CHOCOLATE ÉCLAIRS

for 30 éclairs 13 cm long

 Chocolate Éclairs
for 30 éclairs 13 cm long

NEUTRAL GEL

Ingredients Total weight: ~ 306 g 100%

• Water 135 g 44%

• Sugar (1) 114 g 37%
• Sugar (2) 18 g 6%
• Pectin NH 6g 2%
• Glucose/corn syrup 33 g 11%
• Citric acid powder 0.3 g <1%

1. Pour the water into a saucepan, and add the glucose syrup
and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture to the saucepan filled
with water, glucose and sugar (1).

5. Bring the mixture to a boil over medium heat, whisking occasionally.

6. Add the citric acid powder. If desired, you can use 3 g of lemon
juice instead.

7. Let the mixture simmer over low heat for about 2 minutes.

8. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.

9. Place the neutral gel in the fridge at 4 °C / 39 °F for at least 6 hours.

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 Chocolate Éclairs
for 30 éclairs 13 cm long

CHOUX PASTE

Ingredients Total weight: ~ 1410 g 100%

• Water 250 g 18%

• Milk 2.5% 250 g 18%
• Butter 84% 220 g 16%
• Sea salt 5g <1%
• Sugar 10 g <1%
• All-purpose flour 275 g 20%
• Whole eggs 400 g 28%

1. Put the saucepan with the butter, water, milk, sea salt and sugar
over low heat, stirring the mixture occasionally with a whisk.

2. When the butter melts completely, increase the heat and bring
the mixture to a strong boil.

3. Remove the hot mixture from the heat, transfer it to the bowl of
a stand mixer and add all the sifted flour at once. Mix well with
a paddle attachment until well combined.

4. To make sure that all the starch has swelled, place the choux paste
back on the stove and heat it for 2 minutes over low heat, stirring
actively with a silicone spatula. The paste should not stick to the
sides of the saucepan.

5. Transfer the choux paste to the mixer bowl and start mixing it with
a paddle attachment, cooling it down to 45 °C / 113 °F.

6. When the choux paste has reached the required temperature,

gradually, in small portions, start to add the room-temperature
eggs, continuing to mix the choux paste at low speed.

TIP
• The texture of the finished choux paste is checked visually,
that’s why you might need a little less egg mixture than is
mentioned in the recipe. The choux paste should be smooth,
homogeneous, glossy, and fall off the paddle as a ribbon.

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 Chocolate Éclairs
for 30 éclairs 13 cm long

PIPING THE ÉCLAIRS

Ingredients

• Choux paste
• Dextrose powder Sufficient quantity

1. Transfer the choux paste to a pastry bag fitted with an Open Star
tip d=16 mm. The pastry bag should be 2/3 full.

2. Pipe the éclairs 12.5–13 cm long (~35 g each) at a distance of

1–1.5 cm onto a Teflon-coated sheet or a perforated silicone mat.

3. Use a knife to remove air bubbles, if any, on the surface of

the éclairs.

4. Spray each éclair with cooking oil spray. Then use a sieve to dust
the éclairs with the dextrose powder slightly to protect them
from bursting.

5. Put the finished éclairs in the freezer until they freeze completely.
Éclairs can be stored frozen for up to 14 days. After freezing,
put them into an airtight container to protect them from drying out.

BAKING THE ÉCLAIRS

Ingredients

• Piped frozen éclairs

1. Bake the frozen éclairs in the oven, preheated to 165 °C / 329 °F,
for 45–50 minutes. The éclairs should have a uniform golden-
brown color and a crust on the outside, yet be slightly moist inside.

2. Cool the éclairs down at room temperature.

TIP
• Baked éclairs can be frozen and stored at -18 °C / -0.4 °F for
no longer than 14 days. When needed, defrost them at 150 °C /
302 °F for 5 minutes.

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 Chocolate Éclairs
for 30 éclairs 13 cm long

BASIC CRÈME ANGLAISE

Ingredients Total weight: ~ 1300 g 100%

• Milk 2.5% 500 g 38%

• Whipping cream 35% 500 g 38%
• Egg yolks 200 g 16%
• Caster sugar 100 g 8%

1. Add the milk and the whipping cream to the saucepan, and bring it
to a boil.

2. In a bowl combine the caster sugar with the egg yolks and
mix them together with a whisk.

3. Gradually pour the hot milk and cream onto the egg yolk mixture
and mix with a whisk.

4. Then transfer everything back to the saucepan and cook over

low heat until the mixture reaches 83 °C / 181 °F. Whisk constantly
to prevent scorching.

CHOCOLATE CRÉMEUX

Ingredients Total weight: ~ 1375 g 100%

• Cooked basic crème anglaise 1000 g 73%

• Dark chocolate 375 g 27%
Valrhona Araguani 72%

1. Melt the chocolate to 45 °C / 113 °F in the microwave.

2. Gradually pour the hot crème anglaise onto the melted chocolate,
mixing it with a spatula to create an emulsion.

3. Then blend the mixture with a hand blender for 2-3 minutes to
make a perfect emulsion.

4. Cover the crémeux with cling film and leave it to crystallize in

the fridge for 12 hours.

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 Chocolate Éclairs
for 30 éclairs 13 cm long

CHOCOLATE GLAZE

Ingredients Total weight: ~ 1207 g 100%

• Water (1) 112 g 9%

• Sugar 150 g 13%
• Glucose/corn syrup 188 g 15%
• Sweetened condensed milk 150 g 13%
• Dark chocolate 240 g 20%
Valrhona Caraïbe 66%
• Cocoa butter 37 g 3%
• Neutral gel 300 g 25%
• Water (2) 30 g 2%

1. Melt the chocolate and the cocoa butter to 45 °C / 113 °F and mix
with the whisk.

2. Place water (1), sugar and glucose syrup in a saucepan.

Cook everything to 103 °C / 220 °F.

3. Add the sweetened condensed milk to the ready sugar syrup

and mix it until fully incorporated.

4. Pour the sugar syrup with condensed milk over the melted
chocolate and cocoa butter. Mix with a spatula.

5. Meanwhile, place the neutral gel with water (2) into the saucepan
and bring to a boil.

6. Pour the neutral gel over the chocolate mixture. Process with
a hand blender to make a perfect emulsion.

7. Cover the glaze with cling film and place it in the fridge for 12 hours
before using.

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 Chocolate Éclairs
for 30 éclairs 13 cm long

COCOA STREUSEL

Ingredients Total weight: ~ 328 g 100%

• Brown sugar 82 g 25%

• All-purpose flour 82 g 25%
• Roasted almond powder 40 g 12%
• Cocoa nibs 40 g 12%
• Butter 84% 82 g 25%
• Sea salt 1.5 g 1%

1. Process the sugar with the almond powder and the cocoa nibs in
a food processor until the cocoa nibs are ground into powder.

2. Then transfer everything to a bowl of stand mixer. Add the cold

butter, flour and sea salt. Mix everything with a paddle attachment
until a crumbly texture.

3. Spread the streusel onto a silicone sheet and freeze it for

10–15 minutes before baking.

4. Bake the streusel at 140 °C / 284 °F for 15–20 minutes.

5. After baking, let the streusel cool down at room temperature.

PRESSED CHOCOLATE CRUNCHY LAYER

Ingredients Total weight: ~ 339 g 100%

• Cocoa nibs 38 g 12%

• Sea salt 1g <1%
• Baked cocoa streusel 140 g 41%
• Feuilletine (wafer crumbs) 50 g 15%
• Dark chocolate 110 g 32%
Valrhona Araguani 72%

1. Melt the chocolate to 45 °C / 113 °F in the microwave.

2. Place cocoa nibs, sea salt, cocoa streusel, and feuilletine in

a mixing bowl.

3. Add melted chocolate and mix until the mixture is fully covered
in chocolate.

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 Chocolate Éclairs
for 30 éclairs 13 cm long

PRESSED CHOCOLATE CRUNCHY LAYER

4. Spread the crunchy mixture in the frame measuring 35x25 cm

using an offset spatula. When the layer has been formed, remove
the frame and put the layer into the freezer until completely frozen.

5. Then transfer the frozen crunchy layer on the cutting board and cut
it into strips 8 cm long and 1 cm wide. The size of the strips can be
modified depending on the size of your baked éclairs.

ASSEMBLY AND DECORATE THE ÉCLAIRS

Ingredients

• Baked éclairs
• Stabilized chocolate crémeux
• Frozen crunchy layer strips
• Stabilized chocolate glaze
• Baked cocoa streusel

1. Using a needle piping tip, make a hole from one side of the éclair,
big enough to put the crunchy layer inside.

2. Then make one hole in the bottom part of the éclair to be able to
fill it with the chocolate crémeux.

3. Insert the crunchy layer into each éclair from the side.

4. Transfer chocolate crémeux to a piping bag (no tip needed).

Fill the éclairs with the chocolate crémeux through the bottom hole.

5. Warm the chocolate glaze to 26 °C / 79 °F and blend it with

a hand blender to ensure smooth texture without air bubbles.

6. Dip the éclairs into the glaze, lift them up and let the glaze drip.
Then remove the excess glaze with your finger. Then put the éclairs
in the fridge for 1–2 hours.

7. Decorate the éclairs with the baked cocoa streusel.

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