chocolate eclair - devil's food kitchen
Learn to make stunning chocolate éclairs with decorative gold leaf and compound chocolate glaze for a professional look. Perfect for pastry trends!
Ingredients
- 160 g water
- 160 g whole milk
- 5 g salt
- 5 g sugar
- 145 g butter
- 180 g bread flour
- 320 g whole eggs
- 250 g whole milk
- 65 g sugar
- 60 g egg yolks
- 17 g cornstarch
- 110 g chocolate, 64%
- 127 g whole milk
- 40 g glucose light corn syrup
- 4 g gelatin
- 140 g chocolate, 64%
- 140 g dark compound chocolate pate a glacer
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