Gold eclair

Level:
Medium

Used Callebaut products

Choux

Ingredients: Choux

  • 200 g
    water
  • 150 g
    milk
  • 150 g
    butter
  • 9 g
    sugar
  • 9 g
    salt

Preparation: Choux

Bring to boil

 

Ingredients: Choux

  • 200 g
    weak flour

Preparation: Choux

Add and cook for a couple of minutes.

Ingredients: Choux

  • 300 g
    eggs

Preparation: Choux

In a keanding machine add little by little the eggs.  

Pipe the eclaire. Bake at 190°C. 

Filling

Ingredients: Filling

  • 250 g
    milk
  • 1/4 pod(s)
    Vanilla

Preparation: Filling

Bring to boil.  

Ingredients: Filling

  • 50 g
    egg yolks
  • 60 g
    sugar
  • 30 g
    starch

Preparation: Filling

Mix. Add the hot milk. Cook til 82°C. Cool down the custard cream. 

Ingredients: Filling

  • 400 g
    Crema Gold

Preparation: Filling

Add and mix.

Fill the eclaire with gold cream. 

Caramel chantilly

Ingredients: Caramel chantilly

Preparation: Caramel chantilly

Mix and whip

Decorate the eclaire with the chantilly.