Search

Show all results
  1. Belcolade
  2. Recipes
  3. Éclair So'Choc
Sustainable cocoa
Expression

ÉCLAIR SO'CHOC 

Complexity level  

For 40 éclairs

Composition

  • Almond and Hazelnut Crumble
  • Pate À Choux
  • Crèmeux So'Choc
  • So'Choc Fondant
  1. Belcolade
  2. Recipes
  3. Éclair So'Choc
1 Almond and Hazelnut Crumble
Ingredients
  • Cold butter 180 g
  • Hazelnut powder 100 g
  • Almond powder 100 g
  • Caster sugar 200 g
  • Flour 240 g
  • Salt 6 g
Preparation
  • Mix all the ingredients in a mixer using a sheet of paper until completely smooth.
  • Roll out the dough into 2 mm rounds and chill.
  • Once the dough has cooled, cut into rectangles the same size as the éclairs, and chill until ready to use on the choux pastry.
2 Pâte à Choux
Ingredients
  • Whole milk 250 g
  • Water 250 g
  • Butter 200 g
  • Salt 10 g
  • Caster sugar 10 g
  • Flour 300 g
  • Whole eggs 450 g
Preparation
  • Mix the whole milk, water, butter, salt and sugar and bring to a boil.
  • Remove from the heat, add the flour and allow to dry for a few minutes.
  • Put the mixture in a mixer and add the eggs a little at a time
  • Arrange the éclairs on Silpain sheets and top with the crumble crumbs
  • Bake in a fan-assisted oven at 180°C for approx. 30 min.
3 Crémeux So'Choc
Ingredients
  • Whole milk 1600 g
  • Vanilla pod 2 pc
  • Egg yolk 320 g
  • Caster sugar 200 g
  • Glucose 200 g
Preparation
  • Heat the milk with the vanilla and glucose until it boils.
  • Mix the egg yolks with the caster sugar and stir into the boiling whole milk.
  • Poach at 85°C and pour through a chinois over the So’Choc chocolate
  • Blend with a hand blender, cover with cling film and set aside at 4°C for at least 12 hours before use.
4 So'Choc Fondant
Ingredients
  • White fondant 500 g
  • Glucose 50 g
  • Water (according to aspect) 10 g
Preparation
  • Heat the fondant with the glucose to 38°C.
  • Add chocolate and water according to desired viscosity and adjust temperature to 38°C.
  • Use the fondant directly to glaze the éclairs.

Created by Stéphane Leroux

The Belcolade Expression So’Choc chocolate offers an unmatched taste journey, helping you to create the most unique tastes in all your chocolate applications even the most classic ones.

Get in touch

More details about this recipe or our related services?

Contact us
Belcolade

© BELCOLADE 2026

BELCOLADE IS A BRAND OF Belcolade