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    Chocolate Eclairs

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    papajim_gr
    This document provides a recipe for making chocolate eclairs with a crispy biscuit topping. It includes instructions for making the crispy biscuit, choux pastry, chocolate cremeux filling, and assembly. Variations using different Valrhona chocolates are also suggested.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chocolate Eclairs

    Uploaded by

    papajim_gr
    333 views2 pages
    This document provides a recipe for making chocolate eclairs with a crispy biscuit topping. It includes instructions for making the crispy biscuit, choux pastry, chocolate cremeux filling, and assembly. Variations using different Valrhona chocolates are also suggested.

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    Chocolate Eclairs

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    This document provides a recipe for making chocolate eclairs with a crispy biscuit topping. It includes instructions for making the crispy biscuit, choux pastry, chocolate cremeux filling, and assembly. Variations using different Valrhona chocolates are also suggested.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    333 views2 pages

    Chocolate Eclairs

    Uploaded by

    papajim_gr
    This document provides a recipe for making chocolate eclairs with a crispy biscuit topping. It includes instructions for making the crispy biscuit, choux pastry, chocolate cremeux filling, and assembly. Variations using different Valrhona chocolates are also suggested.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    CHOCOLATE

    ECLAIRS
    Made using :
    A creation from Valrhonas
    JIVARA 40% Ecole du Grand Chocolat

    Makes 10-12 Eclairs

    The + : A crispy biscuit instead of the usual glaze.

    CRISPY BISCUIT
    75 g (5 Tbsp) softened butter 90 g (1 Cup) flour
    90 g (7 Tbsp) soft brown sugar

    Mix the softened butter with the sugar and flour.


    Roll out to a thickness of 2.5cm between two sheets of baking parchment.
    Freeze.

    CHOUX PASTRY
    80 g (5 Tbsp) milk 2 g (scant tsp) salt
    80 g (5 Tbsp) water 90g (1 Cup) flour
    75 g (5 Tbsp) butter 3 eggs
    2 g (scant tsp) sugar

    Bring the milk to the boil with the water, butter, sugar and salt. Add the flour away from the
    heat, and then return to the heat to dry out** the pastry, stirring with a spatula until it starts to
    stick gently to the bottom of the pan.
    Soften the pastry by mixing it a little and then add the beaten eggs.
    Pipe the clairs using a n14 nozzle. They should measure around 12cm.
    Remove the Crispy Biscuit pastry from the freezer and cut into strips 12cm long. Place a strip of
    uncooked Crispy Biscuit pastry on top of each clair.
    Preheat the oven to 180C (thermostat 6) / 356F, and bake for around 20 minutes.

    CHOCOLATE CREMEUX
    365 g (12.88 oz) JIVARA 40% couverture 5 egg yolks
    250 g (1 Cup) milk 50 g (1/4 Cup) caster sugar
    250 g (1 Cup) full-fat cream

    Whisk the egg yolks with the sugar without whitening**.


    Bring the cream and milk to the boil and pour onto the egg yolks, stirring continually. Cook until
    the mixture coats the back of a spoon**. It should thicken slightly. The temperature should be
    around 82C / 180F.
    At this point, remove from the heat and pour into a mixing bowl. Blend for a few seconds to
    ensure a smooth and velvety texture.
    Slowly pour a third of this hot mixture onto the melted chocolate, stirring in little circles using a
    spatula.
    Mix energetically to create a glossy mixture with a certain elasticity. Repeat these two steps twice
    more.
    Take care to preserve this texture throughout.
    Blend again, taking care not to incorporate any air for a smooth texture.
    Set aside in the refrigerator for 4-6 hours.

    ASSEMBLY
    Cut the clairs in half lengthways.
    Fill the clairs with cold Chocolate Crmeux and decorate to your taste.

    Experiment with the full range of Valrhona chocolate

    Explore some other flavors and try making these clairs with our other baking chocolates:

    - BLOND DULCEY 32% chocolate: 375g (13.23 oz) + 5.5g (2 sheets) gelatin*
    - IVOIRE 35% white chocolate: 360g (12.7 oz) + 4g (2 sheets) gelatin*
    - CARABE 66% dark chocolate: 260g (9.17 oz)
    - GUANAJA 70% dark chocolate: 250g (8.82 oz)

    *For chocolates requiring the addition of gelatin: soak the gelatin in cold water to soften it,
    strain well and add to the hot custard before combining with the chocolate.

    **
    Coating the back of a spoon: Cook the custard until it thickens slightly (at around 84C / 183F).
    Drying out: Evaporate excess humidity in a preparation by heating over a low flame.
    Whitening: Whip egg yolks with sugar until the mixture becomes foamy.

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