Dark chocolate éclair

Ricetta

Created by
  • Alexandre Bourdeaux - Chef e titolare di Pastry&Chocadvice (Belgio)

Éclair dough

ingredienti preparazione
  • 157g
    acqua
  • 157g
    Whole milk
  • 157g
    burro
  • 5g
    sale
  • 3g
    zucchero

Boil together and remove from heat.

  • 173g
    farina
  • 346g
    uova

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

ingredienti preparazione
  • 440g
    zucchero semolato
  • 440g
    tuorli d'uovo

Emulsfiy.

  • 160g
    amido

Mix in.

  • 2fagioli
    vaniglia
  • 2000g
    Whole milk

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

  • 200g
    burro

Add to the cream.

  • 150g
    Callebaut® finissimo cioccolato fondente belga 811

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

Decoration

ingredienti preparazione
  • 150g
    Callebaut® finissimo cioccolato fondente belga 811

Melt

  • 45g
    burro

Add to the chocolate.

  • 75g
    zucchero a velo

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.