Dark chocolate éclair

Receta

Created by
  • Alexandre Bourdeaux - Chef y propietario de Pastry&Chocadvice, Bélgica

Éclair dough

ingredientes preparación
  • 157g
    agua
  • 157g
    Leche entera
  • 157g
    mantequilla
  • 5g
    sal
  • 3g
    azúcar

Boil together and remove from heat.

  • 173g
    harina
  • 346g
    huevos

Add bit by bit to previous mixture. Mix in stand mixer at medium speed.

Fill smooth-nozzled piping bag with choux batter. Pipe your eclairs. Bake for 15-18 minutes at 180°C.
Dry the eclairs at 170°C for 10 minutes.

Chocolate pastry cream

ingredientes preparación
  • 440g
    azúcar en polvo
  • 440g
    yemas de huevo

Emulsfiy.

  • 160g
    almidón

Mix in.

  • 2judía(s)
    vainilla
  • 2000g
    Leche entera

Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.

  • 200g
    mantequilla

Add to the cream.

  • 150g
    Callebaut® El mejor chocolate amargo belga 811

Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.

Decoration

ingredientes preparación
  • 150g
    Callebaut® El mejor chocolate amargo belga 811

Melt

  • 45g
    mantequilla

Add to the chocolate.

  • 75g
    azúcar glas

Add, mix and glaze the eclairs. Add the decorations while not dry yet.

  • Q.S.
    CHD-PS-19830E0
  • Q.S.
    CLR-19165
  • Q.S.
    MAW-DE-19914E0

Dust the Metalic Powder on the Jura Waves.