Original creation by
Bruno VAN VAERENBERGH
Creative Pastry Chef Debic,
‘Passion Pâtisserie’ Member,
Belgium
CHOQHAUTURE ECLAIR
Chef :
Brand
Quantity :
Recipe for 160 pièces
fig éclair recipe
1. CRUNCHY FATTY PASTE
Ingredients
165 g Debic Croissant
200 g brown sugar
200 g flour
Step
Put in place the ingredients in advance to room temperature
and knead until the paste becomes uniform. Roll out the paste
to a thickness of 1.5 mm between 2 sheets of baking paper. Cut
to any shape required, about the size of an éclair.
2. BASE CHOUX PASTE
Ingredients
300 ml water
325 ml milk
270 g Debic Constant dairy butter
15 g sugar
15 g salt
420 g flour
720 g eggs
Step
Slowly bring to a boil the milk, the dairy butter, the sugar and
the salt. Add flour all at once and dry the mixture until the
dough non longer sticks to the side of the pan. Spread mixture
into the mixing bowl and turn in first gear and beat in eggs one
at a time to form soft dough.
Place on baking sheets, cover with a fine layer of fatty paste
and bake:
– in a oven with rotating heat: put at 245°C, stop the ventilation
and after 20 minutes, dry again at 5-7 minutes (+/- 170°C)
– in a natural convection oven: bake at 230°C for 15 minutes and
then still 15 minutes at 150°C.
3. ROSES CREAM
Ingredients
350 ml Debic 35% Cream (1)
35 g inverted sugar
375 g Cacao Barry ZéphyrTM white chocolate
15 g Cacao Barry MYCRYO® cocoa butter
5 g roses water
red colouring
600 ml Debic 35% Cream (2)
Step
Cook 350 ml of Debic Cream (1) with the inverted sugar and
mix to emulsify with the Cacao Barry ZéphyrTM white chocolate.
Add the cocoa butter and the roses water. Then stir a few drops
of red colouring and 600 ml of Debic Cream (2). Mix briefly and
keep covered at a minimum of 12 hours in the fridge. Whisk
until consistency for assembly
4. ALUNGA CREAM
Ingredients
400 ml Debic 35% Cream (1)
40 g de inverted sugar
425 g Cacao Barry Alunga™ Chocolate
800 ml Debic 35% Cream (2)
Step
Cook 400 ml of Debic Cream (1) with the inverted sugar and mix
to emulsify with the Cacao Barry Alunga™ chocolate.
Add 800 ml of Debic Cream (2). Mix briefly and keep covered
at a minimum of 12 hours in the fridge. Whisk until consistency
for assembly.lsionner avec le Cacao Barry Chocolat Alunga™.
5. INAYA CREAM WITH FIGS
Ingredients
350 ml Debic 35% Cream
350 ml milk
50 g inverted sugar
150 g Les vergers Boiron fig puree
60 g sugar
155 g egg yolks
375 g Cacao Barry Inaya TM 65% dark chocolate
55 ml Cointreau® 60% vol.
Step
Cook the Debic Cream, the milk and the inverted sugar. Add
the fig puree. Whiks the egg yolks with the sugar and fold into
the mixture. Heat to 83°C, stirring regularly. Pour onto the dark
chocolate and mix to emulsify with the Cointreau®. Pour into a
Silpat® small mold and freeze.
6. COCOA JELLY
Ingredients
9 g powder gelatine
45 ml water
150 ml Debic Végétop
150 ml milk
75 g sugar (1)
55 g Cacao Barry ‘Plein Arôme’ cocoa powder
75 g sugar (2)
25 ml Cointreau® 60% Vol.
120 g Cacao Barry ‘Millésime Plantation’ dark chocolate:
Alto el Sol 65%
Step
Dissolve the gelatine powder in the water. Beat the Debic
Végétop with the milk and the sugar (1). Dry-blend the cocoa
powder with the sugar (2). Add to the hot liquid and bring to a
boil. Simmer and take off from the heat. Mix the gelatine mass
with the Cointreau®. Pour onto the dark chocolate and blend
using a hand blender. Pour into a Silpat® mold and freeze.
7. ASSEMBLY AND FINISHING
Ingredients
cocoa petals
chocolate decorations
Lemon Cress (basil with a lemon taste)
Step
Cut the éclair lengthwise on 2/3 of the height and fill
alternatively with the cream, the jelly and the creams.
Decorate the éclairs with a small leave of Lemon Cress, cocoa
petals and an chocolate éclair.
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