3 Oct 2019
Ingredients
Base
- 1000 g of Tegral Clara Ultra*
- 1820 g of Water
- 450 g of Oil
Filling
- 1 pc. of Sausage (hot dog type such as Zwan)
- Q.S. of Sauerkraut
- Q.S. of Red pepper
Decoration
- Q.S. Ketchup
- Q.S. Mustard
* Puratos product
Working Method
Base
- Mix all the ingredients for 4 min. at medium speed.
- Pipe the dough into an éclair hape of 13 cm long.
- Bake for 10 min. at 180 °C with losed damper and for 30 min. at 180 °C with open damper.
Filling
- Cut the éclairs open on the top with a knife and fill with sauerkraut.
- Put the sausage on top and heat up in the over for 10 min. at 160°C.
Decoration
- Decorate with mustard and ketchup.
- Serve warm.
