Hazelnut eclair

[Sol Damiani]

Hey there Chef Faizah!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I’ll bring @sussan_scoolinaryteam to this thread so she can help us out with your question.

This is a Community that values your participation a lot. That’s why we created “Masters Game”, the game that could get you a FREE SUBSCRIPTION RENEWAL:

• Win Scoolipoints by sharing a pic of your own dishes in our Community > Cooking Feed section. If it is really cool you can snag a #Scoolistar: you’ll win 100 Scoolipoints and we’ll give you a shoutout on social media!🤩

• 🏆Check out our Challenges and score Scoolipoints! You can win a Challenge Badge and 250 scoolipoints! 🎉💥 We’re running the #BachourChallenge: the goal is to recreate one of Antonio Bachour’s recipes available on our platform and share a photo of your result. Are you up for the challenge? 🍰📸

• You’ll see everything you need to know about how to win Scoolipoints and renew your subscription for FREE here.

Let’s build a community of foodies together.

We hope you have a blast learning with Scoolinary!

[Sussan Estela Olaya]

Hi Faizah!Thanks for your question.

Let me clarify a few points:

The 35 grams of cream mentioned at the beginning of the recipe refers to heavy cream with 35% fat content, used in its liquid form to heat and dissolve the gelatin.

This cream should not be whipped.The 330 grams of whipped cream is also heavy cream (35% fat), but this time it should be semi-whipped or just slightly more than semi-whipped,as the chef explains in the video.

So, it’s not cream cheese or any other dense cream. The texture you’re aiming for is light and airy with some body, but not as firm as traditional whipped cream at stiff peaks.

This gives the final cream a very smooth texture, somewhere between a mousse and a chantilly, thanks to the addition of the praline.

🔸 When you say “fluffy,” that’s exactly it,the chef is aiming for a light, airy texture, not something dense or runny.
🔸 The final cream should be stable but creamy, with some structure, though not as firm as a mousse with gelatin, and not as light as pure chantilly. The praline gives it that richer, slightly denser texture.

I hope this helps you move forward with confidence! Let me know if you have any other questions happy to help.

Warm regards,Sussan.