Recipe components

Used Callebaut products

Gebruikte Callebaut-producten

IngredientsPreparation
  • Crema Gold

Choux

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation

Mix and whip

Decorate the eclaire with the chantilly.