Fran Segura

Recipe Book

Éclairs
 Fran Segura

Recipe

Classic Choux Pastry

Ingredients:
● 200 gr water
● 300 gr whole milk
● 250 gr butter 82%
● 8 gr sugar
● 5 gr salt
● 250 gr medium strength flour
● 520 gr eggs

Method

● Boil the milk, water, salt, sugar and butter.

● Add the flour and heat.
● Cool to 50°C (122 F). Then, add the eggs at intervals using a mixer
with a paddle attachment.
● Transfer to a pastry bag with a star-shaped nozzle. Pipe tubes about
12-13 cm long.
● Cook at 160-170°C (320 F) for 40-45 min in a conventional oven.

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 Fran Segura

Recipe

Chocolate Choux
Pastry
Ingredients:
● 200 gr milk
● 300 gr water
● 8 gr sugar
● 5 gr salt
● 200 gr medium strength flour
● 50 gr cocoa powder
● 250 gr butter
● 520 gr eggs

Method
● Bring the milk to the boil with the water, salt, sugar and butter.
● Add the flour with the cocoa powder and heat.
● Cool to 50°C (122 F). Then, add the eggs at intervals using a mixer
with a paddle attachment.
● Transfer to a pastry bag with a star-shaped nozzle. Pipe tubes about
12-13 cm long.
● Cook at 160-170°C (320 F) for 40-45 min in a conventional oven.

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Recipe

Chocolate Eclair
Chocolate cream
Ingredients (12 pax):
● 100 gr cream
● 5 gr glucose
● 3 gr gelatin leaves
● 125 gr white chocolate 70%
● 200 gr cold cream

Method
● Melt the chocolate. Hydrate the gelatin in iced water.
● Bring the milk to the boil with the glucose.
● Add the hydrated gelatin and the melted chocolate. Mix until
emulsified.
● Add the cream and mix until smooth.
● Reserve for 24 hours.

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Recipe

Chocolate Eclair

Chocolate icing
Ingredients (12 pax):
● 240 gr cream
● 200 gr milk
● 288 gr sugar
● 96 gr cocoa powder
● 22 gr gelatin leaves
● 80 gr chocolate 70%
● Decoration: cocoa nibs, chocolate 70%

Method
● Bring the cream, milk, sugar and cocoa powder to the boil to 100°
(212 F)
● Add the hydrated gelatin. Pour over the chocolate.
● Emulsify with a blender, avoid creating air bubbles.
● Rest for 24 hours, covered in cling film.
● Use at 22°C (72 F)

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Recipe

Chocolate Eclair
Ingredients:
● Choux pastry (page 2)
● Chocolate cream (page 4)
● Chocolate icing (page 5)
● Decoration: cocoa nibs

Method
● Fill the holes in the choux pastry with the chocolate cream.
● Dip the eclair in the chocolate glaze.
● Before the icing crystallizes, remove imperfections and decorate.

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Recipe

Cheesecake Eclair
Cream cheese
Ingredients (12 pax):
● 250 gr cream
● 200 gr cream cheese (mascarpone can be used)
● 30 gr icing sugar

Method
● Mix the cheese, cream and sugar.
● Rest in the fridge covered with cling film.

White icing
Ingredients (12 pax):
● 22 gr gelatin leaves
● 180 gr cream
● 265 gr neutral gloss
● 124 gr glucose
● 400 gr white chocolate
● 70 gr water 35%
● 1 natural white powder colouring

Method

● Bring the cream to the boil with the glucose and vanilla.
● Mix the water and powdered gelatin and leave to stand for 10
minutes.
● Add the gelatin to the cream and pour over the chocolate.
● Pass through the blender and leave to rest for at least 12 hours.
Use at 22°C (71 F) to dip the éclair.
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Recipe

Cheesecake Eclair
Ingredients:
● Choux pastry (page 2)
● Cream cheese (page 7)
● White icing (page 7)
● Decoration: raspberries, strawberries, blueberries

Method
● Fill the holes in the choux with the cream cheese.
● Dip in the white glaze.
● Decorate with the berries.

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Recipe

Hazelnut Eclair

Praline chantilly cream

Ingredients (12 pax):
● 330 gr gelatin leaves
● 35 gr cream
● 1 u hazelnut praline
● 35 gr whipped cream

Method

● Bring the cream to the boil and add the hydrated gelatin.
● Pour over the praline and emulsify.
● Add the whipped cream, mix and rest in the fridge for at least 15
minutes.

Caramelised hazelnuts
Ingredients (12 pax):
● 200 gr whole hazelnuts
● 250 gr sugar
● 150 gr water
● 1000 gr sunflower oil

Method
● Boil the water and sugar.
● Add the whole hazelnuts and boil for approximately 6 minutes.
● Strain and drain well. Heat the oil and fry the hazelnuts until golden.
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Recipe

Hazelnut Eclair
Ingredients:
● Choux pastry (page 2)
● Praline chantilly cream in two pastry bags (page 9)
● Decoration: caramelised hazelnuts (page 9) or caramelised and
grated hazelnut

Method
● Fill the holes in the choux pastry with the praline chantilly cream in a
bag with a small nozzle.
● With the help of a pastry bag and a star nozzle, pipe more praline
chantilly on the surface of the eclair.
● Decorate with hazelnuts and finish by grating fresh hazelnuts on top.

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Recipe

Double Chocolate Eclair

Whipped chocolate ganache

Ingredients (12 pax):

● 120 gr cream
● 100 gr chocolate 70%
● 280 gr cold cream

Method
● Bring to the boil the 120 g of cream and pour over the chocolate.
● Add the 280 gr of cold cream and pass through the blender.
● Reserve for 12-24 hours in the fridge covered with cling film and whip.

Chocolate dip
Ingredients (12 pax):

● 300 gr chocolate 70%

● 30 gr sunflower oil

Method

● Melt the chocolate and add the oil.

● Mix well and reserve.

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Recipe

Double Chocolate Eclair

Ingredients:
● Chocolate choux pastry (page 3)
● Chocolate cream (page 4)
● Whipped chocolate ganache (page 11)
● Decoration: chocolate dip (page 11)

Method
● Fill the holes in the chocolate choux pastry with the chocolate
cream.
● Using a piping bag and a flat nozzle, draw lines of the whipped
chocolate ganache on the surface of the eclair.
● Decorate between the lines with the chocolate dip.

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Recipe

Matcha Tea Eclair

Matcha tea cream
Ingredients (12 pax):
● 500 gr whole milk
● 80 gr egg yolk
● 3 gr matcha tea
● 40 gr cornflour
● 80 gr sugar

Method
● Bring to the boil 450 gr milk with the powdered green tea and sugar.
● Mix together the yolks, starch and the remaining 50 g of milk.
● Add half of the milk mixture to the yolks and dissolve. Once
dissolved, pour over the hot milk and mix with a hand whisk until
thick. Return the pan to the heat if necessary.
● Cool quickly, cover with cling film and reserve.

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Recipe

Matcha Tea Eclair

Whipped matcha ganache
Ingredients (12 pax):
● 120 gr cream
● 170 gr white chocolate 35%
● 2 gr powdered matcha tea
● 280 gr cream
● Decoration: powdered matcha tea

Method
● Bring the 120 gr of cream to the boil with the powdered matcha tea.
● Pour over the chocolate and mix.
● Add the 280 gr of cold cream and pass through the blender. Rest for
16 hours minimum.
● Whip in the mixer.

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Recipe

Matcha Tea Eclair

Ingredients:
● Choux pastry (page 2)
● Matcha cream (page 13)
● Whipped matcha tea ganache (page 14)
● Decoration: powdered matcha tea

Method
● Fill the holes in the choux pastry with the matcha cream.
● Using a pastry bag and a round nozzle, pipe the whipped ganache on
to the surface of the eclair.
● Sprinkle matcha powder on top.

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Recipe

Pure Vanilla Eclair

Pure vanilla cream
Ingredients (12 pax):
● 400 gr whole milk
● 100 gr cream
● 80 gr egg yolks (2)
● 2 Papantla vanilla pods
● 40 gr cornflour
● 90 gr icing sugar

Method
● Bring the milk to the boil with 70 g of cream, vanilla and sugar.
● Mix together the egg yolks, starch and the remaining 50 g of cream.
● Add half of the milk mixture to the yolks and dissolve. Once
dissolved, pour over the hot milk and mix with a hand whisk until
thick.
● Cool quickly, cover with cling film and reserve.

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Recipe

Pure Vanilla Eclair

Vanilla icing
Ingredients (12 pax):
● 110 gr cream
● 40 gr glucose
● 1 vanilla pod
● 7 gr powdered gelatin
● 42 gr water
● 270 gr white chocolate 35%

Method
● Bring the cream to the boil with the glucose and vanilla.
● Mix the water and powdered gelatin and leave to stand for 10
minutes.
● Add the gelatin to the boiled mixture and pour over the chocolate.
● Pass through the blender and leave to rest for at least 12 hours. Use
at 22-23°C (72 F) to dip the eclair.

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Recipe

Pure Vanilla Eclair

Ingredients:
● Choux pastry (page 2)
● Pure vanilla cream (page 16)
● Vanilla icing (page 17)
● Decoration: edible gold leaf

Method
● Fill the holes in the choux with the pure vanilla cream.
● Dip in the icing. This process can be repeated twice depending on
the desired opacity.
● Decorate with gold leaf.

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Recipe

Green Lemon and

Coconut Eclair
Green lemon cream

Ingredients (12 pax):

● 200 gr green lemon juice

● 200 gr sugar
● 220 gr egg yolks
● 420 gr eggs
● 3 gr gelatin leaves
● 400 gr butter

Method

● Hydrate the gelatin sheets in iced water.

● Mix the lemon juice, sugar, egg yolks and eggs. Heat, stirring
continuously with a hand whisk.
● When it comes to a boil, move to a bowl and add the hydrated
gelatin. Mix and allow to cool to 40°C (104 F)
● Add butter and blend.
● Cool.

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Recipe

Green Lemon and

Coconut Eclair
Green lemon and white icing

Ingredients (12 pax):

● 180 gr cream
● 124 gr glucose
● 1 vanilla pod
● 70 gr water
● 22 gr gelatin leaves
● 400 gr white chocolate 35%
● 3 u green lemon zest

Method

● Bring the cream to the boil with the glucose and vanilla.
● Mix the water and powdered gelatin and leave to stand for 10
minutes.
● Add the gelatin to the boiled mixture and pour over the chocolate.
● Add the green lemon zest.
● Pass through the blender and leave to rest for at least 12 hours. Use
at 22°C (72 F) to dip the eclair.

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Recipe

Green Lemon and

Coconut Eclair
Ingredients:
● Choux pastry (page 2)
● Green lemon cream (page 19)
● Green lemon and white icing (page 20)
● Decoration: desiccated coconut, neutral gloss

Method
● Fill the holes in the choux with the lemon curd.
● Drizzle with the lemon icing.
● Cover the surface with dessicated coconut.
● Decorate with drops of neutral gloss.

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Recipe

Coffee and Almond

Eclair
Coffee cream
Ingredients (12 pax):
● 350 gr milk ● 50 gr espresso coffee
● 100 gr cream ● 70 gr sugar
● 30 gr instant coffee ● 40 gr cornflour
granules

Method
● Bring the cream, the espresso coffee, the instant coffee granules,
the sugar and 300 g of milk to the boil.
● Mix together the rest of the milk and cornflour.
● Pour the first mixture over the second and heat until thick.
● Cool quickly, cover with cling film and reserve.

Caramelised almonds
Ingredients (12 pax):
● 100 gr whole almonds
● 50 gr sugar
● 25 gr water

Method
● Heat the water and sugar to 121°C (250 F).
● Add the almonds and caramelise.
● Pour onto a silpat and cool.

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Recipe

Coffee and Almond

Eclair
Vanilla and milk chocolate
icing

Ingredients (12 pax):

● 100 gr cream
● 40 gr glucose
● 1 vanilla pod
● 7 gr powdered gelatin
● 42 gr water
● 250 gr milk chocolate 40%

Method
● Bring the cream to the boil with the glucose and vanilla.
● Mix the water and powdered gelatin and leave to stand for 10
minutes.
● Add the gelatin to the boiled mixture and pour over the chocolate.
● Pass through the blender and leave to rest for at least 12 hours . Use
at 22°C (72 F) to dip the eclair.

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 Fran Segura

Recipe

Coffee and Almond

Eclair
Ingredients:
● Choux pastry (page 2)
● Coffee cream (page 22)
● Caramelised almonds (page 22)
● Vanilla and milk chocolate icing (page 23)

Method
● Fill the holes in the choux with the coffee cream.
● Dip in the icing.
● Decorate the surface with caramelized almonds.

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