Éclair dough

Ingrédients: Éclair dough

  • 157 g
    eau
  • 157 g
    Lait entier
  • 157 g
    beurre
  • 5 g
    sel
  • 3 g
    sucre

Préparation: Éclair dough

Boil together and remove from heat.

Ingrédients: Éclair dough

  • 173 g
    farine
  • 346 g
    œufs

Préparation: Éclair dough

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

Ingrédients: Chocolate pastry cream

  • 440 g
    sucre en poudre
  • 440 g
    jaunes d'oeufs

Préparation: Chocolate pastry cream

Emulsfiy.

Ingrédients: Chocolate pastry cream

  • 160 g
    amidon

Préparation: Chocolate pastry cream

Mix in.

Ingrédients: Chocolate pastry cream

  • 2 haricots
    vanille
  • 2000 g
    Lait entier

Préparation: Chocolate pastry cream

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

Ingrédients: Chocolate pastry cream

  • 200 g
    beurre

Préparation: Chocolate pastry cream

Add to the cream.

Ingrédients: Chocolate pastry cream

  • 150 g
    Callebaut® Finest Chocolat noir belge 811

Préparation: Chocolate pastry cream

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

Decoration

Ingrédients: Decoration

  • 150 g
    Callebaut® Finest Chocolat noir belge 811

Préparation: Decoration

Melt

Ingrédients: Decoration

  • 45 g
    beurre

Préparation: Decoration

Add to the chocolate.

Ingrédients: Decoration

  • 75 g
    sucre glace

Préparation: Decoration

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

Ingrédients: Decoration

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

Préparation: Decoration

Dust the Metalic Powder on the Jura Waves.

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