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    This document provides a recipe for Essence of Guanaja Chocolate Eclairs. It includes instructions for making a choux pastry, chocolate pastry cream filled with Guanaja chocolate essence, and a chocolate glaze made from Guanaja chocolate. The eclairs are assembled by filling the choux pastry with the chocolate cream using a piping bag and icing the rounded sides with the melted chocolate glaze.

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    Eclair en

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    cr33pie
    264 views1 page
    This document provides a recipe for Essence of Guanaja Chocolate Eclairs. It includes instructions for making a choux pastry, chocolate pastry cream filled with Guanaja chocolate essence, and a chocolate glaze made from Guanaja chocolate. The eclairs are assembled by filling the choux pastry with the chocolate cream using a piping bag and icing the rounded sides with the melted chocolate glaze.

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    This document provides a recipe for Essence of Guanaja Chocolate Eclairs. It includes instructions for making a choux pastry, chocolate pastry cream filled with Guanaja chocolate essence, and a chocolate glaze made from Guanaja chocolate. The eclairs are assembled by filling the choux pastry with the chocolate cream using a piping bag and icing the rounded sides with the melted chocolate glaze.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    264 views1 page

    Eclair en

    Uploaded by

    cr33pie
    This document provides a recipe for Essence of Guanaja Chocolate Eclairs. It includes instructions for making a choux pastry, chocolate pastry cream filled with Guanaja chocolate essence, and a chocolate glaze made from Guanaja chocolate. The eclairs are assembled by filling the choux pastry with the chocolate cream using a piping bag and icing the rounded sides with the melted chocolate glaze.

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    Download as PDF, TXT or read online from Scribd
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    of 1

    A creation by The cole du Grand Chocolat

    Artisans Restaurants

    Essence of Guanaja Chocolate Eclairs


    Ingredients
    Choux pastry 250 g Water 250 g Whole milk 200 g Butter 300 g Flour 10 g fine salt 10 g Caster sugar 500 g Whole eggs Chocolate pastry custard cream 1 L Whole milk 200 g Whipping cream 35% 180 g Egg yolks 150 g Caster sugar 60 g Starch 200 g Butter (optional) 420 g ESSENCE OF GUANAJA 80% Chocolate glaze 225 g Whipping cream 35% 600 g ABSOLU CRISTAL NEUTRAL GLAZE 240 g ESSENCE OF GUANAJA 80%

    Choux pastry In a pan, bring to the boil the water, milk, salt, caster sugar and butter. Sieve the flour. Stir the flour in and dry the formed dough on strong heat. Off the heat, add the eggs one by one. Pipe the choux pastry into clairs oblong shape. Place the trays in a convection oven pre-heated at 250C and turn the oven off with the vent closed. When the clairs are puffed up and coloured; turn the oven back on at 180C and open the vent. Finish baking slowly to dry the clairs out. Chocolate pastry custard cream Bring the cream and milk to the boil. Combine the egg yolks, caster sugar and starch. Stir the hot liquid in and cook for 2 minutes in high-boiling. Emulsify the pastry custard cream to the essence of Guanaja and set aside in the fridge with cling film in contact. Chocolate glaze Bring the cream to the boil. Pour slowly the cream into the melted essence of Guanaja. Stir in the centre with a rubber spatula to create an elastic, shiny and smooth core. This texture should be kept to the end of mixing. Stir the Absolu Cristal neutral glaze heated at 60C. Process with a stick blender to perfect the emulsion without incorporating any air bubbles. Set aside in the fridge. Assembly and Presentation Fill the clairs with a pastry piping bag fitted with plain nozzle. Melt the chocolate glaze to 28/30C and ice the clairs on the rounded side. Set aside in the fridge.

    Great classics

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