Snickers Éclair
Baking and Desserts • European
Description
Flour plays one of the most important roles in preparing the dough. When buying flour, pay attention to the protein content per 100 grams. For a more stable result, we need flour with a high protein content. Although flour with 10-11% protein can also work, it may not perform well in all ovens.
Ingredients
- Milk 5 fl oz
- Water 10 fl oz
- Butter 15 oz
- Wheat Flour 10 oz
- Chicken Egg 9 pieces
- Sugar 15 oz
- Mascarpone Cheese Unagrande 10 oz
- 10% cream 10 fl oz
- Gelatin 0 oz
- Glucose Powder 0 oz
- Peanut Sprouts 5 oz
- Vegetable Oil 0 fl oz
- 70% Dark Chocolate 20 oz
- Cocoa Powder 5 oz
Step-by-Step Guide
Step 1
In a mixer with a paddle attachment, add the flour. Turn on to a low speed.
Step 2
In a double-bottomed saucepan, mix milk (184 ml), water (316 ml), salt (10 g), sugar (20 g), and butter (225 g). Over low heat, stirring actively, wait until the butter is completely dissolved. Then, increase to high heat and bring to a boil with minimal stirring to avoid excessive evaporation. Once the liquid starts boiling, quickly (in less than 10 seconds) pour it into a mixer with flour, switching the mixer to speed two until the dough forms a lump and pulls away from the sides of the mixer. This way, the mixer will effectively cook the dough for you, which is very convenient, especially when production volumes significantly increase. Be careful not to mix the dough for too long, as it may cool down too much.
Step 3
Return the dough to the saucepan and place it over low heat. Stirring constantly, dry the dough for about 30 seconds to a minute (drying time may vary depending on the quantity). The dough should be dried until a crust forms at the bottom of the saucepan.
Step 4
Transfer the mixture back to the mixer fitted with the paddle attachment. Turn the mixer on to a low speed. Once the mixture cools to 120°F, begin to add the eggs in portions (9 in total). Add each subsequent portion of eggs only after the previous one has been fully incorporated. It is crucial to stop at the right moment when the batter reaches the desired consistency. It should fall from the spatula in three or more triangular shapes or as one slow, elongated ribbon. If, after all the eggs have been added, the batter remains too thick, you can add warm milk to achieve the desired consistency.
Step 5
"Pipe" onto a baking sheet and freeze. The dough needs to be baked within 7 days. Preheat the oven to the required temperature and place the baking sheet with the frozen éclairs immediately. To prevent cracks, you can dust with cocoa powder or spray any vegetable oil from a spray can and then sift powdered sugar on top. The oil and powdered sugar create a buttery caramel-like protective layer on the dough. This way, the steam and pressure that build up inside cannot break through this layer and rupture the choux pastry.
Step 6
Bake according to the type of oven: a) Convection oven. Preheat the oven to 480°F, place the baking tray inside, and immediately turn it off. Allow the product to rest for about 15 minutes. Turn the oven back on to 310°F and bake for 30–40 minutes until golden brown. This setting is also suitable for dough with a crackling texture. b) Deck oven (top/bottom mode). Preheat the oven to 390°F, place the baking tray with the vent open, and lower the temperature to 330°F. Bake for about 70–75 minutes until golden brown. (Baking time may vary depending on the type of oven, the size of the products, and their quantity.) c) Home oven (top/bottom mode): preheat the oven to 160–355°F, place the baking tray inside, and bake for about 75 minutes. (Baking time may vary depending on the type of oven, the size of the products, and their quantity.) This setting is also suitable for dough with a crackling texture.
Step 7
After baking, allow the pastry to cool, then choose one of the following options: a) fill with cream, decorate, and consume within 48 hours (when stored at +3–40°F); b) freeze the baked choux pastry at –65°F and keep for 15 days. Only unfilled baked choux pastry can be frozen. When needed, use the required amount of pastry, drying it in the oven at 320°F for three to four minutes beforehand. Then fill with cream and decorate.
Step 8
Prepare the caramel cream. In a heavy-bottomed saucepan, make caramel from sugar and deglaze with boiling cream (230 ml). Add butter (110 g), salt, and the gelatin mixture. Pour the caramel over the mascarpone cheese and blend with an immersion blender. Prepare at least 24 hours before use.
Step 9
Prepare the caramel glaze. In a heavy-bottomed saucepan, make caramel by combining sugar (120 g) and glucose syrup, then pour in the boiling cream. Allow to cool to 95°F, then add room temperature butter. Blend with an immersion blender until emulsified. Let it crystallize for at least 12 hours.
Step 10
Prepare the caramelized peanuts. Make a caramel from sugar (125 g) and add the hot nuts. Stir until smooth, adding vegetable oil. Pour the caramel mixture onto a silicone mat and separate the nuts from each other using a fork.
Step 11
Assembly and decoration. Fill the éclair with caramel cream. Glaze the éclair with caramel icing. Attach caramel-coated peanuts on top of the icing. Place the éclairs in the freezer. Melt the chocolate and add cocoa butter. Dip the frozen éclairs halfway into the glaze at any temperature. Using a fluffy brush and bronze luster, dust the chocolate part of the éclair. Transfer to the refrigerator until fully thawed.
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