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High profit
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No food waste
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Comfort Foods
Get your Chocolate Fix with this Decadant Chocolate eclaire.Get your Chocolate Fix with this Decadant Chocolate eclaire.
- Shelf life:
- 4 days
- Conservation:
- Refrigerate 13-15°C
Containing: 3 Components
Choux
Ingredients: Choux
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125 gmilk
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125 gwater
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100 gbutter
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150 gcake flour
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5 gfine salt
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250 geggs
Preparation: Choux
- In a saucepan bring to the boil the water, milk & butter
- Off the heat, add the flour, salt – mix to a smooth paste allow to cook out until the paste comes away from the sides +- 1 min
- Transfer to a mixing bowl with a paddle attachment & add the eggs until a smooth paste is achieved
- Pipe into shape with medium round nozzle
- Bake without steam
- Bake at a temperature of 170°C until deep brown approximately 20 min
- Care needs to be taken not to remove under baked choux, as this will cause the choux paste to become soggy
NOTE: With convection ovens the first 10 min need to be baked with a cover over the choux paste
Callebaut 811 Pastry Cream
Ingredients: Callebaut 811 Pastry Cream
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530 gmilk
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30 gcorn starch
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30 gcake flour
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60 gCastor Sugar
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100 gEgg yolk
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10 gVanilla Extract
Preparation: Callebaut 811 Pastry Cream
- Combine 30g of Milk, egg yolk, corn starch, flour and sugar until a smooth paste is formed
- Bring the remaining milk and vanilla extract
- Temper hot liquid over the eggs whilst whisking until blended in
- Return to the heat to cook out until thick- low heat for 2-5 minutes
- Add chocolate
- Allow to cool
- Pipe into choux puffs
Callebaut 811 Ganache
Ingredients: Callebaut 811 Ganache
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200 gcream
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20 gglucose syrup
Preparation: Callebaut 811 Ganache
- Bring to the boil the cream and glucose syrup
- Add the chocolate and mix to form a smooth mass
- Cool slightly and use to glaze eclaire
- Garnish with Mona Lisa chocolate shavings and dust in cocoa powder
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