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recipe

Chocolate éclair

Frédéric Hawecker

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Recipe in 2 steps

Pâte à choux

1
Milk 250g 17.0 %
Water 250g 17.0 %
Salt 10g 0.6 %
Sugar 10g 0.6 %
Butter 200g 13.6 %
Flour T55 300g 20.4 %
Egg 450g 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 500g 27.9 %
Milk 500g 27.9 %
Egg yolk 200g 11.1 %
Sugar 100g 5.5 %
Dark chocolate LARGO 70% 490g 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.