Dark chocolate éclair

Rezept

Created by
  • Alexandre Bourdeaux - Konditor und Inhaber von Pastry&Chocadvice Belgien

Éclair dough

Zutaten Zubereitung
  • 157g
    Wasser
  • 157g
    Vollmilch
  • 157g
    Butter
  • 5g
    Salz
  • 3g
    Zucker

Boil together and remove from heat.

  • 173g
    Mehl
  • 346g
    Eier

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.

Chocolate pastry cream

Zutaten Zubereitung
  • 440g
    Streuzucker
  • 440g
    Eigelb

Emulsfiy.

  • 160g
    Speisestärke

Mix in.

  • 2Bohne(n)
    Vanille
  • 2000g
    Vollmilch

Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.

  • 200g
    Butter

Add to the cream.

  • 150g
    Callebaut® Feinste belgische dunkle Schokolade 811

Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.

Decoration

Zutaten Zubereitung
  • 150g
    Callebaut® Feinste belgische dunkle Schokolade 811

Melt

  • 45g
    Butter

Add to the chocolate.

  • 75g
    Puderzucker

Add, mix and glaze the eclairs. Add the decorations while not dry yet.

  • Q.S.
    CHD-PS-19830E0
  • Q.S.
    CLR-19165
  • Q.S.
    MAW-DE-19914E0

Dust the Metalic Powder on the Jura Waves.

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