Yoclair
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Yoclair

Yoclair

Tender eclairs are filled with a fluffy, rich, irresistible chocolate yogurt mousse.

Servings: 100 servings
Eclair
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
2 lb
4 cups
Butter, unsalted
1 lb
2 cups
Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317)
1 lb 8.00 oz
5 1/3 cups
Eggs, large
1 lb 8.00 oz
12 each
Chocolate Yogurt Mousse
INGREDIENT
WEIGHT
MEASURE
Low-fat vanilla yogurt
1 lb
1 3/4 cups
Non dairy whipped topping
1 lb
5 3/4 cups
Semi-sweet chocolate chips
6 oz
1 cup
Éclair
  1. Heat water and butter to a rolling boil in a sauce pan.
  2. Whisk in flour until combined; reduce heat to low.
  3. Whisk vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
  4. Cool slightly, about 5 minutes.
  5. Transfer mixture to the bowl of a mixer fitted with a paddle attachment.
  6. Add eggs, 2-3 at a time; mix on low speed after each addition until just combined.
  7. Pipe dough, using a star tip, into 3-inch logs (approx. 1/2 - 3/4 inches in diameter) onto parchment-lined full sheet pans.
  8. Bake as directed below, then make a small slit in the top of each and return them to the oven for 5 minutes, to allow the steam to escape. Cool completely.
BAKE:
TEMP
TIME
Convection Oven*
375°F
15-17 minutes
Standard Oven*
425°F
20-24 minutes
*After 10 minutes of baking, turn temperature down 75°F and rotate pan; DO NOT open door until required while pastries are baking.
Chocolate Yogurt Mousse
  1. Add yogurt and whipped topping to large stainless steel mixing bowl; mix with wire whisk until mixture is light and airy and well blended.
  2. Melt chocolate chips in a double-boiler; stir until smooth.
  3. Add 1 cup of the mousse to the melted chocolate and fold with rubber spatula to temper.
  4. Continue adding 1 cup of mousse at a time until mixture is well blended and tempered. Fill pastry bag with mousse.
Assembly
  1. Slice completely cooled eclairs in half, length-wise.
  2. Turn half of the sliced eclairs over so their cut side is facing up.
  3. Cut off tip of piping bag; pipe approx. 0.30 oz mousse on top of each cut-side-up eclair.
  4. Place tops of eclairs on top of the mousse layers; press down lightly.

  • Mousse can be stored, covered in airtight container under refrigeration until ready to assemble. Dip in melted cholate icing or spread the tops with Chocolate Yogurt Mousse instead of filling them.

View Recipe Instructions

Nutrition Information

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Serving Size:
1 serving
Calories
90
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
15mg
1%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
2g
Protein
2g
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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