Gold eclair

Used Callebaut products

Choux

ingredients preparation
  • 200g
    water
  • 150g
    milk
  • 150g
    butter
  • 9g
    sugar
  • 9g
    salt

Bring to boil

 

  • 200g
    weak flour

Add and cook for a couple of minutes.

  • 300g
    eggs

In a keanding machine add little by little the eggs.  

Pipe the eclaire. Bake at 190°C. 

Filling

ingredients preparation
  • 250g
    milk
  • 1/4pod(s)
    Vanilla

Bring to boil.  

  • 50g
    egg yolks
  • 60g
    sugar
  • 30g
    starch

Mix. Add the hot milk. Cook til 82°C. Cool down the custard cream. 

  • 400g
    Crema Gold

Add and mix.

Fill the eclaire with gold cream. 

Caramel chantilly

ingredients preparation
  • 500g
    cream
  • 50g
    Callebaut® Caramel Fill (FWF-Z2CARA-X10)
  • 50g
    FWF-Z6CARA

Mix and whip

Decorate the eclaire with the chantilly.