Chocolate Éclair | Valrhona Chocolate
Assembly & Finishing : Make the soft glaze and crème pâtissière. Keep refrigerated. Make the choux pastry and arrange it on a tray lined with perf
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.valrhona.com.
Ingredients
- 170 g Whipping cream
- 180 g CONFECTION 80%*
- 450 g Absolu Cristal neutral glaze
- 2100 g Whole milk
- 320 g Sugar
- 260 g Eggs
- 55 g Cornstarch
- 90 g Gelcrem Hot
- 540 g CONFECTION 80%*
- 240 g Water
- 240 g Whole milk
- 10 g Fine salt
- 10 g Sugar
- 190 g European-style butter
- 280 g Pastry flour
- 480 g Eggs
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