recipe
Chocolate éclair
Frédéric Hawecker
Recipe in 2 steps
Pâte à choux
1| Milk | 250 g | 17.0 % |
| Water | 250 g | 17.0 % |
| Salt | 10 g | 0.6 % |
| Sugar | 10 g | 0.6 % |
| Butter | 200 g | 13.6 % |
| Flour T55 | 300 g | 20.4 % |
| Egg | 450 g | 30.6 % |
| Total | 1470g | 100% |
Boil the water, the milk, the salt, the sugar and the butter. Add the flour and dry. Let it cool while whisking and add the egg progressively. Set and cook at 180°C for about 20 min. |
Crémeux
2| Cream | 500 g | 27.9 % |
| Milk | 500 g | 27.9 % |
| Egg yolk | 200 g | 11.1 % |
| Sugar | 100 g | 5.5 % |
| Dark chocolate LARGO 70% | 490 g | 27.3 % |
| Total | 1790g | 100% |
Mix the egg yolks and the sugar and pasteurise with boiling liquids. Strain onto LARGO® 70%. Mix to make a nice emulsion. Set in the fridge (positive cold) for 12 hours minimum. Fill the eclairs. |