Dark chocolate éclair

Receita

Created by

Alexandre Bourdeaux - Chef e proprietário da Pastry&Chocadvice, Bélgica

Éclair dough

ingredientes	preparo
157g água 157g Whole milk 157g manteiga 5g sal 3g açúcar	Boil together and remove from heat.
173g farinha 346g ovos	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	preparo
440g açúcar refinado 440g gemas de ovo	Emulsfiy.
160g amido	Mix in.
2feijão(ões) baunilha 2000g Whole milk	Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.
200g manteiga	Add to the cream.
150g O melhor chocolate amargo belga 811 da Callebaut®	Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.

Decoration

ingredientes	preparo
150g O melhor chocolate amargo belga 811 da Callebaut®	Melt
45g manteiga	Add to the chocolate.
75g açúcar em pó	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.

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