The Éclair

Recipe

Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Pâte à choux

Ingredients Preparation
  • 160g
    whole milk
  • 160g
    water
  • 15g
    sugar
  • 5g
    salt
  • 150g
    butter

Boil

  • 180g
    flour

Pour over and thicken with

  • 330g
    whole egg(s)

Add

Bake at 270°C with the oven turned off, then at 165°C with the oven turned on.

Crunch

Ingredients Preparation
  • 150g
    butter
  • 150g
    flour
  • 150g
    brown sugar

Mix

Roll out between two sheets of parchment paper.

Alunga™ Pastry Cream

Ingredients Preparation
  • 500g
    whole milk

Boil

  • 20g
    sugar
  • 45g
    custard powder
  • 50g
    egg yolks

Pour over

  • 200g
    Alunga™

Pour over

Mix and let cool.

Lactée Supérieure Pastry Cream

Ingredients Preparation
  • 500g
    whole milk

Boil

  • 20g
    sugar
  • 45g
    custard powder
  • 50g
    egg yolks

Pour over

  • 200g
    Lactée Supérieure

Pour over

Mix and let cool.

Assembly

Ingredients Preparation
  • As needed
    Alunga™
  • As needed
    Lactée Supérieure

Pipe several drops of Lactée Supérieure 38.2% milk chocolate couverture coloured fondant on each chou.
Cut out several very thin 3 cm diameter disks from the Lactée Supérieure 38.2% milk chocolate couverture.

Get in Touch