Dark chocolate éclair

配方

Created by
  • Alexandre Bourdeaux - Pastry&Chocadvice Belgium的大厨兼所有人

Éclair dough

配料 配料
  • 157g
  • 157g
    Whole milk
  • 157g
    黄油
  • 5g
  • 3g

Boil together and remove from heat.

  • 173g
    面粉
  • 346g
    鸡蛋

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

配料 配料
  • 440g
    砂糖
  • 440g
    蛋黄

Emulsfiy.

  • 160g
    淀粉

Mix in.

  • 2豆子
    香草
  • 2000g
    Whole milk

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

  • 200g
    黄油

Add to the cream.

  • 150g
    Callebaut® 优质比利时黑巧克力 811

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

Decoration

配料 配料
  • 150g
    Callebaut® 优质比利时黑巧克力 811

Melt

  • 45g
    黄油

Add to the chocolate.

  • 75g
    糖霜

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

  • 数量
    CHD-PS-19830E0
  • 数量
    CLR-19165
  • 数量
    MAW-DE-19914E0

Dust the Metalic Powder on the Jura Waves.