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

 

 

 

 

 

Method:

 

  1.      In a saucepan, bring the milk, water, inverted sugar, salt and butter to a boil.

  2.      Add the sifted flour and then the cocoa powder. Mix together then dry out the dough.

  3.      Transfer the dough to the bowl of a stand mixer then add the eggs.

  4.      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.

  5.      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:

 

  1.      Mix all the ingredients together in the bowl of a stand mixer fitted with a paddle attachment.

  2.      Weigh 230g pieces of the mixture then spread them between two silicone sheets using the sheeter at 1 ¾. Place in the freezer.

  3.      Remove from the freezer and cut out 3cm x 12.5cm strips and place them on top of the eclairs.

 

  1.      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:

 

  1.      Make a caramel with the glucose and sugar at 190°C.

  2.      Deglaze with the hot mixture of cream, milk (A) and glucose. Cook to 105°C then cool down to 70°C.

  3.      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:

  1.      In a saucepan heat the cream, sugar and cocoa nibs to 60°C.

  2.      Mix with stick blender then leave to infuse for 3 hours.

  3.      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

 

 

 

Method:

 

  1.       Soak the gelatine in ice water until softened, squeeze out the excess water and set aside.

  2.      In a saucepan heat the water and sugar to 105°C then add the cocoa powder.

  3.      Bring the cream to a boil before pouring over the syrup.

  4.      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

 

 

 

 

 

 

Method:

 

  1.       Bring the water and butter to a boil in a saucepan.

  2.       Add the mixture of icing sugar, cocoa powder, flour, starch and the egg whites.

  3.       Pour 350g of the batter onto a 40x60cm tray and sprinkle with the cocoa nibs.

  4.       Bake in a fan forced oven at 170°C for 4 minutes then sprinkle with sea salt and finish cooking in the oven.

  5.       Break the gavottes into pieces then return them to the oven (40°C).

 

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