Salted caramel chocolate éclair

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

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.

ChocRocks™ Dark

Recipe instructions

Quantity
g
(Fill in the desired quantity and recalculate)

Choux pastry

IngredientsPreparation
  • 157g
    water
  • 157g
    whole milk
  • 157g
    fresh butter
  • 5g
    salt
  • 3g
    caster sugar

Boil together and remove from heat.
  • 173g
    pastry flour

Add while stirring to obtain dough. Dry for 2 minutes on the heat and then mix in stand mixer (flat beater).
  • 346g
    whole egg(s)

Progressively add to stand mixer, and mix until smooth and glossy.
  • Q.S.
    NCB-HD706

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

IngredientsPreparation
  • 299g
    caster sugar

Caramelise.
  • 239g
    glucose syrup DE 40

Add.
  • 359g
    35% cream
  • 179g
    sweetened concentrated milk
  • 3g
    vanilla

Mix together and reduce previous mixture with it. Weigh and add water until you obtain 900 g.
  • 478g
    fresh butter

Pour previous mixture onto butter and mix.
  • 3g
    salt

Add.

Sao Thomé Custard

IngredientsPreparation
  • 123g
    caster sugar
  • 178g
    egg yolks

Emulsify.
  • 33g
    starch

Mix in.
  • 909g
    whole milk

Bring to a boil and temper egg yolk mixture with it. Bring the whole to a boil again.

Pour boiling mixture onto chocolate and emulsify.
Leave to cool to 40°C.
  • 76g
    fresh butter

Add and leave to rest in refrigerator overnight.

Finishing and presentation

IngredientsPreparation

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.