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.

5.7 oz

Water
5.7 oz

Pasteurized whole milk
5.1 oz

Butter 82% fat
6.3 oz

Pastry flour
0.2 oz

Salt
0.5 oz

Regular sugar
14.1 oz

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.

4.4 oz

Brown sugar
7.8 oz

Butter 82% fat
4.4 oz

Regular sugar
8.8 oz

Pastry flour
0.1 oz

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.

0.8 oz

Gelatine mass
4.2 oz

35% fat cream
1.4 oz

Pasteurized whole milk
1.0 oz

Glucose syrup de 40
10.0 oz

35% fat cream
6.0 oz

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.

8.7 oz

Regular sugar
8.7 oz

35% fat cream
1.9 oz

Glucose syrup de 60
4.6 oz

Butter 82% fat
0.1 oz

Vanilla pod
0.2 oz

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

3.5 oz

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.