Produce tasty éclairs with SUPREME Cake Wheat Flour.


General Info

Raw weight: TBC
Baked weight: TBC
Shelf life:1 day
Production time: 1.5 hours
Yield: 164



  • 2.000 kg SUPREME Cake Wheat Flour
  • 2.500 kg Eggs
  • 2.000 kg Water
  • 1.000 kg Fat
  • 50 g Salt
  • 20 g Bun Spice

Recipe Instructions

  1. Boil water, fat and salt together in an appropriate sized cooking pot
  2. Add flour to the boiling mixture and cook until the mixture leaves the side of the pot.
  3. Allow the mixture to cool. Do not mix eggs into a hot mixture! Place the mixture into a 20 litre mixing bowl, slowly add the eggs to the mixer set on slow speed and mix using a flat beater
  4. Scrape down the mixing bowl at regular intervals.
  5. Using a number 10 star piping tube, pipe éclair mix onto a greased baking pan or silicone paper approximately 10 cm long
  6. Bake at 240°C for ± 20 minutes.
  7. After the product has cooled, place éclairs in a plastic bag and freeze.
  8. The baked éclairs can be stored for up to 2 months in the freezer.
  9. To ensure the éclairs don’t get squashed in the freezer, place the plastic bag inside a cardboard box.

NB: Never add the eggs to a hot mixture. This will cook the eggs prematurely.

Add the eggs very slowly. If you add them too fast the mixture could curdle.

Once baked, take a sharp knife and poke a tiny hole into the top of each éclair. This allows the steam to escape and stops the éclairs from collapsing or getting soggy.