Salted caramel chocolate éclair
Callebaut chef Alexandre Bourdeaux is a master in giving a modern twist to classic French pastry. For this recipe he took the éclair and transformed the iconic piece of choux pastry into a delightfully intense taste sensation. Baked to perfection, filled with a luscious duo of intense dark chocolate custard and salted caramel crémeux, and finished off with a layer of ready-to-use Creme 811 and a handful of dark chocolate ChocRocks™, this petite duchesse is now a paragon of distinguished grandeur.
Recipe
Choux pastry
| ingredients | preparation |
|---|---|
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Boil together and remove from heat. |
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Add while stirring to obtain dough. Dry for 2 minutes on the heat and then mix in stand mixer (flat beater). |
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Progressively add to stand mixer, and mix until smooth and glossy. |
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Pour onto baking tray covered with Silpat or baking sheet. Sprinkle éclairs with pure cocoa butter Callebaut® Mycryo® NCB-HD706. Bake at 180°C for 25 minutes. Then dry at 170°C for 10 minutes. |
Salted caramel crémeux
| ingredients | preparation |
|---|---|
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Caramelise. |
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Add. |
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Mix together and reduce previous mixture with it. Weigh and add water until you obtain 900 g. |
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Pour previous mixture onto butter and mix. |
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Add. |
Sao Thomé Custard
| ingredients | preparation |
|---|---|
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Emulsify. |
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Mix in. |
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Bring to a boil and temper egg yolk mixture with it. Bring the whole to a boil again. |
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Pour boiling mixture onto chocolate and emulsify. |
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Add and leave to rest in refrigerator overnight. |
Finishing and presentation
| ingredients | preparation |
|---|---|
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Cut choux pastry in half. Cover bottom half with Sao Thomé custard and pipe salted caramel crémeux on top with a star-nozzled piping bag. Place top half of choux pastry on top and glaze with Creme dell’Artigiano Fondente. Sprinkle with ChocRocks™ immediately. |