PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Name: RECIPEPT: Chocolate - orange eclair - Mojačokolada.si
Total time: 2 h 10 min
Ingredients: 75 g of water; 40 g butter; 0,5 g salt; 45 g plain flour; 75 g eggs; powdered sugar for sprinkling; 200 g BAM milk chocolate; 90 g sweet cream; 7 g liqueur; 70 g BAM orange chocolate; 10 g BAM cocoa butter

Select from our portfolio of proven, shelf-ready formulas and accelerate your time to market.

Ideal for startups and retailers
Fast and flexible ordering
Get started with an order as low as 200

Request a qoute

Reach Out & Get a Quote

Andraž Gavez

Founder & CEO

Thank you for reaching out

Our team will try to get back to you as soon as possible.

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

Gluten-free*

Vegan*

Non-GMO*

*Benefits vary by flavor. Check each spread for its specific attributes.

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

Our team could be described as a small but dynamic group, glowing with youthful energy and a positive attitude. Although we started as a small company, we have grown and evolved every year, as has our business and team, working as one. Our work fills us with excitement as we deal with high quality products in an industry that attracts many looks.

We firmly believe that working with chocolate is the sweetest job in the world, and we are passing this passion on as we want everyone to share in this sweet experience!

We are convinced that our BAM products occupy a special place in the kitchen of every baking enthusiast. Our aim is to offer home and professional bakers selected, top quality bakery products that will inspire their creative powers and raise the quality of their confectionery.

OUR PROMISE TO YOU

We aim to set a new standard in private-label production, driven by innovation, quality and trusted partnerships. Our focus is simple: build exceptional products quickly, empower brands to scale confidently and continually raise expectations across our industry.

FLEXIBILITY AND SPEED

We understand the demands of a dynamic market. That's why our private label production is built to be both super fast and flexible, accommodating variable batch sizes, quick changes in packaging, or seasonal demands. We ensure your product line can adapt and scale efficiently as your business grows.

SATISFIED PARTNERS

GET A QUOTE

Send us a message, and we'll reply within 1 business day to discuss your vision and provide a detailed custom quote.

Andraž Gavez

Founder & CEO

andraz@bamchocolate.com

+386 40 317 191

Thank you for reaching out

Our team will try to get back to you as soon as possible.

RECIPEPT: Chocolate - orange eclair - Mojačokolada.si

Search the entire store . . .

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Home /
Recipe /
Modern desserts /
Chocolate - orange eclair

Chocolate - orange eclair

(1)

Preparation time: 2 h 10 min
Difficulty:
Number of ingredients: 11

Eclairs are one of those desserts that make most people''s hair curl. True, they are difficult to prepare and require a little more experience and skill, but they are definitely worth the effort. The biggest difficulty lies in the preparation of the pastry, as it takes practice to get a feel for the appropriate density of the mixture. If the dough is left to proof for less time, the dough will need fewer eggs than the recipe states, and vice versa.

The eclairs consist of a milk ganache with orange liqueur and BAM orange chocolate, which has a wonderful orange flavour.

The recipe for chocolate-orange eclairs is part of the third BAM recipe book - Modern Desserts.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For puff pastry:

75 g of water
40 g butter
0,5 g salt
45 g plain flour
75 g eggs
powdered sugar for sprinkling

FOR MILK CHOCOLATE GANACHE WITH COINTREAU LIQUEUR:

200 g BAM milk chocolate
90 g sweet cream
7 g liqueur

For the orange glaze:

Instructions:

FOR MILK CHOCOLATE GANACHE WITH COINTREAU LIQUEUR:

Bring the cream and liqueur to the boil and pour over the chocolate. Wait 1 minute, then stir slowly with a spatula to melt the chocolate. Cover the ganache with plastic food wrap so that it is touch- able. Cool to room temperature, then place in the fridge for at least 1 hour.

For puff pastry:

Preheat the oven to 170 °C. Bring the water, butter and salt to the boil. Remove from the heat and stir in all the sifted flour at the same time with a spatula or a rolling pin. Mix to a soft dough without lumps, bring to the boil and cook for a good minute over a medium heat, stirring. Transfer the dough to a plastic container and cool.

Gradually add the beaten eggs to the cooled dough and mix to form a smooth, shiny dough - the dough must be perfectly smooth, not too thick or too runny, but must hold its shape. Stuff the dough into a piping bag fitted with a 13 mm diameter French nozzle. Make sure that there is no air in the dough.

Pipe 8 eclairs onto the silicone base - the mixture should be evenly spread. Dip a finger in cold water and smooth the tops of the dough, then sprinkle the dough generously with icing sugar. Bake for 30 minutes (do not open the oven in between), then quickly remove the baking tray, prick each eclair with a toothpick and bake for about 10 minutes more. Remove the baked eclairs from the baking tray and cool completely on a wire rack.

FOR FILLING ECLAIRS:

Once the dough is chilled and the ganache is compact enough, fill the eclairs. Using a small round spout, make two or three holes in the bottom of each eclair. Stuff the ganache into a piping bag and fill the eclairs. Place them on a flat surface and refrigerate for 15 minutes.

For the orange glaze:

Melt the orange chocolate with the cocoa butter.

Pour the glaze into a deep dish or container slightly wider than the length of the eclairs. Dip them, top down, in the chocolate coating and decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Milk chocolate, 500 g

11,90 €

Milk chocolate, 250 g

6,90 €

Orange chocolate, 250 g

8,90 €

Discount on products used in the recipe - 10%:

-2,77 €

Total:

27,70 €24,93 €

-10%

BAM Cake converter

Convert the cake ingredients to the desired cake size

Calculate

BAM Recipe Book

Download our new free e-book of sweet recipes.

Check out

The Pancake Bundle

(20 Ratings)

27,70 € 23,90 €

-14%

Out of stock

Gluten free
Vegan
Best seller

-15%

Dark chocolate, 250 g

(58 Ratings)

8,90 € 7,57 €

-15%

Recommended

-20%

Apron and Baking Glove set

Surprise spread

(2 Ratings)

11,90 € 5,90 €

-50%

Become a master pâtissier

Online pâtisserie courses

Your guide to the perfect chocolate experience.

Discover exclusive recipes and expert advice with our free chocolate e-magazine.

News

Recipe

Latest

News

Recipe

Latest

Latest news and recipes

Quick desserts

Preparation time: 45 min

Chocolate - orange eclair

Preparation time: 2 h 10 min

Difficulty: 5

Number of ingredients: 11

Ingredients:

For puff pastry:

75 g of water
40 g butter
0,5 g salt
45 g plain flour
75 g eggs
powdered sugar for sprinkling

FOR MILK CHOCOLATE GANACHE WITH COINTREAU LIQUEUR:

200 g BAM milk chocolate
90 g sweet cream
7 g liqueur

For the orange glaze:

Instructions:

FOR MILK CHOCOLATE GANACHE WITH COINTREAU LIQUEUR:

For puff pastry:

	Preheat the oven to 170 °C. Bring the water, butter and salt to the boil. Remove from the heat and stir in all the sifted flour at the same time with a spatula or a rolling pin. Mix to a soft dough without lumps, bring to the boil and cook for a good minute over a medium heat, stirring. Transfer the dough to a plastic container and cool.
	Gradually add the beaten eggs to the cooled dough and mix to form a smooth, shiny dough - the dough must be perfectly smooth, not too thick or too runny, but must hold its shape. Stuff the dough into a piping bag fitted with a 13 mm diameter French nozzle. Make sure that there is no air in the dough.
	Pipe 8 eclairs onto the silicone base - the mixture should be evenly spread. Dip a finger in cold water and smooth the tops of the dough, then sprinkle the dough generously with icing sugar. Bake for 30 minutes (do not open the oven in between), then quickly remove the baking tray, prick each eclair with a toothpick and bake for about 10 minutes more. Remove the baked eclairs from the baking tray and cool completely on a wire rack.

FOR FILLING ECLAIRS:

For the orange glaze:

	Melt the orange chocolate with the cocoa butter.
	Pour the glaze into a deep dish or container slightly wider than the length of the eclairs. Dip them, top down, in the chocolate coating and decorate as desired.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Chocolate - orange eclair

Ingredients:

For puff pastry:

FOR MILK CHOCOLATE GANACHE WITH COINTREAU LIQUEUR:

For the orange glaze:

Instructions:

FOR MILK CHOCOLATE GANACHE WITH COINTREAU LIQUEUR:

For puff pastry:

FOR FILLING ECLAIRS:

For the orange glaze:

Premium BAM baking products.

Order ingredients with a 10% discount:

Milk chocolate, 500 g

Milk chocolate, 250 g

Orange chocolate, 250 g

Related products

The Pancake Bundle

Dark chocolate, 250 g

Apron and Baking Glove set

Surprise spread

Become a master pâtissier

Your guide to the perfect chocolate experience.

Latest news and recipes

Juicy muffins with 100% almond spread

Kinder Bueno cake

Pistachio cake with pistachio spread

Chocolate - orange eclair

Ingredients:

For puff pastry:

FOR MILK CHOCOLATE GANACHE WITH COINTREAU LIQUEUR:

For the orange glaze:

Instructions:

FOR MILK CHOCOLATE GANACHE WITH COINTREAU LIQUEUR:

For puff pastry:

FOR FILLING ECLAIRS:

For the orange glaze:

Choose a language