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 CHM-Q41ALUN	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 CHM-O38LSUP	Pour over
Mix and let cool.

Assembly

ingredients	preparation
CHM-O38LSUP	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.