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 30-40°C.
CONFECTION 80% CRÈME PÂTISSIÈRE
- 2100g Whole milk
- 320g Sugar
- 260g Eggs
- 55g Cornstarch
- 90g Gelcrem Hot
- 540g CONFECTION 80%*
- Heat the milk, cream, and invert sugar to 80°C. Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so. Immediately mix using an immersion blender to make a perfect emulsion.
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.
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 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 28-30°C and use it to glaze the éclairs’ rounded tops. Keep refrigerated.
