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 30 to 40 grams per choux
Apply a disk of crumble.
In a mixing bowl with a paddle attachment, cream the butter and Brown sugar and incorporate the flour. Laminate in between two baking paper to 2 mm.
Pre-cut the disc and freeze ready to be applied on the choux paste.
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.
Poke 3 holes in the bottom of the eclairs to pipe in+/- 30 gr the cooled-down chocolate custard. Decorate it with a chocolate leaf.
More and more, consumers look for food for which they know farmers receive a fair price. Including Cacao-Trace chocolate in your Sacher Torte creation ensures a great taste – thanks to the fermentation process, whilst doing good is our focus to make sure that cacao-farmers benefit from the value they create.
242.94Kcal
Energy
1013.32Kj
Energy
14.59g
Fat
4.74g
Saturates
21.63g
Carbohydrates
8.65g
Sugars
*
| Energy 242.94Kcal | ||
| Energy 1013.32Kj | ||
| Fat 14.59g | ||
| Saturates 4.74g | ||
| Carbohydrates 21.63g | ||
| Sugars 8.65g | ||
| Fibers 0.92g | ||
| Protein 3.46g | ||
| Salt 0.52mg |
