Couoelle photo dessert
Plated desserts

VANILLA ECLAIR

Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE

An original recipe by:
L’École Valrhona

4 steps

MAKES 24 PIECES

Recipe Step by Step

01

VANILLA PASTE CRÉMEUX

860g  Heavy cream 36%
9g  NOROHY Vanifusion Vanilla Paste 
200g  Egg yolks
170g  Sugar 
8.6g  Gelatin powder 220 Bloom
43g  Water for the gelatin

Bring the cream and Vanilla Paste to a boil. In the meantime, mix the egg yolks and sugar without whisking. 
Combine these two mixtures. 
Heat to a temperature of 185°F (84-85°C), strain through muslin and add the rehydrated gelatin.
Store at 40°F (4°C).

02

CHOUX PASTRY

220g  Whole milk
220g  Mineral water
170g  European-style butter 
10g  Sugar 
7g  Salt
240g  All-purpose flour
430g  Eggs

Bring the milk, water, butter, sugar and salt to a boil.
Add the flour and, with the pan still on the heat, use a spatula to help evaporate any liquid off the dough.
Gradually add the eggs using the paddle attachment of a stand mixer.
Bake at 355°F (180°C) for approx. 20 minutes.

03

SOFT OPALYS AND VANILLA PASTE GLAZE

150g  Heavy cream 36%
4g  NOROHY Vanifusion Vanilla Paste
2g  Gelatin powder 220 Bloom
10g  Water for the gelatin
230g  Opalys 33% chocolate
100g  Absolu Cristal Neutral Glaze 

Heat the cream and vanilla paste, add the gelatin and gradually combine it with the melted chocolate using a spatula until an emulsion forms.
Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is complete, add in the Absolu Cristal melted to 160°F (70°C) and mix together using a spatula so that no air bubbles form. Mix with an immersion blender and sieve out any lumps.

04

ADVICE FROM THE CHEF

AN   Opalys 33% chocolate
AN   Vanilla powder 

It is important to make sure the mixture forms an emulsion. When you use it, heat the glaze in the microwave to avoid incorporating any air bubbles, but also to avoid destabilizing the emulsion. If you follow these instructions, the glaze will keep its supple, shiny texture for 48 to 72 hours after being defrosted or used.

Assembly and finishing

Couoelle photo dessert

PREPARATION

Make the vanilla crémeux and store it at 40°F (4°C).
Make the choux pastry dough and use a piping bag with an 18mm plain round nozzle to pipe it into éclairs on a silicone mat. 
Spray them lightly with grapeseed oil, then bake them at 355°F (180°C) for 40 to 50 mins with the damper 
open. If you are using a fan-assisted oven, heat to 480°F (250°C), put the éclairs in, then turn off the oven andkeep the door closed.
As soon as the choux pastry has blown up and started to change color, turn the oven back up to 355°F (180°C).
Allow the choux pastry to slowly cook.

 

DECORATIONS


Cut the guitar paper into 16×30cm sheets and sprinkle them lightly with vanilla powder.
Use a cone to draw on fine 14cm lines of pre-set Opalys couverture at 5cm intervals, then cover them over with another guitar sheet.
Press down gently, then before the couverture sets completely, roll the decoration around a pastry rolling pin.
Leave to set for 12 hours.

 

FINISHING TOUCHES

Make 3 holes in the éclairs, then fill them with lightly whisked vanilla crémeux.
Melt the glaze at approx. 75°F (25°C) in the microwave and ice the éclairs.
Finish off by placing a chocolate decoration on each éclair.