SUSTAINABLE ÉCLAIR CACAO-TRACE CERTIFIED

Composition

Choux Paste
Chocolate Custard
Coating

Portions: 50

1 Choux Paste

Ingredients

Tegral Clara Ultra 500 g

Water 860 g

Sunflower oil 225 g

Preparation

In a mixing bowl with a paddle attachment mix all ingredients together at highspeed for five minutes
Pipe in between 20-30 grams per choux

2 Chocolate Custard

Ingredients

Water 500 g

Cremyvit 187 g

Belcolade Selection Noir Cacao-Trace 140 g

Preparation

In the mixing bowl with a whisk attachment mix the Cremyvit and water together at high speed for five minutes.
Melt the chocolate to 35ºC and pour it into the mixing bowl.
pipe 30 gr per eclairs

3 Coating

Ingredients

Fondant sugar 500 g

Belcolade Selection Noir Cacao-Trace 200 g

Preparation

Melt the chocolate to 40-45°C and add the fondant.
Mix both together and add water to obtain the consistency needed.
use in between 32 to 35°C
Use +/- 20 gr per eclairs

4 Assembling

Ingredients

Preparation

Poke 3 holes in the bottom of the eclairs to pipe in+/- 30 gr the cooled-down chocolate custard.
Glaze with the chocolate fondant icing.

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