MARGARINE-BASED ECLAIRS

cooking

• Pour water, milk, put GRANDPRO Croissant margarine, and salt in a heavy-bottomed saucepan. Bring to a boil. Introduce flour. Cook choux pastry dough, stirring with a spatula, until smooth.
• Transfer the dough into the bowl of a mixer and knead with a spatula nozzle at medium speed until the dough cools down to 50°C. Continuing to mix, add the eggs one by one. The finished dough should be homogeneous, shiny and elastic. Transfer the dough to a pastry bag with a French Star piping nozzle No.13. Cover baking sheets with perforated silicone mats; squeeze out choux blanks about 12 cm long on them.
• Baking process:
  ― in a hearth oven: 30–40 minutes at 170—180°C;
  ― in a rotary oven: heat up to 260°C, quickly put 1–2 sheets with blanks into the oven and turn it off. After 20 minutes, turn on the oven and bake for about 20 minutes at 160°C. (Temperature settings and time may vary depending on the oven.)
• To make walnut cream, mix egg yolks with sugar and starch. Heat milk and cream in a heavy-bottomed saucepan. Gradually pour the creamy mixture in a thin stream into the yolk mass and mix until smooth. Boil the mass over low heat in a heavy-bottomed saucepan until thickened. Remove from heat, add GRANDPRO Cream margarine and add walnut paste. Stir until smooth. Cover with cling film in contact. Cool.
• To make glacage, melt milk chocolate. Heat cream, add gelatin, GRANDPRO Cream margarine and mix until the ingredients dissolve. Pour hot cream over the chocolate in three stages; emulsify with a blender. Use at 27—32°C.
• Depending on the size of the eclair, make 2-3 punctures in its bottom and put the cream from the pastry bag through these holes using a round nozzle or a special needle nozzle. The cream should fill the entire space inside the eclair. Cool the eclairs before glazing.
• Heat milk chocolate glacage up to the operating temperature*. Dip the cooled eclair into the glacage to half the height. Lift and flip vertically. Carefully remove the excess glacage over the edge of the container. Turn over the eclair. Put the glazed eclairs in a refrigerator for a while to stabilize the glacage

*To apply the glacage in a smooth layer and to avoid drips, it is important to choose the right operating temperature. The higher the temperature of the glacage, the lower the temperature of the eclair with cream should be.