Savory Éclair 'Mandarin - Duck Pâté'
Baking and Desserts | Kazakhstani cuisine
⏳ Time
2 hours
🥕 Ingredients
19
🍽️ Servings
30
Description
Flour plays one of the most important roles in making dough. When buying flour, it's essential to pay attention to the protein content per 100 grams. For a more stable result, flour with a high protein content is needed. Although you can achieve results with 10-11% protein as well, it may not work in all ovens.
Ingredients
- Milk - 6 fl oz
- Water - 10 fl oz
- Butter - 13.6 oz
- Wheat Flour - 16.2 oz
- Chicken Egg - 10 pieces
- Duck pâté - 10.6 oz
- Natural Yogurt - 6.3 oz
- Thyme - 0.1 oz
- Olive Oil - 1 fl oz
- Garlic - 0.2 oz
- Pasilla Pepper - to taste
- Salt - to taste
- Onion - 3.5 oz
- Sugar - 2.8 oz
- Thyme - 1 sprig
- Freshly squeezed orange juice - 9 fl oz
- Gelatin - 1.8 oz
- Powdered Sugar - 2.2 oz
- Almond - 0.8 oz
Step by Step guide
Step 1
Add flour to the mixer with the paddle attachment. Turn it on to a low speed.
Step 2
In a double-bottomed saucepan, combine milk (184 ml), water (316 ml), salt (10 g), sugar (20 g), and butter (225 g). Over low heat, stirring actively, wait until the butter is completely melted. Then, increase the heat to maximum and bring to a boil with minimal stirring to avoid excessive evaporation. Once the liquid reaches a boil, quickly (within 10 seconds) pour it into a mixer containing flour, set the mixer to the second speed, and mix until the dough forms a ball and pulls away from the sides of the mixer. This way, the mixer will cook the dough itself, which is very convenient, especially when production volumes increase significantly. Be careful not to mix the dough for too long, as it will cool down too much.
Step 3
Return the dough to the saucepan and place it over low heat. Constantly stirring, dry the dough for about 30 seconds to 1 minute (the drying time may increase depending on the amount). The dough should be dried until a crust forms on the bottom of the saucepan.
Step 4
Transfer the mixture back to the mixer fitted with the "paddle" attachment. Turn the mixer on to a low speed. When the mixture cools to 122°F, begin adding the eggs in portions (9 eggs total). Add each subsequent portion of eggs only after the previous one is fully incorporated. A key point here is to stop at the right moment when the batter reaches the desired consistency. It should fall from the paddle in three or more triangular shapes or as one long, slowly stretching ribbon. If the batter remains very thick after all the eggs have been added, you can add warm milk to achieve the desired consistency.
Step 5
Pipe onto a baking sheet and freeze. Within 7 days, the dough needs to be baked. Preheat the oven to the required temperature and immediately place the baking sheet with the frozen éclairs inside. To prevent cracks, you can sprinkle a thin layer of micro (cocoa butter powder) or spray any vegetable oil from a can and dust with powdered sugar through a sieve. The oil and powdered sugar create a buttery-caramel protective coating on the dough. This allows steam and pressure that build up inside to remain contained, preventing them from breaking through the éclair pastry.
Step 6
Bake according to the type of oven. a) Convection oven. Preheat the oven to 482°F, place the baking tray inside, and immediately turn it off. Allow the product to set (approximately 15 minutes). Turn the oven on to 311°F and bake for 30–40 minutes until the product is golden brown. This setting is also suitable for dough with a crackling texture. b) Deck oven ("top/bottom" mode). Preheat the oven to 392°F, place the baking tray with the vent open, and lower the temperature to 329°F. Bake for about 70–75 minutes until golden brown. (Baking time may vary depending on the type of oven, the size of the products, and their quantity.) c) Home oven ("top/bottom" mode). Preheat the oven to 160–356°F, place the baking tray, and bake for about 75 minutes. (Baking time may vary depending on the type of oven, the size of the products, and their quantity.) This setting is also suitable for dough with a crackling texture.
Step 7
After baking, allow the pastry to cool, then choose one of the following options: a) fill with cream, decorate, and consume within 48 hours (store at +3...+39°F); b) freeze the baked choux pastry at -64°F and store for up to 15 days. Only freeze empty baked choux pastry, meaning without any filling. As needed, use the required amount of pastry, first drying it in the oven at 320°F for 3–4 minutes. Then fill with cream and decorate.
Step 8
Prepare the duck cream. Combine thyme leaves with olive oil and let it infuse for 10 minutes. Mince the garlic with a knife. Mix the pâté and Greek yogurt, then add the infused olive oil with thyme, garlic, salt, and pepper. Stir thoroughly and refrigerate. Before using, whip it in a mixer with the whisk attachment.
Step 9
Prepare the caramelized onions. Dice the onions into small cubes. In a heated skillet, combine the butter and olive oil, adding a sprig of thyme to infuse the flavors. After a while, remove the thyme sprig and add the onions. Sauté the onions lightly, then sprinkle sugar (30 g) evenly over them, and cook for 5 minutes until a caramelized crust forms. Let cool.
Step 10
Prepare the tangerine jelly. Heat the puree with sugar (20 g) until boiling. Add the gelatin and pour it in a thin layer into silicone molds shaped like éclairs. Place it in the freezer.
Step 11
Prepare classic shortcrust pastry. In a mixer with a paddle attachment, combine butter (130 g, at room temperature), salt, powdered sugar, almond flour, and regular flour (185 g) until crumbly. Gradually add the eggs at the end and mix until just combined (do not overmix). Wrap the dough in plastic wrap and refrigerate for at least 4 hours. Roll out the dough to a thickness of 2 mm and cut it to the size of the éclairs. Pre-bake on a silicone perforated mat for about 15 minutes.
Step 12
Assembly and decoration. Cut off the top of the éclair and pipe in the pre-mixed duck cream with onions. Place the baked shortcrust pastry on top of the éclair. Add the frozen tangerine jelly on top of the shortcrust pastry.
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