Dark Chocolate Eclairs
Traditional chocolate éclair with a ganache and a glaze made with Callebaut® Brazil Single Origin chocolate
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.callebaut.com.
Cooking tools:
- Stand mixer
- Immersion blender
- Piping bag
- Silicone baking mat
- Instant-read thermometer
- Pastry brush
- Microwave
- Oven
- Stove
- Freezer
- Refrigerator
- Baking sheet
- Saucepan
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Parchment paper
- Plastic wrap
- Kitchen shears
- Ruler
- Bowl scraper
- Spatula
- Spoon
- Sifter
- Airtight container
Ingredients
- 250 gWater
- 250 gWhole milk
- 10 gSugar
- 10 gSalt
- 225 gButter
- 225 gAll purpose flour
- 400 gWhole eggs
- Q.S.Deodorized coconut oil
- 100 gHeavy cream 35% fat
- 90 gEgg yolks
- 75 gSugar
- 250 gChd-q68bra
- 75 gWater
- 150 gGlucose syrup de 38
- 150 gSugar
- 100 gSweetened condensed milk
- 75 gGelatin mass (1:6 gelatin powder 200 bloom + water)
- 125 gChd-q68bra
- 0.1 gNatural red coloring powder
- Q.S.Chd-gl-24in
- Q.S.Clr-19165
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