Eclats d’éclair


This application is made using 5 recipes

  1. Choux Paste
  2. Almond Crumble
  3. Ecuador Crémeux
  4. Ecuador Biscuit
  5. Chocolate Custard cream

1. Choux Paste 

Butter 100 g
Water 100 g
Whole milk 100 g
Flour 150 g
Egg ± 275 g


Boil the water with the milk and the butter. Take off the heat and add the flour. Stir dry. Add bit by bit the eggs. Pipe small choux on a silpat.

2. Almond Crumble

Flour 100 g
PatisFrance Amandes Blanchies Poudre 100 g
Icing sugar 100 g
Butter 100 g


Mix all the ingredients with the flat beater. When the dough is homogeneous, take it out and wrap it in cling film. Let it rest in the fridge for 15 min. Roll it out in 2 mm thickness. Cut it out in small circles adapted to the size of the choux and put them on top of the choux before baking. Bake at 160 °C ± 25-30min (depending on the size of the choux) with the dampers open.

3. Ecuador Crémeux

Fresh Cream 35 % 250 g
Puratos Chantypak 250 g
Whole milk 500 g
Egg yolk 200 g
Granulated Sugar 100 g
Belcolade Origins Ecuador 71 350 g


Boil the milk, fresh cream and Puratos Chantypak. Pour onto the egg yolks and sugar. Heat up again until 82,5 °C. Pour through a sieve onto the Belcolade Origins Ecuador 71 and mix until it is homogeneous. Let it set in the fridge.

4. Ecuador Biscuit

Egg White 460 g
Granulated Sugar 128 g
Belcolade Origins Ecuador 71 400 g
Butter 160 g
Egg yolk 160 g
Flour 60 g


Whip the egg whites with the sugar. Melt the Belcolade Origins Ecuador 71 and the butter. Add the egg yolks to the chocolate and butter and mix. Incorporate the whipped egg whites and sieve the flour on top and mix by using a spatula. Spread out on a baking tray and bake 12 min. at 180 °C.

5. Chocolate Custard Cream

Whole Milk 250 g
Puratos Cremyvit Classic 95 g
Belcolade Blanc Intense, X516/J or G 30 g


Whip the milk with the Puratos Cremyvit Classic for 5 min. Melt the Belcolade Blanc Intense in the microwave and add to the custard cream. Pipe the filling in the choux.

Final assembly

Additional Ingredient
Belcolade Noir Selection, C501/J

Cut the Ecuador Biscuit in rectangles. Pipe the Ecuador Crémeux on top. Place 3 little filled choux on the crémeux.
Decorate with chocolate decorations of Belcolade Noir Selection.