Eclair baking mat, perforated, with pre-drawn shape

Eclair baking mat, perforated, with pre-drawn shape

The professional éclair baking mat enables the production of even, airy éclairs with a fine, professional structure. The pre-marked shapes make it easier to dress the choux pastry precisely, while the perforated grid structure gives the pastry optimum support and at the same time supports even heat and steam circulation. This allows the éclairs to rise beautifully all around and bake evenly. The mat is ideal for choux pastries such as classic éclairs, where controlled rising and an even baking structure are crucial. The choux pastry is piped into an oblong shape using a 10 mm perforated nozzle or a French star nozzle of the same size and baked first with steam and then without steam. The fine perforations produce perfectly baked éclairs with a stable shape and delicate texture. As the professional baking mat is also used in confectioneries, it is larger than a conventional domestic oven. However, it can easily be cut in half to create two smaller mats. After baking, the éclairs can be easily removed from the mat and are immediately ready for filling. Creams such as vanilla cream or chocolate cream are particularly suitable for filling. An 8 or 10 mm piping nozzle is recommended, whereby the éclairs can either be cut open or filled through small openings on the underside. They can also be coated with tempered couverture or liquid fondant. Whether for everyday use or for special occasions - with the professional éclair baking mat, you can create even, perfectly baked éclairs with professional results.