Dark chocolate éclair

Recipe

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Éclair dough

ingredients	preparation
157g water 157g Whole milk 157g butter 5g salt 3g sugar	Boil together and remove from heat.
173g flour 346g eggs	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

ingredients	preparation
440g caster sugar 440g egg yolks	Emulsfiy.
160g starch	Mix in.
2beans(s) Vanilla 2000g Whole milk	Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.
200g butter	Add to the cream.
150g Callebaut® Finest Belgian Dark Chocolate 811	Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.

Decoration

ingredients	preparation
150g Callebaut® Finest Belgian Dark Chocolate 811	Melt
45g butter	Add to the chocolate.
75g icing sugar	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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