Salted caramel chocolate éclair

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

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.

Recipe components

Callebaut® ingredients

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.
    Mycryo®

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
  • Q.S.
    Crema 811
  • Q.S.
    ChocRocks™ Dark

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.