Salted caramel chocolate éclair

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.
Level:
Medium

Choux pastry

Ingredients: Choux pastry

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

Preparation: Choux pastry

Boil together and remove from heat.

Ingredients: Choux pastry

  • 173 g
    pastry flour

Preparation: Choux pastry

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

Ingredients: Choux pastry

  • 346 g
    whole egg(s)

Preparation: Choux pastry

Progressively add to stand mixer, and mix until smooth and glossy.

Ingredients: Choux pastry

  • Q.S.
    NCB-HD706

Preparation: Choux pastry

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

Ingredients: Salted caramel crémeux

  • 299 g
    caster sugar

Preparation: Salted caramel crémeux

Caramelise.

Ingredients: Salted caramel crémeux

  • 239 g
    glucose syrup DE 40

Preparation: Salted caramel crémeux

Add.

Ingredients: Salted caramel crémeux

  • 359 g
    35% cream
  • 179 g
    sweetened concentrated milk
  • 3 g
    Vanilla

Preparation: Salted caramel crémeux

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

Ingredients: Salted caramel crémeux

  • 478 g
    fresh butter

Preparation: Salted caramel crémeux

Pour previous mixture onto butter and mix.

Ingredients: Salted caramel crémeux

  • 3 g
    salt

Preparation: Salted caramel crémeux

Add.

Sao Thomé Custard

Ingredients: Sao Thomé Custard

  • 123 g
    caster sugar
  • 178 g
    egg yolks

Preparation: Sao Thomé Custard

Emulsify.

Ingredients: Sao Thomé Custard

  • 33 g
    starch

Preparation: Sao Thomé Custard

Mix in.

Ingredients: Sao Thomé Custard

  • 909 g
    Whole milk

Preparation: Sao Thomé Custard

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

Ingredients: Sao Thomé Custard

Preparation: Sao Thomé Custard

Pour boiling mixture onto chocolate and emulsify.
Leave to cool to 40°C.

Ingredients: Sao Thomé Custard

  • 76 g
    fresh butter

Preparation: Sao Thomé Custard

Add and leave to rest in refrigerator overnight.

Finishing and presentation

Ingredients: Finishing and presentation

  • Q.S.
    FMD-P1336
  • Q.S.
    CHD-GL-47X11

Preparation: Finishing and presentation

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.