Intense Chocolate Eclair
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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!
Shelf life:
3 days
Conservation:
+4°C
Containing: 4 Components
Demonstration video<span>Intense Chocolate Eclair</span>

Cocoa Pate a choux

Ingredients: Cocoa Pate a choux

Preparation: Cocoa Pate a choux

  1. Bring milk, water, sugar, salt & butter to boil.
  2. Add the flour mixed with the cocoa powder (previously sifted).
  3. When the mix is around 65-70°C, add the whole eggs step by step.
  4. Add warmed milk little by little until you obtain the desired texture.
  5. With a plain nozzle of 10mm diameter, pipe the eclair of 17 cm into a silpain.
  6. Bake in the oven at 175°C for 30 to 35 minutes.

 

Cocoa Puff Pastry

Ingredients: Cocoa Puff Pastry

Preparation: Cocoa Puff Pastry

  1. Mix the Flour #1 with the dry butter.
  2. Spread it in a rectangle shape of 20x20cm.
  3. Place it in the fridge for 1 hour.
  4. Mix the flour #2 with the cocoa powder, salt and water.
  5. Add the softened butter.
  6. Give it a rest in the fridge for 1 hour.
  7. Spread it in a rectangle shape of 25x21cm.
  8. 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 g
    Hazelnuts
  • 50 g
    coffee beans
  • 505 g
    Sugar
  • 125 g
    water
  • 4 g
    vanilla powder

Preparation: Hazelnut coffee praline

  1. Roast hazelnuts with coffee beans at 160°C for 10 minutes.
  2. Make caramel at 190°C with sugar and water.
  3. Add the caramel on top of the roasted nuts with the vanilla.
     
  4. Let it cool down and blend.

Coffee and Dark chocolate cremeux

Ingredients: Coffee and Dark chocolate cremeux

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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