Enjoy rich taste of chocolate eclair with a crispy layer and a creamy custard cream
June 14th, 14:00 London time
HOW TO BAKE PERFECT ECLAIRS: making Chocolate Eclair
00:15:00
Sec
Min
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Hours
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Prepare an eclair with a rich chocolate flavor perfectly covered with a seductive glaze
1. Make chocolate glaze for the éclairs
2. Make the tender chocolate choux paste
3. Pipe the eclairs with a pastry bag
4. Bake eclairs with a smooth and even shape
5. Properly prepare a crispy layer for eclairs
6. Prepare chocolate custard
7. Assemble, glaze and decorate eclairs
2. Make the tender chocolate choux paste
3. Pipe the eclairs with a pastry bag
4. Bake eclairs with a smooth and even shape
5. Properly prepare a crispy layer for eclairs
6. Prepare chocolate custard
7. Assemble, glaze and decorate eclairs
DURING THIS OPEN CLASS YOU WILL
Choux paste:
Glaze:
· A thick bottom saucepan
· A heat-resistant spatula
· A contact thermometer
· A hand blender
· A measuring cup
· Cling film
· A heat-resistant spatula
· A contact thermometer
· A hand blender
· A measuring cup
· Cling film
Custard:
· Wide flat container
· A planetary mixer with the whisk attachment
· A pastry bag with a round tip
d = 7 mm
· A planetary mixer with the whisk attachment
· A pastry bag with a round tip
d = 7 mm
TOOLS AND INGREDIENTS
The tools you need to make Chocolate Eclair:
The ingredients you need to make Chocolate Eclair:
· A thick-bottomed saucepan
· A whisk
· A silicone spatula
· A planetary mixer with a paddle attachment
· An infrared thermometer
· A whisk
· A silicone spatula
· A planetary mixer with a paddle attachment
· An infrared thermometer
Ingredients:
· Water
· Sugar
· Glucose syrup
· Condensed milk
· Dark chocolate Callebaut 70%
· Cocoa butter
· Neutral gel
· Milk
· Sea salt
· Inverted sugar
· Butter 82%
· Flour 9-10,5% protein
· Cocoa powder
· Whole eggs
· Sugar
· Glucose syrup
· Condensed milk
· Dark chocolate Callebaut 70%
· Cocoa butter
· Neutral gel
· Milk
· Sea salt
· Inverted sugar
· Butter 82%
· Flour 9-10,5% protein
· Cocoa powder
· Whole eggs
Grams:
198
124
95
75
120
20
150
465
4
2
130
125
15
288
124
95
75
120
20
150
465
4
2
130
125
15
288
Ingredients:
· Milk chocolate Cacao Barry 40%
· Praline
· Sea salt
· Royaltine (wafer crumb)
· Cocoa bean nibs
· Cornstarch
· Egg yolks
· Dark chocolate 80%
· Dark chocolate 70%
· Red cocoa
· Food gold
· Praline
· Sea salt
· Royaltine (wafer crumb)
· Cocoa bean nibs
· Cornstarch
· Egg yolks
· Dark chocolate 80%
· Dark chocolate 70%
· Red cocoa
· Food gold
Grams:
· A pastry bag with the French Open Star
· Scissors, a knife
· A plastic scraper,
· A baking sheet
· A non-perforated silicone mat
· A perforated silicone mat
· A filling tip
· Scissors, a knife
· A plastic scraper,
· A baking sheet
· A non-perforated silicone mat
· A perforated silicone mat
· A filling tip
20
60
30.5
50
15
30
1.5
53
142
60
30.5
50
15
30
1.5
53
142
· An offset spatula
· A hand blender
· A parchment cornet
· A spoon
· Strainer
· A ruler
· Tweezers
· A hand blender
· A parchment cornet
· A spoon
· Strainer
· A ruler
· Tweezers
Piping and assembling:
MEET YOUR PASTRY CHEF
Oleksandr Trofimenkov
- KICA Academy Brand Chef and Pastry Lab leader
- Best French Pastry School Ecole Ducasse ENSP graduate
- Opened and managed a large pastry production in Dubai, UAE
STUDENT REVIEWS OF OUR CLASSES:
FREQUENTLY ASKED QUESTIONS
Check the list of tools and ingredients for making the Chocolate eclair
by following the link:
List of tools and ingredients
by following the link:
List of tools and ingredients
The link to the recipe will be sent to your email address after open class on Chocolate eclair. Register for the open masterclass to get the Chocolate eclair recipe:
Register to the master class
Register to the master class
All you need is to register with a valid e-mail to get the letter with link to the open masterclass and other notice.
Professional pastry chef and KICA tutor Oleksandr Trofimenkov will answer
all your questions related to the Chocolate eclair during the open class.
You can contact our technical support in the event of any technical issues
via messengers Whatsapp, Telegram, Viber on +38 068 863 1586
all your questions related to the Chocolate eclair during the open class.
You can contact our technical support in the event of any technical issues
via messengers Whatsapp, Telegram, Viber on +38 068 863 1586