The Éclair

Created by

  • Martin DiezDirector, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
  1. Pâte à choux
  2. Crunch
  3. Alunga™ Pastry Cream
  4. Lactée Supérieure Pastry Cream
  5. Assembly

Recipe components

Pâte à choux

Preparation

Boil

Ingredients
  • 160g
    whole milk
  • 160g
    water
  • 15g
    sugar
  • 5g
    salt
  • 150g
    butter
Preparation

Pour over and thicken with

Ingredients
  • 180g
    flour
Preparation

Add

Ingredients
  • 330g
    whole egg(s)

Bake at 270°C with the oven turned off, then at 165°C with the oven turned on.

Crunch

Preparation

Mix

Ingredients
  • 150g
    butter
  • 150g
    flour
  • 150g
    brown sugar

Roll out between two sheets of parchment paper.

Alunga™ Pastry Cream

Preparation

Boil

Ingredients
  • 500g
    whole milk
Preparation

Pour over

Ingredients
  • 20g
    sugar
  • 45g
    custard powder
  • 50g
    egg yolks
Preparation

Pour over

Ingredients

Mix and let cool.

Lactée Supérieure Pastry Cream

Preparation

Boil

Ingredients
  • 500g
    whole milk
Preparation

Pour over

Ingredients
  • 20g
    sugar
  • 45g
    custard powder
  • 50g
    egg yolks
Preparation

Pour over

Ingredients

Mix and let cool.

Assembly

PreparationIngredients
Preparation

Pipe several drops of Lactée Supérieure 38.2% milk chocolate couverture coloured fondant on each chou.
Cut out several very thin 3 cm diameter disks from the Lactée Supérieure 38.2% milk chocolate couverture.

Ingredients