Cream puffs and éclairs
Procedure Eclair and cream puff pastry In a saucepan, bring the water, milk, salt, sugar and butter to the boil. Sift the flour into the liquid, remove from the heat and incorporate the eggs...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at en.fabbri1905.com.
Ingredients
- Cream puff pastry
- 500 g water
- 250 g milk
- up to 15 g salt
- 15 g caster sugar
- 300 g butter
- 450 g flour
- 15 whole eggs
- Zabaione cream
- 1000 g custard
- 60 g Delipaste Zabaione
- Nappage Amarena Fabbri to taste
- Gianduja Mousse
- 500 g cream
- 50 g Pannamousse
- 40 g Pastovopan
- 50 g Delipaste Gianduia
- Chocolate Glaze to taste
- Vanilla cream
- 60 g Delipaste Vanilla
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