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    Chocolate Eclair

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    editte666
    The document provides recipes for components of a chocolate éclair, including a chocolate choux pastry, chocolate crumble topping, creamy caramel filling, chantilly cream with cocoa nibs, dark chocolate glaze, and chocolate gavottes. The recipes list ingredients and detailed instructions for making each component from scratch using primarily cocoa, cream, sugar, flour, eggs, and butter.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chocolate Eclair

    Uploaded by

    editte666
    1K views4 pages
    The document provides recipes for components of a chocolate éclair, including a chocolate choux pastry, chocolate crumble topping, creamy caramel filling, chantilly cream with cocoa nibs, dark chocolate glaze, and chocolate gavottes. The recipes list ingredients and detailed instructions for making each component from scratch using primarily cocoa, cream, sugar, flour, eggs, and butter.

    Original Description:

    Eclair recipe

    Original Title

    Chocolate Eclair(002)

    Copyright

    © © All Rights Reserved

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    The document provides recipes for components of a chocolate éclair, including a chocolate choux pastry, chocolate crumble topping, creamy caramel filling, chantilly cream with cocoa nibs, dark chocolate glaze, and chocolate gavottes. The recipes list ingredients and detailed instructions for making each component from scratch using primarily cocoa, cream, sugar, flour, eggs, and butter.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    1K views4 pages

    Chocolate Eclair

    Uploaded by

    editte666
    The document provides recipes for components of a chocolate éclair, including a chocolate choux pastry, chocolate crumble topping, creamy caramel filling, chantilly cream with cocoa nibs, dark chocolate glaze, and chocolate gavottes. The recipes list ingredients and detailed instructions for making each component from scratch using primarily cocoa, cream, sugar, flour, eggs, and butter.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    At a glance
    Powered by AI
    The document details recipes for several chocolate dessert items including éclairs, crumble, caramel, chantilly cream, gavottes and a dark glaze.

    The steps include making a choux pastry dough and piping strips which are then frozen and cut. A chocolate crumble is also prepared.

    The ingredients for the creamy caramel filling include glucose, sugar, cream, milk, cocoa mass, butter and salt.

    CHOCOLATE ÉCLAIR

    by Cedric Grolet

    CHOCOLATE CHOUX PASTRY


    INGREDIENTS: EQUIPMENT:
    300G FULL CREAM MILK STAND MIXER
    300G WATER PIPING BAG WITH NUMBER 18 NOZZLE
    36G INVERTED SUGAR
    12G SALT
    264G UNSALTED BUTTER
    336G PLAIN FLOUR
    24G CALLEBAUT COCOA POWDER
    10 WHOLE EGGS
    TOTAL WEIGHT

    METHOD:

    1. IN A SAUCEPAN, BRING THE MILK, WATER, INVERTED SUGAR, SALT AND BUTTER TO A BOIL.
    2. ADD THE SIFTED FLOUR AND THEN THE COCOA POWDER. MIX TOGETHER THEN DRY OUT THE
    DOUGH.
    3. TRANSFER THE DOUGH TO THE BOWL OF A STAND MIXER THEN ADD THE EGGS.
    4. USING A PIPING BAG FITTED WITH A NUMBER 18 NOZZLE (FOR PETIT FOURS), PIPE OUT STRIPS ON
    TRAYS COVERED WITH BAKING SHEETS. PLACE IN THE FREEZER.
    5. REMOVE FROM THE FREEZER THEN CUT 12 CM STRIPS.

    CHOCOLATE CRUMBLE
    INGREDIENTS: EQUIPMENT:
    150G UNSALTED BUTTER STAND MIXER
    150G PLAIN FLOUR
    37G CALLEBAUT COCOA POWDER
    375G BROWN SUGAR
    712G TOTAL WEIGHT

    METHOD:

    1. MIX ALL THE INGREDIENTS TOGETHER IN THE BOWL OF A STAND MIXER FITTED WITH A PADDLE
    ATTACHMENT.
    2. WEIGH 230G PIECES OF THE MIXTURE THEN SPREAD THEM BETWEEN TWO SILICONE SHEETS USING
    THE SHEETER AT 1 ¾. PLACE IN THE FREEZER.
    3. REMOVE FROM THE FREEZER AND CUT OUT 3CM X 12.5CM STRIPS AND PLACE THEM ON TOP OF THE
    ECLAIRS.

    4. BAKE IN THE OVEN AT 180°C THEN DRY THEM OUT IN A FAN FORCED OVEN 170°C.

    CREAMY CARAMEL
    INGREDIENTS: EQUIPMENT:
    84G GLUCOSE (A)
    76G SUGAR

    200G BULLA PURE CREAM (35%)


    40G GLUCOSE (B)
    72G FULL CREAM MILK (A)
    72G CALLEBAUT COCOA MASS
    56G UNSALTED BUTTER
    2.4G SEA SALT
    120G FULL CREAM MILK (B)
    722.4G TOTAL WEIGHT

    METHOD:
    1. MAKE A CARAMEL WITH THE GLUCOSE AND SUGAR AT 190°C.
    2. DEGLAZE WITH THE HOT MIXTURE OF CREAM, MILK (A) AND GLUCOSE. COOK TO 105°C THEN COOL
    DOWN TO 70°C.
    3. EMULSIFY IN THE BUTTER, MILK (B), COCOA MASS AND SEA SALT, MIXING BETWEEN EACH ADDITION.
    MIX AND STRAIN.

    CHANTILLY COCOA NIBS


    INGREDIENTS: EQUIPMENT:
    500G BULLA PURE CREAM (35%) STICK BLENDER
    25G SUGAR
    112G CALLEBAUT COCOA NIBS
    637G TOTAL WEIGHT

    METHOD:
    1. IN A SAUCEPAN HEAT THE CREAM, SUGAR AND COCOA NIBS TO 60°C.
    2. MIX WITH STICK BLENDER THEN LEAVE TO INFUSE FOR 3 HOURS.
    3. WHISK THEN FILL 20G PER PIECE.

    DARK GLAZE
    INGREDIENTS: EQUIPMENT:
    735G WATER
    2062
    G SUGAR
    705G CALLEBAUT COCOA POWDER
    1415
    G BULLA PURE CREAM (35%)
    80G GELATINE SHEETS (GOLD LEAF)
    4997
    G TOTAL WEIGHT

    METHOD:

    1. SOAK THE GELATINE IN ICE WATER UNTIL SOFTENED, SQUEEZE OUT THE EXCESS WATER AND SET
    ASIDE.
    2. IN A SAUCEPAN HEAT THE WATER AND SUGAR TO 105°C THEN ADD THE COCOA POWDER.
    3. BRING THE CREAM TO A BOIL BEFORE POURING OVER THE SYRUP.
    4. ALLOW THE MIXTURE TO COOL AND AT 60°C STIR IN THE GELATINE. MIX TOGETHER TO COMBINE.
    CHOCOLATE GAVOTTES
    INGREDIENTS: EQUIPMENT:
    624G WATER
    60G UNSALTED BUTTER
    104G ICING SUGAR
    40G CALLEBAUT COCOA POWDER
    32G LAUCKE T55 FLOUR
    8G STARCH
    140G EGG WHITES
    QS SEA SALT
    36G CALLEBAUT COCOA NIBS
    TOTAL WEIGHT

    METHOD:

    1. BRING THE WATER AND BUTTER TO A BOIL IN A SAUCEPAN.


    2. ADD THE MIXTURE OF ICING SUGAR, COCOA POWDER, FLOUR, STARCH AND THE EGG WHITES.
    3. POUR 350G OF THE BATTER ONTO A 40X60CM TRAY AND SPRINKLE WITH THE COCOA NIBS.
    4. BAKE IN A FAN FORCED OVEN AT 170°C FOR 4 MINUTES THEN SPRINKLE WITH SEA SALT AND FINISH
    COOKING IN THE OVEN.
    5. BREAK THE GAVOTTES INTO PIECES THEN RETURN THEM TO THE OVEN (40°C).

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