![Intense Chocolate Eclair](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/0387c4883171cef66127c680843b7799.jpg?itok=YsTk4XDa)
-
Good to go
Explore intense taste of milk & dark chocolate combined with Extra brute cocoa for more flavor. Creamiest filling wrapped up in a crispy eclair-speacheles!Explore intense taste of milk & dark chocolate combined with Extra brute cocoa for more flavor. Creamiest filling wrapped up in a crispy eclair-speacheles!Explore intense taste of milk & dark chocolate combined with Extra brute cocoa for more flavor. Creamiest filling wrappe...
- Shelf life:
- 3 days
- Conservation:
- +4°C
Containing: 4 Components
Cocoa Pate a choux
Ingredients: Cocoa Pate a choux
-
50 gMilk full fat
-
50 gWater
-
3 gSugar
-
45 gButter
-
50 gFlour
-
90 gWhole egg
-
25 gMilk full fat
-
1 gSalt
Preparation: Cocoa Pate a choux
- Bring milk, water, sugar, salt & butter to boil.
- Add the flour mixed with the cocoa powder (previously sifted).
- When the mix is around 65-70°C, add the whole eggs step by step.
- Add warmed milk little by little until you obtain the desired texture.
- With a plain nozzle of 10mm diameter, pipe the eclair of 17 cm into a silpain.
- Bake in the oven at 175°C for 30 to 35 minutes.
Cocoa Puff Pastry
Ingredients: Cocoa Puff Pastry
-
145 gFlour #1
-
400 gDry Butter
-
200 gFlour #2
-
150 gWater at 4°C
-
100 gSoften Butter
-
12 gsalt
Preparation: Cocoa Puff Pastry
- Mix the Flour #1 with the dry butter.
- Spread it in a rectangle shape of 20x20cm.
- Place it in the fridge for 1 hour.
- Mix the flour #2 with the cocoa powder, salt and water.
- Add the softened butter.
- Give it a rest in the fridge for 1 hour.
- Spread it in a rectangle shape of 25x21cm.
- Add the butter and give 2 single tours and 2 double tours, with a rest in the fridge for 30 minutes between each tour.
Hazelnut coffee praline
Ingredients: Hazelnut coffee praline
-
475 gHazelnuts
-
50 gcoffee beans
-
505 gSugar
-
125 gwater
-
4 gvanilla powder
Preparation: Hazelnut coffee praline
- Roast hazelnuts with coffee beans at 160°C for 10 minutes.
- Make caramel at 190°C with sugar and water.
- Add the caramel on top of the roasted nuts with the vanilla.
- Let it cool down and blend.
Coffee and Dark chocolate cremeux
Ingredients: Coffee and Dark chocolate cremeux
-
313 gmilk
-
79 gCream 35% fat
-
94 gEgg yolk
-
39 gsugar
-
5 gInstand Coffee
Preparation: Coffee and Dark chocolate cremeux
1. Make Custard Sauce with milk, cream, egg yolks and sugar.
2. Pour over the chocolate and cocoa butter and mix it well using a hand blender.
3. Add instant coffee.
4. Let it cool down at 4°C.
![](/themes/custom/cacom/assets/img/content/banners/banner-background-2.jpg)
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments