Chocolate bark éclairs | Taste of France®
Makes: 50 Cooking time: 30 – 40 minutes Chilling time: 40 minutes Storage: Up to 2 days in the refrigerator This Ferrandi Cookery School sweet treat might be…
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Cooking tools:
- Piping bag
- Immersion blender
- Fine-mesh sieve
- Instant-read thermometer
- Kitchen scale
- Sifter
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- ½ cup (125ml) water
- ½ cup (125ml) whole milk
- 1 tsp (5g) salt
- 1 tsp (5g) sugar
- 7 tbsp (3.5 oz./100g) butter, diced
- 1 ¼ cups (5.25 oz./150g) flour, sifted
- 1 cup (9 oz./250g) egg (about 5 eggs)
- Scant 1 cup (200ml) whole milk
- Scant 1 cup (200ml) whipping cream, 35% butterfat
- Scant ⅓ cup (2.75 oz./80g) egg yolk (about 4 ½ yolks)
- Scant ¼ cup (1.5 oz./40g) sugar
- 5 1/2 oz. (160g) bittersweet chocolate, 70% cacao, chopped
- Bittersweet chocolate pouring fondant icing
- Halved pistachios
- Diced dried apricots
- Chopped roasted hazelnuts
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