The Éclair

Used Cacao Barry products
Fall / Winter

The Éclair

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for approximately 20 éclairs
Used Cacao Barry products
Recipe components

Pâte à choux

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

Boil

  • 180g
    flour

Pour over and thicken with

  • 330g
    whole egg(s)

Add

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

Crunch

IngredientsPreparation
  • 150g
    butter
  • 150g
    flour
  • 150g
    brown sugar

Mix

Roll out between two sheets of parchment paper.

Lactée Supérieure Pastry Cream

IngredientsPreparation
  • 500g
    whole milk

Boil

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

Pour over

Pour over

Mix and let cool.

Assembly

IngredientsPreparation

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.