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.

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