Gold chocolate éclair with salted caramel & tonka bean

Created by

Darren Purchese - PASTRY CHEF AT BURCH & PURCHESE SWEET STUDIO

level 2

Favorites
Share
- facebook
- twitter
- googleplus
- linkedin
- email
Print

Recipe components

Callebaut® ingredients

ÉCLAIRS

Ingredients	Preparation
400g cold water 400g Whole milk 15g salt 30g caster sugar 65g skimmed milk powder 375g unsalted butter 375g unsalted butter	Mix together and bring to a boil.
425g strong flour 50g CP	Sift together into a bowl.
Turn off the heat. Dump dry ingredients and whisk to eradicate lumps. Turn heat back on to medium-low and continue mixing for ± 2 mins. to form a ball. Transfer dough into a mixer and put on medium-low speed using a paddle for ± 1 min. to cool off lightly.
+-650g whole egg(s)	Mix in one at a time until thick, glossy and smooth.
Cool down batter dough. Pour into a piping bag fitted with a 869 fluted tip. Line baking trays with silpat mats and pipe dough in long straight lines. Coat evenly with a mist of canola spray and freeze. Once hardened, cut the éclair into 13 cm long sticks. Freeze to re-harden if they don’t come off easily. Place all éclairs on a flat perforated baking tray, lined with a silpat mat in a 5 x 3 grid (15 per tray). Bake and leave to cool. Cut lengthways and brush with gold lustre.

SALTED CARAMEL CREAM

Ingredients	Preparation
190g 35% fat liquid cream	Heat to a scald.
225g caster sugar	Cook into a golden brown caramel over medium heat. Deglaze caramel with scalded cream.
225g whole egg(s)	Use to temper caramel with and return to saucepan. Apply low heat and cook mixture, stirring to 85°C.
4g gelatin leaves 165g unsalted butter 6g salt	Emulsify with the caramel.
Cool down to set, smoothen and transfer to a piping bag fitted with a small plain nozzle.

MADAGASCAR DARK CHOCOLATE CREAM

Ingredients	Preparation
280g Whole milk 280g 35% fat liquid cream	Mix together and bring to a boil.
100g egg yolks 35g caster sugar	Mix together and pour over previous mixture. Mix thoroughly and transfer to saucepan. Cook over medium heat into anglaise. Remove from heat.
300g Callebaut - Single Origin Chocolate - Dark Origin Chocolate - Madagascar - 2.5kg Callets	Add and mix until homogenous.
Leave to cool overnight before use. Transfer to piping bag with a small plain nozzle.

GOLD DUSTED DARK CHOCOLATE CRISPEARLS™

Ingredients	Preparation
80g CED-CC-D1CRISP 0.5g gold powder	Mix together well to cover the Crispearls™ completely in edible gold lustre and reserve until needed.

TONKA BEAN INFUSED GOLD MOUSSE

Ingredients	Preparation
1350g 35% fat liquid cream 1piece(s) Tonka beans	Grate tonka bean into cream. Infuse 24 hours before straining and whipping to peaks.

TONKA BEAN INFUSED GOLD MOUSSE

Ingredients	Preparation
1350g 35% fat liquid cream 1piece(s) Tonka beans	Grate tonka bean into cream. Infuse 24 hours before straining and whipping to peaks.
300g water 90g caster sugar	Place into Thermomix and cook to 90°C. Blend together.
24g gelatin 730g Callebaut - Finest Belgian Gold Chocolate - Chocolate - Gold 30.4% - callets - 2.5kg 90g unsalted butter	Add to the Thermomix and blend to emulsify. Pour the mousse base into a bowl and stir to cool the mix to 40°C.
Fold whipped cream into mousse and pipe into 20 ml silicone sphere moulds. Keep in freezer until assembly.