9 May 2020

Golden brown puff pastry, luscious pastry cream, robust chocolate… discover the recipe of one of our emblematic pastries, the chocolate éclair!

For 20 éclairs

CHOUX PASTRY INGREDIENTS
90g water - 90g whole milk - 70g white butter - 2g fine salt - 4g caster sugar - 100g flour T55 - 5 whole eggs

CHOUX PASTRY RECIPE
• Bring the water, milk, butter, salt and sugar to a boil.
• Pour the previously sifted flour in all at once.
• Beat for 2 to 3 minutes over a high flame.
• Add the eggs one by one until you obtain a smooth and creamy mixture.
• Pipe the éclairs with a pastry bag using a tip of 16mm with a length of 16cm.
• Preheat the oven to 220°C – th 7. Bake at 180°C – th 6 for 20 to 25 minutes.
• Halfway through, gently open the oven to let some steam evaporate.

 

CHOCOLATE GANACHE INGREDIENTS
220g whole milk - 200g Équilibré dark chocolate bar 66% - 120g Noir Robuste dark chocolate bar 74%

CHOCOLATE GANACHE RECIPE
• Bring the milk to a boil.
• Pour over the pieces of chopped chocolate. Allow to melt for 2 minutes.
• With a whisk mix in concentric circles to obtain a mooth, shiny mixture.
• Set aside.

PASTRY CREAM INGREDIENTS
780g whole milk - 15g cocoa powder - 80g caster sugar - 40g cornstarch - 80g egg yolks - 540g previously made chocolate ganache

PASTRY CREAM RECIPE
• Beat the egg yolks, sugar and cornstarche until creamy and whitened. Add the cocoa powder.
• Bring the milk to a boil. Pour some on the mixture. Put everything in a saucepan to cook.
• Whisk vigorously until the cream thickens. Bring to a boil for 1 minute.
• Add the chocolate ganache. Mix.
• Refrigerate.

CHOCOLATE ICING INGREDIENTS
100g whole milk - 30g glucose syrup - 130g Équilibré dark chocolate bar 66% - 190g dark chocolate icing paste

CHOCOLATE ICING RECIPE
• Bring the milk and glucose syrup to a boil.
• Pour over the chopped chocolate and the icing paste.
• Mix at 45°C until it is smooth and shiny.

Tip from our Chef:
To know if you mixture is at 45°C, put a dab of icing on your lip: you should have a sensation of warmth.

 

ASSEMBLY
• Pierce three wholes on the top of the choux pastry.
• Fill with 70 to 75g using a pastry bag tip of 0.6mm. Glaze the top of the éclair.
• Enjoy!

Tip from our Chef :
If you do not have a pastry bag, cut the éclair in two lengthwise and fill with a spoon.