MATERIALS
- 2100 g of hot water (45-50°C)
- 1000 g CHOUX ÉCLAIR MIX mix
- 360 g sunflower oil
- 200 g fresh egg
EXECUTION
- Add the ingredients together to the mixer and mix on medium speed with the paddle attachment until smooth.
- Bake in a preheated oven at 200 degrees for about 30 minutes with the timer closed.
- Open the tamper and bake for another 5-10 minutes depending on the size.
MILKY EXTRA
MATERIALS
- 1000 g MILKY EXTRA mixture
- 2500 g cold water
- 1000 g. 35% cream
EXECUTION
- Mix the ingredients in the mixer on high speed for 5 minutes until the cream is smooth and thick.
- Incorporate whipped cream into the cream or add the cream liquid slowly until the cream is fluffy.
PRALINE HAZELNUT WHITE
MATERIALS
- 1000 g. PRALINE HAZELNUT WHITE
- 100 g sunflower oil
EXECUTION
- Put the ingredients in a bowl and with the help of a spatula, mix them together.
- Put it in the fridge for a while to firm up.
COMPOSITION
- Fill the baked choux with MILKY EXTRA and put them in bowls of your choice.
- Top with the PRALINE HAZELNUT WHITE and cover all the way to the top of the bowl.
- Optionally garnish with crushed hazelnut.
