bake - May 2019 - 38

chocolate & decorating

Return of the
The classic French éclair is staging a comeback. At Bouchon

tantalizing flavor pastes from Dreidoppel, and the finest choco-

Bakery, with four locations nationally, chocolate éclairs are sell-

late from CasaLuker to create frozen eclairs like no other,"

ing out daily, and Patisserie 46 owner John Kraus offers amaz-

marketing director Shelly Kreml says.

ing seasonal cream-filled pâte à choux, as well as mini éclairs,
filled with chocolate or vanilla cream.

Filled and frozen eclairs are the latest addition to the ifiGourmet personal pastry collection and have been developed and

The same pastry batter can be used to make the light and airy

taste-tested by the product development team.

confections known as cream puffs and chocolate éclairs, according to King Arthur Flour. Cream puffs, round and fat, are

Flavor options include vanilla, chocolate, espresso, chocolate

filled with whipped cream and dusted with a blizzard of con-

raspberry, chocolate peanut butter, peanut butter and jelly,

fectioners' sugar. Pipe the batter into longer ropes and you end

strawberries and cream, pistachio mascarpone, and the classic

up with log-shaped éclairs, ready to be filled with pastry cream

bananas foster.

and drizzled with chocolate icing. 
According to this recipe courtesy of the American Egg Board,
it's important to add eggs one at a time, beating after each

IT'S IN THE BAG

addition by hand or with a mixer on medium speed, until

Based in Indianapolis, SoChatti is innovating on
how chocolate is traditionally made and enjoyed.
SoChatti's production process preserves the cacao
bean's unique flavor and is served melted, rather
than in bar form. The product is delivered in solid
form within a nozzled pouch that people can use
like a piping bag. You heat the pouch in warm
water to create perfect, melted chocolate.

smooth. Continue beating, if necessary, until glossy and a small
quantity of dough scooped on the end of a spoon stands erect.
Shape the dough into 4-inch by 1-inch fingers and bake until
firm and golden brown. Once cooled, cut off a half inch from
the top of each éclair and spoon in pastry cream, then replace
the top. Spread chocolate glaze over the tops.
For retail bakeries and cafes looking for a convenient, laborsaving option, ifiGourmet has launched new filled and frozen
eclairs, which are available in nine flavors. These buttery, French
eclairs are dipped by hand, using only all-natural ingredients.
"We looked to our own supply of already amazing products

SoChatti is made with only three ingredients, resulting in a product that is vegan, gluten free, kosher and halal. The company responsibly sources
beans from different regions around the world
from places like Peru, Tanzania and Ecuador,
giving each batch a unique flavor profile. 

and decided on our French éclair shells from Jean Ducourtieux,
38 < MAY 2019 | bakemag.com

038_BA_May19_Chocolate.indd 38

4/29/2019 2:16:00 PM


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bake - May 2019

Table of Contents for the Digital Edition of bake - May 2019

Bake - May 2019
Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
Contents
Management - Cross-channel Strategies
Technical Corner - Blueberries as Sweeteners
Practical Marketing - Virtual Reality Tours
Equipment - How Not to Slice a Bagel
The Magic of Milk Bar
Specialty Grains & Flours
Embracing the power of digital equipment
Chocolate - Return of the Eclair
Sweet Goods - VARSITY DONUTS
Cakes - Bourbon & Baker
Breads - Bread Couture
Pastries - Career Pathways
Foodservice - Breakfast Sweets
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - May 2019 - Bake - May 2019
bake - May 2019 - Bake - May 2019
bake - May 2019 - 2
bake - May 2019 - Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
bake - May 2019 - 4
bake - May 2019 - 5
bake - May 2019 - Contents
bake - May 2019 - 7
bake - May 2019 - Management - Cross-channel Strategies
bake - May 2019 - Technical Corner - Blueberries as Sweeteners
bake - May 2019 - Practical Marketing - Virtual Reality Tours
bake - May 2019 - 11
bake - May 2019 - Equipment - How Not to Slice a Bagel
bake - May 2019 - The Magic of Milk Bar
bake - May 2019 - 14
bake - May 2019 - 15
bake - May 2019 - 16
bake - May 2019 - 17
bake - May 2019 - 18
bake - May 2019 - 19
bake - May 2019 - 20
bake - May 2019 - 21
bake - May 2019 - 22
bake - May 2019 - 23
bake - May 2019 - Specialty Grains & Flours
bake - May 2019 - 25
bake - May 2019 - 26
bake - May 2019 - 27
bake - May 2019 - 28
bake - May 2019 - 29
bake - May 2019 - Embracing the power of digital equipment
bake - May 2019 - 31
bake - May 2019 - 32
bake - May 2019 - 33
bake - May 2019 - 34
bake - May 2019 - 35
bake - May 2019 - 36
bake - May 2019 - 37
bake - May 2019 - Chocolate - Return of the Eclair
bake - May 2019 - 39
bake - May 2019 - Sweet Goods - VARSITY DONUTS
bake - May 2019 - 41
bake - May 2019 - Cakes - Bourbon & Baker
bake - May 2019 - 43
bake - May 2019 - 44
bake - May 2019 - 45
bake - May 2019 - Breads - Bread Couture
bake - May 2019 - 47
bake - May 2019 - 48
bake - May 2019 - 49
bake - May 2019 - Pastries - Career Pathways
bake - May 2019 - 51
bake - May 2019 - Foodservice - Breakfast Sweets
bake - May 2019 - 53
bake - May 2019 - Product Showcase
bake - May 2019 - 55
bake - May 2019 - Classifieds
bake - May 2019 - Ad Index
bake - May 2019 - Formula of the Month
bake - May 2019 - 59
bake - May 2019 - 60
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