SUSTAINABLE ÉCLAIR CACAO-TRACE CERTIFIED

Composition

Choux Paste
Chocolate Custard
Coating

Portions: 50

1 Choux Paste

Ingredients

Tegral Clara Ultra 500 g

Water 860 g

Sunflower oil 225 g

Preparation

In a mixing bowl with a paddle attachment mix all ingredients together at highspeed for five minutes
Pipe in between 20-30 grams per choux

2 Chocolate Custard

Ingredients

Water 500 g

Cremyvit 187 g

Belcolade Selection Noir Cacao-Trace 140 g

Preparation

In the mixing bowl with a whisk attachment mix the Cremyvit and water togetherat high speed for five minutes.
Melt the chocolate to 35ºC and pour it into the mixing bowl.
pipe 30 gr per eclairs

3 Coating

Ingredients

Fondant sugar 500 g

Belcolade Selection Noir Cacao-Trace 200 g

Preparation

Melt the chocolate to 40-45°C and add the fondant.
Mix both together and add water to obtain the consistency needed.
use in between 32 to 35°C
Use +/- 20 gr per eclairs

4 Assembling

Ingredients

Preparation

Poke 3 holes in the bottom of the eclairs to pipe in+/- 30 gr the cooled-down chocolate custard.
glaze with the chocolate fondant icing.

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