Teatime and Viennoiseries

Chocolate Eclair

Made with CONFECTION 80% DOMINICAN REPUBLIC

An original recipe by l’École Valrhona
Makes 40 éclairs

3 steps

Recipe Step by Step

Soft confection 80% chocolate glaze

170g Whipping cream

180g CONFECTION 80%

450g Absolu Cristal neutral glaze

Warm the cream then gradually combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion.

Add the Absolu Cristal neutral glaze which you have simmered with 5% of its weight of water. Mix again.

Use at 85/105°F (30/40°C).

Confection 80% crème pâtissière

2100g Whole milk

320g Sugar

260g Eggs

55g Cornstarch

90g Gelcrem Hot

540g CONFECTION 80%

Bring the milk to a boil.

Mix together the sugar and eggs, and add the cornstarch and Gelcrem.

Pour the milk over the mixture, put it back in the pan and cook for 2 minutes until boiling. Pour the hot crème pâtissière into the chocolate. Make an emulsion.

Cool quickly.

Choux pastry

240g Water

240g Whole milk

10g Fine salt

10g Sugar

190g European-style butter

280g Pastry flour

480g Eggs

Bring the water, milk, salt, sugar, and butter to a boil.

Add the flour, then allow the liquid to evaporate.

Remove from the heat and gradually incorporate the eggs.

Pipe the choux pastry into éclairs.

Assembly and finishing

Make the soft glaze and crème pâtissière. Keep refrigerated.

Make the choux pastry and arrange it on a tray lined with perforated silicone mat. To bake in a fan-assisted oven, place the éclairs in the fan-assisted oven at 330°F (165°C) with the door ajar for about 35 minutes.

Fill the éclairs using a piping bag with a small round nozzle.

Melt the chocolate glaze at 82/85°F (28/30°C) and use it to glaze the éclairs’ rounded tops. Keep refrigerated.