Callebaut Gold Ice Cream Eclairs

1. Blend the milk, water, egg yolks, salt, gelatin together. Heat to 50*C.
2. Add in the dextrose powder.
3. Heat this mixture, stirring constantly, to 85*C
4. Remain at 85*C for 15 seconds, then remove from the heat
5. Blend in the chocolate.
6. Strain and then chill rapidly to 4*C and store covered, under refrigeration for at least 4 hours to mature, but ideally at least 12 hours
7. Blend well until perfectly smooth
8. Process in ice cream machine
9. Use as needed to fill eclairs

1. Place the water, milk, butter, sugar and the salt into a saucepan and bring to the boil.
2. Once boiling, remove the saucepan from the heat, add the sifted flour and mix until obtaining a smooth preparation. We commonly call this preparation with no eggs, a Panade.
3. Place back on the heat and continue cooking to dry the mixture until a dough forms and pulls away from the sides of the pan.
4. Place into the tabletop mixer and mix for one minute to release the steam.
5. Once all the steam has been released, gradually incorporate the eggs into the preparation while mixing. It is important that the eggs have a temperature of around 30°C (86°F). If the eggs are too cold, they might freeze the preparation. It is possible that the whole quantity of eggs is not needed.
6. This depends on how much eggs are needed to obtain the end result: a preparation that is bouncy and soft and holding soft peaks.
7. Once the right texture has been obtained, transfer the preparation into a piping bag with a star tip and pipe 50 cm (20”) long strips of pâte à choux on a metal tray lined with a silicone mat.
8. Brush coconut oil over the pâte à choux strips so that the pâte à choux remains smooth, even after baking.
9. Place into the freezer until solid enough to be cut.
10. Remove from the freezer and transfer onto parchment paper.
11. Cut the extremities of the dough and then cut strips of 12 cm (4.72”). This step is important to insure perfectly even éclairs.
12. Transfer again onto a silicone mat and let completely defrost.
13. Heat the oven to 250°C (482°F). Once at 250°C (482°F), place the pâte à choux into the oven and let it cook for 18 minutes.
14. Turn the heat to 170°C (338°F) and bake for around 15 minutes until the pâte à choux is golden.
15. Remove from the oven and let the pâte à choux cool down before garnishing the éclairs.

1. Combine the two ingredients together until smooth.
2. Use as desired, swirling the caramel into the ice cream.
3. Garnish with crispearls and peanuts.

Melt everything together and use around 35*C to glaze frozen items.