STANDARD RECIPE FORM
Recipe name : Raspberry Coconut Mini Eclairs Recipe Portion size 89g
Quantity Produced: 2.670kg Portions 30
EXTENDED
QTY INGREDIENTS UNIT UNIT COST
VALUE
180ml Water L 2 0.4
5g Salt Kg 3 0.02
10g Agave syrup L 17.5 0.18
80g Coconut oil L 14.7 1.18
150g Gluten Free Self-Raising Flour Kg 15 2.25
3 Eggs – Beaten Per dozen 3.70 1
750ml Coconut milk L 3.5 2.6
300g Frozen raspberries Kg 9.80 3
120g Agave syrup L 17.5 2.1
6 Egg yolks Per dozen 3.70 1.9
120g Corn-starch Kg 5 0.6
350ml Coconut cream L 4.6 1.61
100g Agave syrup L 17.5 1.75
TOTAL COST 18.59
COST PER PORTION 0.62
COST PER 6 PORTIONS 3.7
COST PER 25 PORTIONS 15.5
SELLING PRICE 2.80
METHOD:
Choux pastry
Preheat the oven to 230˚C
In a saucepan over medium heat, place the water, oil, salt and agave syrup.
When the preparation begins to simmer, remove from the heat and add all the flour.
Mix vigorously using a spatula.
Rest the pan on the hot plate, stirring constantly, the dough should come off the edges of the pan.
Beat the egg in a bowl and add it to the preparation. Mix vigorously with the spatula to incorporate it.
The dough should have a very elastic texture.
Spoon into a piping bag with a 1.5-2cm star or round nozzle and set aside until ready to bake.
Line a couple of baking trays with baking parchment. Pipe on 8-10cm long lengths of the dough, about 2cm wide – leaving space
to expand between each one. Put in the oven for 5 mins, then reduce heat to 200 ˚C
Bake for 10 mins more until golden, puffed and crisp.
Using a skewer, poke 3 small holes along the base of each bun. Put back on the baking sheets, base up, and return to the oven for
a further 8-10 mins until slightly crisper.
Remove from oven and place on wire rack to cool.
Raspberry cream
Heat the milk and raspberries in a large saucepan over medium heat.
Meanwhile, combine the egg yolks, agave syrup and starch in a bowl.
When the milk-raspberry mixture begins to be hot, mix everything with a hand blender until a homogeneous mixture is
obtained.
Heat again for a few minutes before adding the egg yolks, agave syrup and starch.
Continue to mix until the cream thickens. Add the pepper to finish and remove from the heat.
Let the cream cool completely by mixing it from time to time (to avoid the formation of a « crust » which could give lumps.)
Coco Glaze
Open the can of coconut cream (without shaking it first) then take only the cream (which is normally separated from the water)
using a tablespoon.
Mix this coconut cream with agave syrup. Set aside in the refrigerator.
STANDARD RECIPE FORM
Filling
Pierce three holes in the side each eclair, take the lightened cremeux from the fridge and stir it gently, place it in a piping bag.
Fill the eclairs with the raspberry cream by piping it into each hole until the eclair is full.
Place the glaze in a deep plate and then dip the top of each éclair in the glaze, letting any excess drip off, and replace it.
Place on a wire rack and place in refrigerator until service.
Equipment required: Hygiene and safety
Small
Hygiene and safety
Medium Saucepan, Oven trays, Non Stick
Parchment Paper, Wire Rack, Bowls SS Hygiene and safety
Large 1. Wash hands often. To do this properly use
warm water, and lather up with hand soap.
Oven, Fridge Scrub the back and front of your hands,
between the fingers and your fingernails. Wash
Utensils for at least 20 seconds. Rinse under running
water and dry with a clean towel.
Piping Bag, Spatula, 1.5-2cm Star Nozzle 2. Rinse all fresh fruits and vegetables before
eating using clear, clean water-no soap.
3. Don’t put cooked food on same plate, tray or
cutting board as raw or ready to eat food to
prevent cross contamination and the spread of
bacteria.
4. When you finish measuring perishable foods,
put the extra back in the refrigerator or ice
chest.
5. If you spill something, take the time to clean
it up properly.
6. Keep paper towels, dish towels and pot
holders away from stovetops and oven doors so
they won’t catch fire.
7. Turn pot handles toward back where no one
will knock them off the heating element or
table.
8. Never add water to a pan that contains hot
oil or fat in it since hot fat will splatter out of
the pan and could cause a burn.
9. Never put water on a cooking fire. Quickly
ask an adult to put out the fire. Don’t try to
move a burning object
to another place.
10. Use knives safely. 11. Dress for safety. Wear
shoes that cover your feet (no sandals). Avoid
loose fitting clothing. Take off jewellery
including earrings, necklaces, bracelets and
rings (it or pieces of it could fall into the food).
12. Keep hair out of the food. Wear some kind
of clean head covering such as a ball cap,
bandana, chef’s hat or hairnet. If you have long
STANDARD RECIPE FORM
hair, tie it back, then cover your head with a
clean head covering.
13. Be careful not to get burned.
a. Open pan lids away from you to safely vent
steam.
b. Turn off burners, ovens and other hot
equipment as soon as you finish with them.
c. Keep hands out of hot pans.
d. Let people know you are coming with
something hot.
e. Walk slowly when you carry something hot.
f. Use dry pot holders.
14. Electricity is not a friend of water. Keep
electric appliances and cords away from water.
Use dry hands to plug something in or out.
15. Turn off appliances and unplug them as
soon as you finish with them.
Dietary requirements Adjustments to be made
Coeliac
Nil
Lactose intolerant Nil
Kosher Nil
Muslim
Nil
