The Éclair
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/274a41bae6e40319dbfab9ecce23c0bc.jpg?itok=7gTe47jq)
Pâte à choux
ingredients | preparation |
---|---|
|
Boil |
|
Pour over and thicken with |
|
Add |
Bake at 270°C with the oven turned off, then at 165°C with the oven turned on. |
Crunch
ingredients | preparation |
---|---|
|
Mix |
Roll out between two sheets of parchment paper. |
Alunga™ Pastry Cream
ingredients | preparation |
---|---|
|
Boil |
|
Pour over |
|
Pour over |
Mix and let cool. |
Lactée Supérieure Pastry Cream
ingredients | preparation |
---|---|
|
Boil |
|
Pour over |
|
Pour over |
Mix and let cool. |
Assembly
ingredients | preparation |
---|---|
|
Pipe several drops of Lactée Supérieure 38.2% milk chocolate couverture coloured fondant on each chou. |