Chocolate Éclairs

Heat 75 g of milk, 75 g of water, 75 g of butter, 4 g of sugar and a pinch of salt in a saucepan and bring to a boil. Remove the saucepan from the heat and add 90 g of FunCakes pastry flour, then stir until a ball forms.

Return the saucepan to the heat and cook the flour while stirring, this takes about 5 minutes. Remove the dough ball from the saucepan and place it in a bowl with the butterfly beater. Let it rest while mixing at medium speed. Add the eggs 1 by 1 while mixing. Do not add the next egg until the previous one has been fully absorbed. Mix for about 10 minutes at medium speed until you obtain a nice smooth mass. Cover the bowl with cling film and refrigerate to cool.

Preheat the oven to 210 °C (convection oven 190 °C). Tip! For best results, bake the éclairs in fan mode.

Place the dough in a piping bag fitted with nozzle no. 4B and pipe strips about 10 cm on a baking tray lined with baking paper. Spray vigorously to give the éclair “body” then bake them in the preheated oven. They should double in size. Let them cool and pierce 3 holes underneath to fill them.

Prepare 75 g of FunCakes mix for Enchanted Cream® Choco according to the package instructions, flavor with cherry flavoring paste, place in a piping bag fitted with nozzle no. 021 and fill the éclairs with it.

Prepare 100 g of FunCakes mix for chocolate ganache according to the package instructions and let cool slightly then stir until a smooth and shiny mixture is obtained. Dip the tops of the éclairs in this ganache and sprinkle with hazelnut crunch. Refrigerate so the ganache sets slightly.

Prepare 75 g of FunCakes mix for Swiss meringue buttercream according to the package instructions and place in a piping bag fitted with nozzle no. 4B.

Dust a few cherries with golden ginger powder for a luxurious look. Pipe small tufts of Swiss meringue buttercream on the éclairs and decorate with crunchy chocolate pearls and a golden cherry.