Salted caramel chocolate éclair
Callebaut chef Alexandre Bourdeaux is a master in giving a modern twist to classic French pastry. For this recipe he took the éclair and transformed the iconic piece of choux pastry into a delightfully intense taste sensation. Baked to perfection, filled with a luscious duo of intense dark chocolate custard and salted caramel crémeux, and finished off with a layer of ready-to-use Creme dell'Artigiano Fondente and a handful of dark chocolate ChocRocks™, this petite duchesse is now a paragon of distinguished grandeur.
- Level:
-
Medium
Choux pastry
Ingredients: Choux pastry
-
157 gwater
-
157 gWhole milk
-
157 gfresh butter
-
5 gsalt
-
3 gcaster sugar
Preparation: Choux pastry
Boil together and remove from heat.
Ingredients: Choux pastry
-
173 gpastry flour
Preparation: Choux pastry
Add while stirring to obtain dough. Dry for 2 minutes on the heat and then mix in stand mixer (flat beater).
Ingredients: Choux pastry
-
346 gwhole egg(s)
Preparation: Choux pastry
Progressively add to stand mixer, and mix until smooth and glossy.
Ingredients: Choux pastry
-
Q.S.NCB-HD706
Preparation: Choux pastry
Pour onto baking tray covered with Silpat or baking sheet. Sprinkle éclairs with pure cocoa butter Callebaut® Mycryo® NCB-HD706. Bake at 180°C for 25 minutes. Then dry at 170°C for 10 minutes.
Salted caramel crémeux
Ingredients: Salted caramel crémeux
-
299 gcaster sugar
Preparation: Salted caramel crémeux
Caramelise.
Ingredients: Salted caramel crémeux
-
239 gglucose syrup DE 40
Preparation: Salted caramel crémeux
Add.
Ingredients: Salted caramel crémeux
-
359 g35% cream
-
179 gsweetened concentrated milk
-
3 gVanilla
Preparation: Salted caramel crémeux
Mix together and reduce previous mixture with it. Weigh and add water until you obtain 900 g.
Ingredients: Salted caramel crémeux
-
478 gfresh butter
Preparation: Salted caramel crémeux
Pour previous mixture onto butter and mix.
Ingredients: Salted caramel crémeux
-
3 gsalt
Preparation: Salted caramel crémeux
Add.
Sao Thomé Custard
Ingredients: Sao Thomé Custard
-
123 gcaster sugar
-
178 gegg yolks
Preparation: Sao Thomé Custard
Emulsify.
Ingredients: Sao Thomé Custard
-
33 gstarch
Preparation: Sao Thomé Custard
Mix in.
Ingredients: Sao Thomé Custard
-
909 gWhole milk
Preparation: Sao Thomé Custard
Bring to a boil and temper egg yolk mixture with it. Bring the whole to a boil again.
Ingredients: Sao Thomé Custard
Preparation: Sao Thomé Custard
Pour boiling mixture onto chocolate and emulsify.
Leave to cool to 40°C.
Ingredients: Sao Thomé Custard
-
76 gfresh butter
Preparation: Sao Thomé Custard
Add and leave to rest in refrigerator overnight.
Finishing and presentation
Ingredients: Finishing and presentation
-
Q.S.FMD-P1336
-
Q.S.CHD-GL-47X11
Preparation: Finishing and presentation
Cut choux pastry in half. Cover bottom half with Sao Thomé custard and pipe salted caramel crémeux on top with a star-nozzled piping bag. Place top half of choux pastry on top and glaze with Creme dell’Artigiano Fondente. Sprinkle with ChocRocks™ immediately.
Comments