Gold eclair
Gebruikte Callebaut-producten
Choux
ingredients | preparation |
---|---|
|
Bring to boil
|
|
Add and cook for a couple of minutes. |
|
In a keanding machine add little by little the eggs. |
Pipe the eclaire. Bake at 190°C. |
Filling
ingredients | preparation |
---|---|
|
Bring to boil. |
|
Mix. Add the hot milk. Cook til 82°C. Cool down the custard cream. |
|
Add and mix. |
Fill the eclaire with gold cream. |
Caramel chantilly
ingredients | preparation |
---|---|
|
Mix and whip |
Decorate the eclaire with the chantilly. |