Gold eclair

level 2

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Recipe components

Used Callebaut products

Gebruikte Callebaut-producten

Choux

Ingredients	Preparation
200g water 150g milk 150g butter 9g sugar 9g salt	Bring to boil
200g weak flour	Add and cook for a couple of minutes.
300g eggs	In a keanding machine add little by little the eggs.
Pipe the eclaire. Bake at 190°C.

Filling

Ingredients	Preparation
250g milk 1pod(s) vanilla	Bring to boil.
50g egg yolks 60g sugar 30g starch	Mix. Add the hot milk. Cook til 82°C. Cool down the custard cream.
400g Crema Gold	Add and mix.
Fill the eclaire with gold cream.

Caramel chantilly

Ingredients	Preparation
500g cream 50g Callebaut® Caramel Fill (FWF-Z2CARA-X10) 50g Callebaut - Caramels - Fillings - Caramel - 5kg Bucket	Mix and whip
Decorate the eclaire with the chantilly.