The Éclair
- Level:
-
Easy
- Makes:
-
Recipe for approximately 20 éclairs
Pâte à choux
Used products: Pâte à choux
-
160 gwhole milk
-
160 gwater
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15 gsugar
-
5 gsalt
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150 gbutter
Preparation: Pâte à choux
Boil
Used products: Pâte à choux
-
180 gflour
Preparation: Pâte à choux
Pour over and thicken with
Used products: Pâte à choux
-
330 gwhole egg(s)
Preparation: Pâte à choux
Add
Bake at 270°C with the oven turned off, then at 165°C with the oven turned on.
Crunch
Used products: Crunch
-
150 gbutter
-
150 gflour
-
150 gbrown sugar
Preparation: Crunch
Mix
Roll out between two sheets of parchment paper.
Alunga™ Pastry Cream
Used products: Alunga™ Pastry Cream
-
500 gwhole milk
Preparation: Alunga™ Pastry Cream
Boil
Used products: Alunga™ Pastry Cream
-
20 gsugar
-
45 gcustard powder
-
50 gegg yolks
Preparation: Alunga™ Pastry Cream
Pour over
Used products: Alunga™ Pastry Cream
Preparation: Alunga™ Pastry Cream
Pour over
Mix and let cool.
Lactée Supérieure Pastry Cream
Used products: Lactée Supérieure Pastry Cream
-
500 gwhole milk
Preparation: Lactée Supérieure Pastry Cream
Boil
Used products: Lactée Supérieure Pastry Cream
-
20 gsugar
-
45 gcustard powder
-
50 gegg yolks
Preparation: Lactée Supérieure Pastry Cream
Pour over
Used products: Lactée Supérieure Pastry Cream
Preparation: Lactée Supérieure Pastry Cream
Pour over
Mix and let cool.
Assembly
Used products: Assembly
Preparation: 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 disks from the Lactée Supérieure 38.2% milk chocolate couverture.
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