Chocolate éclair | Valrhona Chocolate
PASTRY CHEF’S TIP You can make the choux pastry and freeze it raw or baked. If raw, the baking time should be a little bit longer. If baked, thaw it in a r
Ingredients
- 50g water
- 40g butter
- 60g flour
- 1 pinch salt
- 1 pinch sugar
- 2 whole eggs
- 220g whole milk
- 50g full fat liquid cream
- 2 egg yolks
- 30g sugar
- 10g cornstarch
- 85g GUANAJA 70% FEVE 1KG
- 100g full fat liquid cream
- 130g GUANAJA 70% FEVE 1KG
- 300g GUANAJA 70% FEVE 1KG
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