Eclair silicone mat large

Eclair silicone mat large

If you love French pâtisserie, you certainly know them - éclairs. A toasted choux pastry is dressed in an oblong shape, baked with a little steam and filled. This way you get a delicate, airy dessert, perfect for any occasion. To create beautifully even Éclairs, the shape is already pre-drawn on the mat. The fine lattice structure provides sufficient support for the dough and at the same time ensures optimal heat distribution. Heat and steam pass through the small holes to create perfect, airy choux pastries. The eclair mat is also used in confectioneries, so it is too large for a typical home oven. However, the mat can easily be cut in half, so you even have two mini éclair mats at once.

Professional Eclair Baking Mat - Application

To begin, prepare your choux pastry. This is made from milk, butter, flour and egg and roasted. Roasting promotes gelatinization, which gives the dough a somewhat denser surface. This prevents air from escaping during baking, and the typical hollow space is created in the center of the pastry. Finding the right consistency of the dough can be a bit tricky, at our Éclair & Pâte à Choux course you will learn how to make it correctly as well as how to recognize the perfect dough.

Pour the mixture immediately into a piping bag fitted with a 10 mm hole nozzle or a French star nozzle of the same size. Prepare the halved baking mat. Now pipe small rolls of the appropriate length onto the lattice mat. If the width of the pre-drawn Éclairs is not filled, this is absolutely not a problem. During baking, the Éclairs rise and fill the mold. To do this, bake the rolls of dough first with steam, then without.

As a filling you can use, for example, chocolate cream or a solid vanilla cream. Put this in a piping bag with an 8 or 10 mm hole nozzle. Now you can either cut the cooled mini éclairs and fill them directly open or poke two to three holes in the bottom. The spout is then lightly pressed into the holes and only removed when you feel a slight resistance when piping. The Éclairs can be covered in advance with tempered couverture or liquid fondant or already filled with the cream, decorated with whipped cream and sprinkles or noble chocolate flakes. The chocolate flakes can be easily mixed with the Mini Éclair chocolate mold.

With the help of this professional mini eclair baking mat you can easily bake perfect eclairs. The mat is of high quality and even after the baking process, the individual éclairs can be easily removed. The baking mat is also perforated so that the eclairs are baked beautifully all around. A tool that will give you even and perfect eclairs.

What exactly does an eclair consist of?

Toasted masses are also called choux pastry or scalded dough. To make choux pastry, the dough is stirred in a pot over medium heat with a wooden spoon until excess liquid has evaporated (liquid reduction). This should result in a homogeneous lump of dough, which can be easily removed from the bottom of the pot.

The purpose of roasting is to initiate starch gelatinization and to solidify the mass. With the addition of eggs, the mass is then thinned to a consistency that can be baked. As the water evaporates during baking, the pastry rises strongly. The choux pastry is very versatile and can be made into various delicacies such as pâtes à choux, éclairs, swans or a St. Honoré cake.

With the help of this professional eclair baking mat you can easily bake perfect eclairs. The mat is of high quality and even after the baking process, the individual éclairs can be easily removed. The baking mat is also perforated so that the eclairs are baked beautifully all around. A tool that will give you even and perfect eclairs.

What exactly does an eclair consist of?

Toasted masses are also called choux pastry or scalded dough. To make choux pastry, the dough is stirred in a pot over medium heat with a wooden spoon until excess liquid has evaporated (liquid reduction). This should result in a homogeneous lump of dough, which can be easily removed from the bottom of the pot.

The purpose of roasting is to initiate starch gelatinization and to solidify the mass. With the addition of eggs, the mass is then thinned to a consistency that can be baked. As the water evaporates during baking, the pastry rises strongly. The choux pastry is very versatile and can be made into various delicacies such as pâtes à choux, éclairs, swans or a St. Honoré cake.