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An original L’École Valrhona recipe
Recipe Step by Step
01
Soft CONFECTION 80% Chocolate Glaze
170 g Whipping cream |
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).
02
CONFECTION 80% Crème Pâtissière
2100 g Whole milk
320 g Sugar
260 g Eggs
55 g Cornstarch
90 g Gelcrem Hot
540 g CONFECTION 80%*
3365 g Total weight
Bring the milk to a boil.
Mix together the sugar and eggs, then 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.
*Same amount for Equateur 80%, Ghana 80%, Madagascar 80%, République Dominicaine 80%.
Mix together the sugar and eggs, then 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.
*Same amount for Equateur 80%, Ghana 80%, Madagascar 80%, République Dominicaine 80%.
03
Choux pastry
240 g Water |
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
Assembly & 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.
If you are cooking in a ventilated oven:
Bake at 330 °F (165 °C) in a ventilated oven for approx. 35 minutes with the vents open.
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.