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 811 and a handful of dark chocolate ChocRocks™, this petite duchesse is now a paragon of distinguished grandeur.
- Nivo:
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Srednje tezine
Choux pastry
Sastojci: Choux pastry
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157 gwater
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157 gWhole milk
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157 gfresh butter
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5 gsalt
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3 gcaster sugar
Priprema: Choux pastry
Boil together and remove from heat.
Sastojci: Choux pastry
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173 gpastry flour
Priprema: Choux pastry
Add while stirring to obtain dough. Dry for 2 minutes on the heat and then mix in stand mixer (flat beater).
Sastojci: Choux pastry
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346 gwhole egg(s)
Priprema: Choux pastry
Progressively add to stand mixer, and mix until smooth and glossy.
Sastojci: Choux pastry
Priprema: 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
Sastojci: Salted caramel crémeux
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299 gcaster sugar
Priprema: Salted caramel crémeux
Caramelise.
Sastojci: Salted caramel crémeux
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239 gglucose syrup DE 40
Priprema: Salted caramel crémeux
Add.
Sastojci: Salted caramel crémeux
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359 g35% cream
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179 gsweetened concentrated milk
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3 gVanilla
Priprema: Salted caramel crémeux
Mix together and reduce previous mixture with it. Weigh and add water until you obtain 900 g.
Sastojci: Salted caramel crémeux
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478 gfresh butter
Priprema: Salted caramel crémeux
Pour previous mixture onto butter and mix.
Sastojci: Salted caramel crémeux
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3 gsalt
Priprema: Salted caramel crémeux
Add.
Sao Thomé Custard
Sastojci: Sao Thomé Custard
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123 gcaster sugar
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178 gegg yolks
Priprema: Sao Thomé Custard
Emulsify.
Sastojci: Sao Thomé Custard
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33 gstarch
Priprema: Sao Thomé Custard
Mix in.
Sastojci: Sao Thomé Custard
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909 gWhole milk
Priprema: Sao Thomé Custard
Bring to a boil and temper egg yolk mixture with it. Bring the whole to a boil again.
Sastojci: Sao Thomé Custard
Priprema: Sao Thomé Custard
Pour boiling mixture onto chocolate and emulsify.
Leave to cool to 40°C.
Sastojci: Sao Thomé Custard
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76 gfresh butter
Priprema: Sao Thomé Custard
Add and leave to rest in refrigerator overnight.
Finishing and presentation
Sastojci: Finishing and presentation
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Q.S.CHD-GL-47X11
Priprema: 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.
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