Chocolate Eclair – Matt Adlard
Chocolate Eclair
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 mattadlard.com.
Ingredients
- See recipe
- 6 Sheets of Leaf Gelatin (Any Grade - I Used Gold)
- 50 g Water
- 5 g Cocoa Powder
- 125 g Sugar
- 175 g Glucose Syrup
- 100 g Condensed Milk
- 150 g Dark Chocolate, 70% Cocoa Solids, Chopped
- 400 g Whole Milk
- 90 g Egg Yolks
- 55 g Caster Sugar
- 31 g Cornflour/Cornstarch
- Pinch Salt
- 35 g Unsalted Butter, Cold & Cubed
- 135 g Dark Chocolate, 70% Cocoa Solids, Finely Chopped
- 40 g Dark Brown Sugar (or any brown sugar)
- 30 g Unsalted Butter, Cold & Cubed
- 35 g Plain/All-Purpose flour
- 7 g Cocoa Powder
- Pinch of Sea Salt
- Hand blender
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