Choux are a classic in the pastry counter, across all seasons. Now with small choux, the filling has to be really right. Great taste, right texture and sufficient contrast to be a winner. With 823 in the whipped ganache, you get that warm milk chocolate taste: smooth cocoa, caramel notes and creamy sweetness. Together with salted caramel and craquelin, it gives the choux a generous taste without losing lightness.

Level:: Medium
Makes:: 40-50 choux
Shelf life:: 1 day
Conservation:: The choux batter (raw) can be frozen raw and baked on a daily basis. They can be frozen already baked (2 minutes in the oven after freezer). The whipped ganache can be prepared in advance and kept in the fridge at 4°C (you can whip the needed quantity on a daily basis). The caramel filling is stable and kept in the fridge at 4°C.

162 g

Water
162 g

Pasteurized whole milk
144 g

Butter 82% fat
180 g

Pastry flour
6 g

Salt
15 g

Regular sugar
400 g

Whole eggs

Boil water, milk, butter, salt and sugar.
Add the flour then dry the choux pastry for 1 minute.
Transfer the panade to a mixer with a paddle attachment and mix until the dough reaches 45 degrees.
Starts adding the tempered whole eggs slowly and finish by adding the milk too if necessary.
Pipe the choux onto a baking tray then place the sable on top and bake at 190ºC for 10 minutes then reduce the temp to 165ºC to dry the choux.
Cool down or freeze.
Note: Sprinkle the éclairs with a mixture of Mycryo and icing sugar.

125 g

Brown sugar
220 g

Butter 82% fat
125 g

Regular sugar
250 g

Pastry flour
2 g

Salt

In a mixer with the paddle attachment, mix together the butter and sugars.
Add the flour and salt and mix until obtaining a dough.
Cool down and roll out to 2mm thick.
Cut to size and cover the choux.

22 g

Gelatine mass
120 g

35% fat cream
39 g

Pasteurized whole milk
27 g

Glucose syrup de 40
284 g

35% fat cream
169 g

Callebaut Milk Chocolate - 823 - 5kg Block

Bring the cream (1), milk, and glucose syrup to 80°c and pour over the chocolate.
Give an emulsion and add the melted gelatin mass.
Add the cold cream (2) and give a stable emulsion.
Cool down in the fridge overnight.
Place the ganache in a mixer and whisk until the desired texture is reached.

248 g

Regular sugar
248 g

35% fat cream
55 g

Glucose syrup de 60
131 g

Butter 82% fat
2 g

Vanilla pod
6 g

Salt

Boil the cream with glucose, vanilla scraped, butter and salt.
Cook the sugar and make a dry caramel.
Deglaze with the cream and cook at 109°c.
Note: This caramel is used for cara-snacks or other types of snacking. Texture semi hard

100 g

Callebaut Callebaut Selection - Dark Chocolate Crispearls - 800g

Make a whole on the bottom of the choux.
Fill up first with the whipped ganache and after with salted caramel filling.
Pipe a rosette of whipped ganache on top, then create a small cavity in the centre with a Parisienne scoop.
Fill with the salted caramel filling and decorate with Callebaut Dark Chocolate Crispearls.