Gold eclair
- Level:
-
Medium
Gebruikte Callebaut-producten
Choux
Ingredients: Choux
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200 gwater
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150 gmilk
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150 gbutter
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9 gsugar
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9 gsalt
Preparation: Choux
Bring to boil
Ingredients: Choux
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200 gweak flour
Preparation: Choux
Add and cook for a couple of minutes.
Ingredients: Choux
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300 geggs
Preparation: Choux
In a keanding machine add little by little the eggs.
Pipe the eclaire. Bake at 190°C.
Filling
Ingredients: Filling
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250 gmilk
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1/4 pod(s)Vanilla
Preparation: Filling
Bring to boil.
Ingredients: Filling
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50 gegg yolks
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60 gsugar
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30 gstarch
Preparation: Filling
Mix. Add the hot milk. Cook til 82°C. Cool down the custard cream.
Ingredients: Filling
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400 gCrema Gold
Preparation: Filling
Add and mix.
Fill the eclaire with gold cream.
Caramel chantilly
Ingredients: Caramel chantilly
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500 gcream
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50 gCallebaut® Caramel Fill (FWF-Z2CARA-X10)
Preparation: Caramel chantilly
Mix and whip
Decorate the eclaire with the chantilly.
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