Gold eclair
Products
Gebruikte Callebaut-producten
Choux
ingredients | preparation |
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Bring to boil
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Add and cook for a couple of minutes. |
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In a keanding machine add little by little the eggs. |
Pipe the eclaire. Bake at 190°C. |
Filling
ingredients | preparation |
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Bring to boil. |
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Mix. Add the hot milk. Cook til 82°C. Cool down the custard cream. |
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Add and mix. |
Fill the eclaire with gold cream. |
Caramel chantilly
ingredients | preparation |
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Mix and whip |
Decorate the eclaire with the chantilly. |