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Professional
Chocolate Éclair
Made with Confection 80%
An original recipe by L’École Valrhona
3 stepsRecipe Step by Step
Step01
SOFT CONFECTION 80% CHOCOLATE GLAZE
170g Whipping cream
180g Confection 80%
450g Absolu Cristal neutral glaze
Warm the cream then gradually combine with the chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the Absolu Cristal neutral glaze which you have simmered with 5% of its weight of water.
Mix again.
Use at 85/105°F (30/40°C).
Immediately mix using an immersion blender to make a perfect emulsion.
Add the Absolu Cristal neutral glaze which you have simmered with 5% of its weight of water.
Mix again.
Use at 85/105°F (30/40°C).
Step02
CONFECTION 80% CRÈ ME PÂTISSIÈRE
2100g Whole milk
320g Sugar
260g Eggs
55g Cornstarch
90g Gelcrem Hot
540g Confection 80%
Bring the milk to a boil.
Mix together the sugar and eggs, and add the cornstarch and Gelcrem.
Pour the milk over the mixture, put it back in the pan and cook for 2 minutes until boiling.
Pour the hot crème pâtissière into the chocolate.
Make an emulsion.
Cool quickly.
Mix together the sugar and eggs, and add the cornstarch and Gelcrem.
Pour the milk over the mixture, put it back in the pan and cook for 2 minutes until boiling.
Pour the hot crème pâtissière into the chocolate.
Make an emulsion.
Cool quickly.
Step03
CHOUX PASTRY
240g Water
240g Whole milk
10g Fine salt
10g Sugar
190g European-style butter
280g Pastry flour
480g Eggs
Bring the water, milk, salt, sugar, and butter to a boil.
Add the flour, then allow the liquid to evaporate.
Remove from the heat and gradually incorporate the eggs.
Pipe the choux pastry into éclairs.
Add the flour, then allow the liquid to evaporate.
Remove from the heat and gradually incorporate the eggs.
Pipe the choux pastry into éclairs.
Assembly and finishing
Make the soft glaze and crème pâtissière. Keep refrigerated.
Make the choux pastry and arrange it on a tray lined with perforated silicone mat. To bake in a fan-assisted oven, place the éclairs in the fan-assisted oven at 330°F (165°C) with the door ajar for about 35 minutes.
Fill the éclairs using a piping bag with a small round nozzle.
Melt the chocolate glaze at 82/85°F (28/30°C) and use it to glaze the éclairs’ rounded tops.
Keep refrigerated.