Gold eclair

ingredients	preparation
200g water 150g milk 150g butter 9g sugar 9g salt	Bring to boil
200g weak flour	Add and cook for a couple of minutes.
300g eggs	In a keanding machine add little by little the eggs.
Pipe the eclaire. Bake at 190°C.

ingredients	preparation
250g milk 1/4pod(s) vanilla	Bring to boil.
50g egg yolks 60g sugar 30g starch	Mix. Add the hot milk. Cook til 82°C. Cool down the custard cream.
400g Crema Gold	Add and mix.
Fill the eclaire with gold cream.

ingredients	preparation
500g cream 50g Callebaut® Caramel Fill (FWF-Z2CARA-X10) 50g FWF-Z6CARA	Mix and whip
Decorate the eclaire with the chantilly.

Recipe