Dark chocolate éclair

Recipe

Created by
  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium

Éclair dough

Ingredients Preparation
  • 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.

Chocolate pastry cream

Ingredients Preparation
  • 440g
    caster sugar
  • 440g
    egg yolks

Emulsfiy.

  • 160g
    starch

Mix 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
    butter

Add to the cream.

  • 150g
    Callebaut® Finest Belgian Dark Chocolate 811

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

Decoration

Ingredients Preparation
  • 150g
    Callebaut® Finest Belgian Dark Chocolate 811

Melt

  • 45g
    butter

Add to the chocolate.

  • 75g
    icing sugar

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

Dust the Metalic Powder on the Jura Waves.

Get in Touch

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  • Artisans & Chefs
1-312-496-7346

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