Dark chocolate éclair

Ricetta

Created by

Alexandre Bourdeaux - Chef e titolare di Pastry&Chocadvice (Belgio)

Éclair dough

ingredienti	preparazione
157g acqua 157g Whole milk 157g burro 5g sale 3g zucchero	Boil together and remove from heat.
173g farina 346g uova	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

ingredienti	preparazione
440g zucchero semolato 440g tuorli d'uovo	Emulsfiy.
160g amido	Mix in.
2fagioli vaniglia 2000g Whole milk	Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.
200g burro	Add to the cream.
150g Callebaut® finissimo cioccolato fondente belga 811	Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.

Decoration

ingredienti	preparazione
150g Callebaut® finissimo cioccolato fondente belga 811	Melt
45g burro	Add to the chocolate.
75g zucchero a velo	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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