Salted caramel chocolate éclair
Callebaut chef Alexandre Bourdeaux is a master in giving a modern twist to classic French pastry. For this recipe he took the éclair and transformed the iconic piece of choux pastry into a delightfully intense taste sensation. Baked to perfection, filled with a luscious duo of intense dark chocolate custard and salted caramel crémeux, and finished off with a layer of ready-to-use Creme dell'Artigiano Fondente and a handful of dark chocolate ChocRocks™, this petite duchesse is now a paragon of distinguished grandeur.
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Recipe components
Choux pastry
| Ingredients | Preparation |
|---|---|
| Boil together and remove from heat. |
| Add while stirring to obtain dough. Dry for 2 minutes on the heat and then mix in stand mixer (flat beater). |
| Progressively add to stand mixer, and mix until smooth and glossy. |
| Pour onto baking tray covered with Silpat or baking sheet. Sprinkle éclairs with pure cocoa butter Callebaut® Mycryo® NCB-HD706. Bake at 180°C for 25 minutes. Then dry at 170°C for 10 minutes. |
Salted caramel crémeux
| Ingredients | Preparation |
|---|---|
| Caramelise. |
| Add. |
| Mix together and reduce previous mixture with it. Weigh and add water until you obtain 900 g. |
| Pour previous mixture onto butter and mix. |
| Add. |
Sao Thomé Custard
| Ingredients | Preparation |
|---|---|
| Emulsify. |
| Mix in. |
| Bring to a boil and temper egg yolk mixture with it. Bring the whole to a boil again. |
Pour boiling mixture onto chocolate and emulsify. | |
| Add and leave to rest in refrigerator overnight. |
Finishing and presentation
| Ingredients | Preparation |
|---|---|
| Cut choux pastry in half. Cover bottom half with Sao Thomé custard and pipe salted caramel crémeux on top with a star-nozzled piping bag. Place top half of choux pastry on top and glaze with Creme dell’Artigiano Fondente. Sprinkle with ChocRocks™ immediately. |
