Pastry Pastry

Choux & Eclair

French pastry at its best. - Jello


Group Weight / Volume
Jello 1.000 gr
Eggs 1.250 gr
Water (Hot ±80ºC) 1.250 gr


Start with mixing the Jello mix and the eggs at low speed with the use of the flat beater. While mixing, gradually add the hot water and mix at high speed for 5 minutes.

With a use of a piping bag and a round nozzle, pipe desirable shapes onto a slightly greased baking tray (preferable with Carlex) or you can alternately use some baking paper.

Bake at 225ºC for ±20-25 minutes, preferably in a deck oven, making sure that the steam is released while baking.

Allow them to cool before serving or storing.

Choux & Eclair



Mix in powder form, for the preparation of choux and éclairs.