Eclair Petits Gâteaux Recipe for 30 eclairs Recipe No.: PG20060 Pâte à Choux 250 g 25 g 5g 200 g 300 g 500 g 8.82 oz 0.88 oz 0.18 oz 7.05 oz 10.58 oz 17.64 oz Basic recipe milk 3,5% water salt butter pastry flour type 400 fresh eggs Pastry Cream (hot) unsalted, soft Boil milk, water, salt and soft butter. Add pastry flour and continue to stir for about 2-3 minutes until the dough removes from the pan. Place the dough into a bowl. Slowly add the whole eggs and mix everything together until ready for piping. Let set and brush with egg wash. By using a pastry bag, pipe the dough onto a parchment paper and bake in the preheated oven. Baking temperature: 200°C/ 392°F Baking time: 10-15 minutes Coffeenosa Filling 180 g 500 g 6.35 oz Coffeenosa 17.64 oz Pastry Cream Warm the Coffeenosa coffee filling and mix with the Pastry Cream. To assemble & decorate Cut the baked Pâte à Choux lengthwise, pipe the Coffeenosa Filling into the Pâte à Choux. Glaze the top of the Pâte à Choux with melted Coffeenosa and place it on the Coffeenosa Filling. www.felchlin.com 100 g 1000 g 200 g 3.53 oz Crèmepulver, vanilla cream powder 35.27 oz milk 3,5% 7.05 oz granulated sugar Mix the Crèmepulver vanilla cream powder with some cold milk. Bring the remaining milk with the sugar to a boil. Add the Crèmepulver mix and reboil shortly. Let cool immediately. Allow to chill overnight in the refrigerator. Stir to a Pastry Cream in a kitchen machine. Felchlin products Art. no Products DF37 Coffeenosa, filling with coffee UE02 Crèmepulver, vanilla cream powder, hot