Choux pastry

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

The éclair is an absolutely iconic piece of choux pastry that is enjoyed and praised all over the world. But baked to perfection, filled with dark chocolate pastry cream boasting the full-bodied Finest Belgian Chocolate taste and topped with some original handmade chocolate decorations, this classic piece of pastry is bound to make a big impression, even on the most avid connoisseurs of the French dessert menu.

Recipe components

Callebaut® ingredients

Choux pastry

IngredientsPreparation
  • 250ml
    water
  • 100g
    butter

Bring to the boil slowly. Remove the saucepan from the stove.

  • 150g
    bread flour

Add the strong flour - mix well. Return to the stove and continue mixing until the mix becomes smooth and does not stick to the sides of the pan.

  • 200g
    whole egg(s)

Cool slightly. Place in a mixer. Add the eggs one at a time (the amount of eggs depends on the strength of the flour) until the mix drops away from a spoon on a count of 5.

Pipe straight away onto a buttered floured tray, slipmat or demarle flexipan mat. Cook at 215°C for 15 minutes until brown and set.

Chocolate cream patisserie for the centre of eclairs

IngredientsPreparation
  • 250g
    milk
  • 1
    vanilla bean
  • 50g
    sugar

Boil together. 

  • 40g
    egg yolks

Mix the remaining sugar and egg yolks together.

  • 10g
    flour
  • 10g
    cornflour

Stir in the flours. Stir in the milk. Thicken on the stove. Stirring all the time with a whisk to prevent lumps.

Stir in the chocolate and butter. Pour onto a tray, cover immediately with cling film to prevent skinning and condensation.

Chocolate abstract decoration

IngredientsPreparation

Place a plastic acetate sheet onto a board. Place a small amount of tempered chocolate on one end of the sheet. Lay another plastic sheet on top. Using a rolling pin smooth the chocolate between the two sheets. Cut rectangles for the moist chocolate sponge to stand on to serve. Plus leaving some thin chocolate as a sheet to break off abstract pieces for the top decoration of the cake. Allow to set for at least 2 hours before removing the top acetate sheet.