Dark Chocolate Éclair

Dark Chocolate Éclair

COMPONENTS:
1. Éclair dough
2. Chocolate pastry cream
3. Decoration

 

IngredientsPreparation
157g water
157g whole milk
157g butter
5g salt
3g sugar
Boil together and remove from heat.
173g flour
346g eggs
Add bit by bit to previous mixture. Mix in stand mixer at medium speed.
Fill smooth-nozzled piping bag with choux batter. Pipe your eclairs. Bake for 15-18 minutes at 180°C.
Dry the eclairs at 170°C for 10 minutes.
IngredientsPreparation
440g caster sugar
440g egg yolks
Emulsfiy.
160g starchMix in.
2bean(s) vanilla
2000g whole milk
Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.
200g butterAdd to the cream.
150g Callebaut® Finest Belgian Dark Chocolate 811Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.
IngredientsPreparation
150g Callebaut® Finest Belgian Dark Chocolate 811Melt
45g butterAdd to the chocolate.
75g icing sugarAdd, mix and glaze the eclairs. Add the decorations while not dry yet.
Q.S.
Dark Chocolate Jura Waves
Q.S.
Creative Gold Metallic Powder
Q.S.
Almond and sugar crunch gold
Dust the Metalic Powder on the Jura Waves.

 

Products from our line : 

Callebaut 811NV