A Chocolate Custard Cream Éclair Recipe
Ingredients
In a mixing bowl with a paddle attachment, mix all ingredients together at high speed for five minutes.
Pipe in between 20-30 grams per choux
In the mixing bowl with a whisk attachment, mix the Cremyvit and water together at high speed for five minutes.
Melt the chocolate to 35ºC and pour it into the mixing bowl.
Pipe 30 gr per éclair.
Melt the chocolate to 40-45°C and add the fondant.
Mix both together and add water to obtain the consistency needed.
use in between 32 to 35°C
Use +/- 20 gr per éclair.
Poke 3 holes in the bottom of the eclairs to pipe in+/- 30 gr the cooled-down chocolate custard.
Glaze with the chocolate fondant icing.
264.4Kcal
Energy
1107.84Kj
Energy
12.28g
Fat
4.3g
Saturates
35.03g
Carbohydrates
23.92g
Sugars
*
| Energy 264.4Kcal | ||
| Energy 1107.84Kj | ||
| Fat 12.28g | ||
| Saturates 4.3g | ||
| Carbohydrates 35.03g | ||
| Sugars 23.92g | ||
| Fibers 1.11g | ||
| Protein 2.82g | ||
| Salt 0.41mg |
