éclairC H O U X | B I G N È

A long-time classic in French pastry, the Éclair is now famous worldwide. The finger-shaped cream puff seduces by its elegance, luscious fillings and

versatility. It’s simple yet stylish, customizable and a modern trend growing in popularity.

PreGel’s Éclair Base is the

newest solution to cumbersome

puff preparations for all your

choux pastry applications.

A N A R T I S A N A L D E L I C A C Y

PreGel Éclair Base only requires the addition of hot water

81004 4 bags x 3.3 lbs (1.5 kg)éclair base

1 Mix for 10 minutes in a mixer with the paddle attachment.

2 Allow to rest for 5-10 minutes.

3 Pipe onto perforated sheet pans lined with baking mats.

Visit www.pregelrecipes.com for recipe ideas and flavor combinations

4 Bake at 175°C/347°F for 20 minutes in a vented convection oven.

5 Once filled, keep refrigerated.

PreGel America | 4450 Fortune Ave. NW | Concord, NC 28027 Tel: 704 707 0300 | Fax: 704 707 0301 | Toll Free: 866 977 3435

www.pregelamerica.com

TASTEFUL OUTSIDE AND INSIDE!More than a solution for fast and consistent choux pastry preparations, PreGel also provides ingredients to customize the filling and glazing of your pastries! Create flavorful pastry cream fillings with PreGel 5-Star Chef Pastry Select™ Pastry Cream (Cold Process or Hot Process) and PreGel 5-Star Chef Pastry Select™ Compounds and Pastes. For the final touch, glaze your éclairs using PreGel Chocolate Mirror Icing, PreGel Evolution Glazes or PreGel Cacao Essenziale™ Chocolate Couverture Azima or Tanzaka.

C H O U X P A S T R Y R E C I P E

éclairC H O U X | B I G N E