Eclairs and profiteroles are hollow flour products made from custard dough without the use of sugar and baking powder. Traditional eclairs have an elongated shape (14 cm), are filled with sweet fillings (butter, protein creams, boiled condensed milk, etc.), glazed with chocolate glaze on top. Profitrolls have a small round shape, are filled not only with sweet, but also with other fillings (salted cheeses, meat pates, vegetable stew, etc.).

Technical data of the set

The technological process for the production of eclairs and profiteroles consists of the main stages: preparation of tea leaves;

1. preparing dough;
2. dough molding;
3. vipikanya;
4. cooling;
5. surface;
6. glazing;
7. packaging

Functional warehouse

Eclairs and profiteroles rise from a rare dough with a sour cream-like consistency. The dough is boiled in a boiler, where the butter (margarine) is melted in water, then salt is added. Then the chilled dough is beaten with eggs in a Starmix mixer. When the choux pastry is ready, send it for molding in the ImpexDrop-600S molding machine. The dough is forced into the hopper, passes through the pressure rollers, then through the nozzles is pressed onto the sheets. The shape of the eclair and profiterole should be placed in the nozzle nozzles, as well as the obvious functions and adjustment of the watering machine. The ImpexDrop-600S wet-drying machine has the functions of sheet drawing, nozzle wrapping, raising and lowering the table, which makes it possible to create a large number of forms of eclairs and profiteers on a relatively small range of attachments.
The choux pastry is baked at a temperature of 200 degrees for 10-15 or 25 rolls (depending on the size of the beans) in an Impex Rotor rotary oven. Once the dough is ready, after cooling, it is filled with an Edhard gear dispenser and glazed with chocolate and colored glaze.