CHOCOLATE ECLAIR

Complexity level

For 48 parts of 130g

Composition

Pâte À Choux
Cocoa Sablage
Custard Chocolate

Chocolate Eclair

Steps

2 Pâte À Choux

Ingredients

Belcolade Premium Cocoa Powder Cacao-Trace 70 g

Semi skimmed milk 500 g

Butter 200 g

Sugar 10 g

Salt 10 g

Wheat flour all purpose 230 g

Whole eggs 550 g

Preparation

Boil the milk with butter, sugar and salt. Add the sieved flour and Belcolade Premium Cocoa powder Cacao-Trace. Make a dry dough.
Remove from the induction and add the eggs slowly. It’s not necessary to put all the eggs in depending on the dough.
Pipe eclairs on a baking tray with Silpain®.

2 Cocoa Sablage

Ingredients

Belcolade Premium Cocoa Powder Cacao-Trace 50 g

Butter 200 g

Sugar 250 g

Wheat flour all purpose 200 g

Preparation

Make a dough from all the ingredients. Roll out on 2 mm and cut rectangles (size of the eclair).
Put on pre-piped eclairs and bake at 170 °C for around 25-35 min with a closed damper.

3 Custard Chocolate

Ingredients

Belcolade Selection Noir Intense Cacao-Trace 105 g

Whole milk 1000 g

Sugar 175 g

Corn starch 60 g

Whole eggs 150 g

Egg yolk 50 g

Vanille pod 1 g

Whipped cream 513 g

Preparation

Make a custard cream from the milk, sugar, corn starch, eggs and vanilla.
Add Belcolade Selection Noir Intense Cacao-Trace.
Cover the custard with a plastic and put in the fridge (4 °C). When the custard is cold you can incorporate the semi whipped cream.

4 Assembly

Ingredients

Preparation

Decorate with Belcolade Selection Noir Intense Cacao-Trace.

Created by Jeffrey De Weyer

An éclair is a long, thin pastry that is filled with a cream and topped with icing. Its name comes from the French word for lightning.

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