VANILLA ÉCLAIR

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 VANILLA ÉCLAIR
for 15-20 éclairs 13 cm long

GELATINE MASS

Ingredients Total weight: ~ 84 g 100%

Powdered gelatine 200 Bloom 12 g 14%

Cold water 72 g 86%

1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with the whisk.

2 Put the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors for more
convenient weighing and work. The ratio of gelatine and water is always 1:6. One part of gelatine
and 6 parts of water.

5 You may make the gelatine mass in advance and store it in the fridge for 2 days.
TIP
If you use the gelatine leaves, take the same amount of them as the gelatine in grams and soak them in cold water. The
gelatine leaves will absorb the right amount of water they need. Then squeeze them out and use as it is said.

NEUTRAL GLAZE (NAPPAGE)

Ingredients Total weight: ~ 180 g 100%

Water 88 g 44%
Sugar 1 74 g 37%
Sugar 2 12 g 6%
Pectin NH 4g 2%
Glucose syrup 22 g 11%
Citric acid powder 0.2 g <1%

1 Pour the water into the saucepan, then add glucose syrup and sugar 1.

2 Heat the mixture to 30 °C / 86 °F.

3 Mix sugar 2 with pectin NH.

4 Add the sugar 2 and pectin mixture into the saucepan with water and sugar 1.

5 Bring the mixture to the boil.

6 Add citric acid.

7 Boil for 3 minutes more.

8 Strain into a clean container and let the glaze set in the fridge.

9 Let the neutral glaze stabilize in the fridge at 4 °C / 39 °F for 6 hours minimum.
3
10 Heat the neutral glaze to 60-70 °C / 140-158 °F before using and add some water to it if needed.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 VANILLA ÉCLAIR
for 15-20 éclairs 13 cm long

CLASSIC ÉCLAIR CHOUX PASTE

MAKING THE CHOUX PASTE

Ingredients
for 15-20 éclairs 13 cm long Total weight: ~ 760 g 100%

Water 125 g 17%

Milk 125 g 17%
Sea salt 4g <1%
Sugar 4g <1%
Inverted sugar 2g <1%
Butter 82% 112 g 15%
All-purpose flour 138 g 18%
Whole eggs 250 g 33%

1 Prepare the eggs and butter: process the room temperature eggs with a hand blender until
smooth and cut the butter into small pieces.

2 Put salt, sugar and inverted sugar in a saucepan. Inverted sugar prevents the formation of ice
crystals in the choux paste and keeps its texture tender and moist for a longer time. If you are not
going to freeze the choux paste, you can skip this ingredient.

3 Add the butter, water and milk to the saucepan and heat over low heat, stirring occasionally with
a whisk.
TIP
You can make water-based or milk-based choux paste as well. It depends on the result you want to end up with: the
milk-based choux paste is a little darker and fattier, while the water-based choux paste is brighter but, at the same time,
crunchier.

4 When the butter melts completely, increase the heat and bring the liquid to a boil.

5 Remove the mixture from heat, add the sifted flour and stir thoroughly with the whisk until
smooth.

6 In order to make sure that all the starch has swelled, place the choux paste back on the stove and
heat for two minutes over low heat, stirring actively with a silicone spatula.

7 Transfer the choux paste to the mixer bowl and start mixing it with a paddle attachment, cooling
it down to 55-60 °C / 131-140 °F.

8 When the choux paste has reached the required temperature, gradually, in small portions, start to
add in the eggs, continuing to mix the choux paste at low speed. The texture of the finished
choux paste is checked visually, that’s why you might need a little less egg mixture than it is
mentioned in the recipe. The choux paste should be smooth, homogeneous, glossy, and fall off
the paddle as a ribbon. If you have used all the eggs and the right texture is still not achieved, you
can add warm milk, but such cases are extremely rare to happen.

9 Cover the finished choux paste with cling film and leave it to rest at 30 °C / 86 °F for an hour.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 VANILLA ÉCLAIR
for 15-20 éclairs 13 cm long

PIPING THE ÉCLAIRS

Ingredients

Choux paste
Cooking oil spray
Icing sugar

1 Fill a pastry bag with an Open French Star tip d=16 mm with chough paste 2/3 full.

2 Pipe the 12.5-13 cm long éclairs (~35 g each) at a distance 1-1.5 cm over a Teflon-coated baking
sheet or a perforated silicone mat. To get perfectly even éclairs, do not move your hands while
piping, but move your body back.

3 After piping, spray the éclairs with a thin layer of cooking oil, and then lightly sprinkle them with
icing sugar through a sieve. A thin crust on the surface will protect them from cracks.

4 Put the finished éclairs in the freezer until they freeze completely. Éclairs can be stored frozen for
up to two weeks. After freezing, just put them into an airtight container to protect them from
drying out.

BAKING THE ÉCLAIRS

Ingredients

Frozen éclairs

1 Preheat the oven to 280 °C / 536 °F and then turn it off.

2 Transfer the frozen éclairs to a perforated silicone mat, keeping a distance of approximately 6 cm
between them.

3 Place the éclairs in the turned off oven for 20-25 minutes. During this time, they should rise,
acquire the maximum volume and begin to brown slightly. Then turn on the heat at 155-160 °C /
311-320 °F and bake the éclairs for 15-20 minutes more.

4 Finished éclairs should have a uniform golden brown color and a sufficiently hard surface. When
pressed, it will crunch slightly, but the inside of the éclair will remain soft and moist. After baking,
transfer the éclairs to the wire rack, so they cool down faster. In 20-30 minutes they are ready to
be used.
TIP
If you want to bake éclairs for future use, let them cool down completely and then freeze them. Baked éclairs can be
stored for up to two weeks in the freezer. Then, when you need them, put the frozen éclairs in the oven at 150 °C / 302 °F
and bake them for 3-4 minutes.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 VANILLA ÉCLAIR
for 15-20 éclairs 13 cm long

VANILLA GLAZE

Ingredients Total weight: ~ 646 g 100%

Gelatine mass 70 g 11%

Whipping cream 35% 90 g 14%
Water 40 g 6%
Glucose syrup 65 g 10%
White chocolate 200 g 31%
Cacao Barry Zephyr 34%
Neutral glaze 180 g 28%
Titanium dioxide 5g <1%
Vanilla 1 pod

1 In a saucepan, combine cream, water and glucose syrup. Add the vanilla seeds and the pod itself.

2 Heat the mixture over low heat to 80 °C / 176 °F, then remove the saucepan from heat, cover it
with cling film and leave to infuse for 30 minutes.

3 When the cream has infused, reheat it to 80 °C / 176 °F and add the gelatine mass. Stir with a
spatula until it dissolves completely, then strain.

4 Combine the white chocolate and the neutral glaze in a measuring cup. Add in the white colorant
too. Strain the hot liquid with vanilla and gelatine over the chocolate and neutral glaze.

5 Process the mass with a hand blender at low speed, trying not to incorporate air bubbles, for 2-3
minutes so that the colorant is completely dissolved, the glaze becomes evenly colored and a
stable and smooth emulsion is formed.

6 Pour the finished glaze into a clean bowl, cover it with cling film touching the surface so that the
glaze does not dry out and the condensation does not form on it, and put it in the fridge for at
least 6 hours.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 VANILLA ÉCLAIR
for 15-20 éclairs 13 cm long

RASPBERRY CONFIT

Ingredients Total weight: ~ 188 g 100%

Raspberry puree 150 g 53%

Frozen raspberries 50 g 27%
Glucose syrup 15 g 8%
Sugar 15 g 8%
Pectin NH 2.8 g 1%
Lemon juice 5g 3%

1 In a saucepan, heat the raspberry puree, the glucose syrup, raspberries and lemon juice
to 30 °C / 86 °F.
2 Combine sugar and pectin NH in a separate container. Gradually add it to the puree, stirring
constantly.

3 Bring the mixture to a boil, cook it for 20-30 seconds and then remove the saucepan from heat.

4 Pour the confit into a clean bowl, cover it with cling film touching the surface and put it in the
fridge until it cools down completely.

VANILLA CUSTARD

Ingredients Total weight: ~ 800 g 100%

Milk 500 g 62%

Egg yolks 72 g 9%
Sugar 43 g 5%
Corn starch 36 g 5%
Butter 82% 130 g 17%
Gelatine mass 14 g 2%
Vanilla 1 pod

1 In a saucepan, heat the milk with the vanilla seeds and the pod itself to 80 °C / 176 °F, then
remove the saucepan from heat, cover it with cling film and let it infuse for 30 minutes.

2 In a separate bowl, combine sugar and cornstarch, then add the yolks. Stir until combined and
a light mass is obtained.

3 Reheat the vanilla flavored milk to 80 °C / 176 °F, or bring it to a boil. Then gradually strain the hot
milk over the mixture of yolks, sugar and starch.

4 Pour the milk mixture back into the saucepan and cook the custard, heating it over low heat with
constant stirring until it boils. After that, boil it for 1-2 minutes more.

5 Add the gelatine mass to the custard and stir until it dissolves. Cool the custard down to
40 °C / 104 °F over a cold water bath, or leave it at room temperature, stirring occasionally to
avoid crust forming.

6 Once the custard has cooled down to this temperature, gradually add in the room temperature 7
butter (18-20 °C / 64-68 °F) and stir the custard with a whisk.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 VANILLA ÉCLAIR
for 15-20 éclairs 13 cm long

VANILLA CUSTARD

7 Transfer the finished custard to a clean and wide container to cool down quickly. Cover it with
cling film touching the surface and put it in the fridge or freezer for 10-15 minutes.

8 After cooling, the custard is ready to be used. It can be stored in the fridge for 48 hours.

ASSEMBLING THE ÉCLAIRS

Ingredients

Baked éclairs
Stabilized raspberry confit
Chilled vanilla custard

1 When the éclairs have cooled down, prepare them for filling. To do this, use a special tip for
éclairs in the form of a needle and make three holes in the bottom part of the éclair: two of them
close to the edges and one in the middle. These three holes will help you to fill each éclair fully.

2 After stabilization, the confit has jellified. For convenient piping, stir the confit with a whisk or a
hand blender until smooth and homogeneous texture is obtained. Fill a piping bag without a tip
with finished confit 2/3 full. The confit is ready to be used.

3 When the custard has cooled down completely, it also becomes jellified. To prepare it for filling
the éclairs, mix it in a mixer with a whisk attachment at high speed or by hand until smooth. Fill a
pastry bag with a round tip d=7 mm with the finished custard 2/3 full.

4 Fill each hole of the éclair with custard until you feel it is full.

5 Then, fill each hole of the éclair with raspberry confit.

6 Clean off the bottom of the éclairs with an offset spatula, transfer the éclairs to a baking sheet
and put them in the fridge for 5-10 minutes until the custard stabilizes.

GLAZING THE ÉCLAIRS

Ingredients

Filled cooled éclairs

Stabilized glaze

1 Heat the glaze to 26 °C / 79 °F and process it with a hand blender until smooth.

2 Coat the cooled éclairs with the glaze heated to 24-26 °C / 75-79 °F, dipping each éclair by 1/3
into the glaze. Carefully remove excess glaze by running your finger over the surface of the éclair.

3 Chill the éclairs to 8-10 °C / 46-50 °F before tasting.

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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva