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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
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50 gMilk full fat
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50 gWater
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3 gSugar
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45 gButter
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50 gFlour
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90 gWhole egg
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25 gMilk full fat
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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
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145 gFlour #1
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400 gDry Butter
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200 gFlour #2
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150 gWater at 4°C
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100 gSoften Butter
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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
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475 gHazelnuts
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50 gcoffee beans
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505 gSugar
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125 gwater
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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
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313 gmilk
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79 gCream 35% fat
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94 gEgg yolk
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39 gsugar
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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.
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