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Recipe book

Pastry Chef Roberto Rinaldini



Choux pastry

  • 160 g. water
  • 160 g. fresh whole milk
  • 160 g. fresh butter 82% m.g.
  • 6 g. white cane sugar
  • 4 g. salt
  • 6 g. vanilla extract
  • 160 g. weak flour 00
  • 280 g. eggs

Vanilla and orange custard

  • 250 g. fresh whole milk
  • 250 g. fresh cream 35% m.g.
  • 250 g. white cane sugar
  • n. 1 Bourbon vanilla pod
  • n. 1 Tahitian vanilla pod
  • 200 g. pasteurised egg yolks
  • 50 g. PastaFrutta Oro Orange
  • 70 g. rice starch

Chantilly cream with vanilla and orange

  • 500 g. vanilla and orange custard
  • 10 g. gelatine sheets 
  • 60 g. water
  • 500 g. fresh cream 35% m.g. 



Choux pastry

Put water, milk, butter, vanilla, salt and sugar in a saucepan, then bring to the boil, add the flour and cook on the stove for about 2 minutes, until you have a firm batter that comes off from the bottom. Put the mixture in the planetary mixer with the flat beater, add the whole eggs little by little, until completely absorbed. Spread on baking sheet lined with narrow and short nozzles for a length of 12 cm. and a width of 3 cm. Bake at 165 ° C in oven on iron pans with micro perforated silicone mats for 30-35 minutes with open valve.

Vanilla and orange custard

Combine the milk and cream with the vanilla beans, PastaFrutta Oro Orange and half of the sugar; in the meantime, make a batter with starch, sugar and egg yolks mix until mixture is smooth. When the milk comes to a boil, dissolve the batter pouring the hot liquid, stir well and pour it into the pan and pasteurise at 82 ° C. Allow to cool quickly to + 25 ° C for use in the Chantilly. Store at + 4 ° C the remaining 400 g.

Chantilly cream with vanilla and orange

Heat the cream at 25 ° C and add the softened gelatine in cold water. Combine the whipped cream with the vanilla and stir with a beat. Allow to crystallize at + 4 ° C for 12 hours prior to using.

Composition and finishing

Cut the top of the Eclair, make a half-cm layer with Tuttafrutta strawberries and fill with pastry cream with vanilla and orange custard. Finish the eclairs with cream Chantilly and wisps of Tuttafrutta strawberries.


To increase the durability of the perfume, prepare the infusion of cream with tangerine 24 hours before cooking creams