CHOCOLATE ECLAIR
by Cedric Grolet
by Cedric Grolet, Le Meurice, Paris
World's Best Restaurant Pastry Chef 2017
CHOCOLATE CHOUX PASTRY
Ingredients: |
|
Equipment: |
|
300g |
Full Cream Milk |
|
Stand Mixer |
300g |
Water |
|
Piping Bag with Number 18 Nozzle PF 18 |
36g |
Inverted Sugar |
|
|
12g |
Salt |
|
|
264g |
Unsalted Butter |
|
|
336g |
Plain Flour |
|
|
24g |
Callebaut Cocoa Powder |
|
|
10 |
Whole Eggs |
|
|
|
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Method:
-
In a saucepan, bring the milk, water, inverted sugar, salt and butter to a boil.
-
Add the sifted flour and then the cocoa powder. Mix together then dry out the dough.
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Transfer the dough to the bowl of a stand mixer then add the eggs.
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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.
-
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:
-
Mix all the ingredients together in the bowl of a stand mixer fitted with a paddle attachment.
-
Weigh 230g pieces of the mixture then spread them between two silicone sheets using the sheeter at 1 ¾. Place in the freezer.
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Remove from the freezer and cut out 3cm x 12.5cm strips and place them on top of the eclairs.
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Bake in the oven at 180°C then dry them out in a fan forced oven 170°C.
CREAMY CARAMEL
Ingredients: |
|
||
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:
-
Make a caramel with the glucose and sugar at 190°C.
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Deglaze with the hot mixture of cream, milk (A) and glucose. Cook to 105°C then cool down to 70°C.
-
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:
-
In a saucepan heat the cream, sugar and cocoa nibs to 60°C.
-
Mix with stick blender then leave to infuse for 3 hours.
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Whisk then fill 20g per piece.
DARK GLAZE
Ingredients: |
|
||
735g |
Water |
|
|
2062g |
Sugar |
|
|
705g |
Callebaut Cocoa Powder |
|
|
1415g |
Bulla Pure Cream (35%) |
|
|
80g |
Gelatine Sheets (Gold Leaf) |
|
|
4997g |
Total Weight |
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|
Method:
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Soak the gelatine in ice water until softened, squeeze out the excess water and set aside.
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In a saucepan heat the water and sugar to 105°C then add the cocoa powder.
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Bring the cream to a boil before pouring over the syrup.
-
Allow the mixture to cool and at 60°C stir in the gelatine. Mix together to combine.
CHOCOLATE GAVOTTES
Ingredients: |
|
||
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 |
|
|
|
|
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Method:
-
Bring the water and butter to a boil in a saucepan.
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Add the mixture of icing sugar, cocoa powder, flour, starch and the egg whites.
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Pour 350g of the batter onto a 40x60cm tray and sprinkle with the cocoa nibs.
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Bake in a fan forced oven at 170°C for 4 minutes then sprinkle with sea salt and finish cooking in the oven.
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Break the gavottes into pieces then return them to the oven (40°C).