Dark chocolate éclair

Receta

Created by

Alexandre Bourdeaux - Chef y propietario de Pastry&Chocadvice, Bélgica

Éclair dough

ingredientes	preparación
157g agua 157g Leche entera 157g mantequilla 5g sal 3g azúcar	Boil together and remove from heat.
173g harina 346g huevos	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	preparación
440g azúcar en polvo 440g yemas de huevo	Emulsfiy.
160g almidón	Mix in.
2judía(s) vainilla 2000g Leche entera	Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.
200g mantequilla	Add to the cream.
150g Callebaut® El mejor chocolate amargo belga 811	Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.

Decoration

ingredientes	preparación
150g Callebaut® El mejor chocolate amargo belga 811	Melt
45g mantequilla	Add to the chocolate.
75g azúcar glas	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.

Discover more recipes