Éclair

Largely influenced by the magnificence of the Royal courts of history, pastry making has to be the most noble of all specialties of French cuisine. And if one had to name the most prestigious of all patisseries, it would have to be the one that has long been French people’s favourite dessert … the éclair. Eclairs represent the quintessence of savoir-faire a la francaise: a brilliant blending of dazzling elegance and sobriety in shape; perfect texture of golden, heavenly-scented choux-pastry; sublime art of glossy icing and divine balance of cream. The resultant flavour is a resplendent delight.

Éclair

CACAO BARRY LACTÉE SUPÉRIEURE 38.2% MILK CHOCOLATE COUVERTURE

Recipe for approximately 20 items

CHOUX PASTRY

Boil
160 g Whole milk - 160 g Water - 15 g Caster sugar - 5 g Salt - 150 g Fresh butter

Pour over and thicken with
180 g Flour

Add 330 g Eggs

Heat the oven to 270°C then immediately turn down to 165°C and cook.

CRUNCH

Mix
150 g Fresh butter - 150 g Flour - 150 g Brown sugar
Roll out between two sheets of parchment paper. Chop.

LACTÉE SUPÉRIEURE PASTRY CREAM

Make a pastry cream
500 g Whole milk - 20 g Caster sugar - 45 g Custard powder - 50 g Egg yolks

Pour over
215 g Milk chocolate couverture Lactée Supérieure 38,2%

Mix, cool and fill the eclairs.

ASSEMBLY

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