Learn how to make delicious éclairs with a silky chocolate crémeux and a cocoa crunchy layer!
Signature Chocolate Éclairs
by Karim Bourgi
OPEN LIVE CLASS
Learn how to make delicious éclairs with a silky chocolate crémeux and
a cocoa crunchy layer!
00:15:00
Sec
Min
THIS OFFER EXPIRES IN:
Hours
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Learn how to make Chocolate Éclairs with silky crémeux and crispy decoration
1. Make the choux paste
2. Bake the éclairs
3. Make the basic crème anglaise
4. Prepare the chocolate crémeux
5. Make the chocolate glaze
6. Make the cocoa streusel
7. Make the pressed chocolate crunchy layer
8. Assemble and decorate the chocolate éclairs
2. Bake the éclairs
3. Make the basic crème anglaise
4. Prepare the chocolate crémeux
5. Make the chocolate glaze
6. Make the cocoa streusel
7. Make the pressed chocolate crunchy layer
8. Assemble and decorate the chocolate éclairs
DURING THIS OPEN CLASS YOU WILL
TOOLS AND INGREDIENTS
The tools you need to make the Chocolate Éclairs:
The ingredients you need to make the Chocolate Éclairs:
Tools
· Probe thermometer
· Large saucepan
· Scales
· Silicone frame 35x25 cm
· Silicone mat
· Silicone micro perforated mat Pavoni
· Silicone spatula
· Small saucepan
· Small strainer
· Spoon
· Whisk
· Large saucepan
· Scales
· Silicone frame 35x25 cm
· Silicone mat
· Silicone micro perforated mat Pavoni
· Silicone spatula
· Small saucepan
· Small strainer
· Spoon
· Whisk
· 24 Fingers FLEXIPAN® ORIGINE mold
· Open Star piping tip d=16 mm
· Bowl
· Disposable piping bags
· Food processor
· Hand blender
· Heat-resistant silicone spatula
· Infrared thermometer
· Knife
· Measuring cup
· Planetary mixer
· Open Star piping tip d=16 mm
· Bowl
· Disposable piping bags
· Food processor
· Hand blender
· Heat-resistant silicone spatula
· Infrared thermometer
· Knife
· Measuring cup
· Planetary mixer
· All-purpose flour
· Brown sugar
· Butter 82%
· Citric acid powder
· Cocoa butter
· Cocoa nibs
· Dark chocolate
Valrhona Araguani 72%
· Dark chocolate
Valrhona Caraïbe 66%
· Dextrose powder
· Egg yolks
· Feuilletine (wafer crumbs)
· Glucose syrup
· Milk 2.5%
· Pectin NH
· Roasted almond powder
· Sea salt
· Sugar
· Sweetened condensed milk
· Vegetable oil
(grease spray)
· Whipping cream 35%
· Whole eggs
· Brown sugar
· Butter 82%
· Citric acid powder
· Cocoa butter
· Cocoa nibs
· Dark chocolate
Valrhona Araguani 72%
· Dark chocolate
Valrhona Caraïbe 66%
· Dextrose powder
· Egg yolks
· Feuilletine (wafer crumbs)
· Glucose syrup
· Milk 2.5%
· Pectin NH
· Roasted almond powder
· Sea salt
· Sugar
· Sweetened condensed milk
· Vegetable oil
(grease spray)
· Whipping cream 35%
· Whole eggs
357
82
302
0.3
37
78
485
240
Sufficient quantity
200
50
221
750
6
40
7.5
392
150
Sufficient quantity
500
400
82
302
0.3
37
78
485
240
Sufficient quantity
200
50
221
750
6
40
7.5
392
150
Sufficient quantity
500
400
357
82
302
0.3
37
78
485
240
Sufficient quantity
200
50
221
750
6
40
7.5
392
150
Sufficient quantity
500
400
82
302
0.3
37
78
485
240
Sufficient quantity
200
50
221
750
6
40
7.5
392
150
Sufficient quantity
500
400
· All-purpose flour
· Brown sugar
· Butter 82%
· Citric acid powder
· Cocoa butter
· Cocoa nibs
· Dark chocolate Valrhona Araguani 72%
· Dark chocolate Valrhona Caraïbe 66%
· Dextrose powder
· Egg yolks
· Feuilletine (wafer crumbs)
· Glucose syrup
· Milk 2.5%
· Pectin NH
· Roasted almond powder
· Sea salt
· Sugar
· Sweetened condensed milk
· Vegetable oil (grease spray)
· Whipping cream 35%
· Whole eggs
· Brown sugar
· Butter 82%
· Citric acid powder
· Cocoa butter
· Cocoa nibs
· Dark chocolate Valrhona Araguani 72%
· Dark chocolate Valrhona Caraïbe 66%
· Dextrose powder
· Egg yolks
· Feuilletine (wafer crumbs)
· Glucose syrup
· Milk 2.5%
· Pectin NH
· Roasted almond powder
· Sea salt
· Sugar
· Sweetened condensed milk
· Vegetable oil (grease spray)
· Whipping cream 35%
· Whole eggs
Grams:
Ingredients:
MEET YOUR PASTRY CHEF
Karim Bourgi
- Executive Pastry Chef at Fauchon Paris in UAE
- Executive Pastry Chef at La Maison Du Chocolat Paris (Dubai, Kuwait)
- Third place in the World Pastry Cup
STUDENT REVIEWS OF OUR CLASSES
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Get the recipe, ask questions and learn how to make the Chocolate Éclairs!
FREQUENTLY ASKED QUESTIONS
Check the lists of tools and ingredients you will need to make the Chocolate Éclairs by following this link:
List of tools and ingredients
List of tools and ingredients
No, you are not. At an open live class, you get a recipe for the Chocolate Éclairs which you can make at any convenient time.
You will get the recipe at the open class.
Come to the open class to recive the recipe.
Sign up for the open class
Come to the open class to recive the recipe.
Sign up for the open class
The recording of this masterclass will not be available. You can download the recipe for the Chocolate Éclairs during the open class.
All you need to sign up is a valid email address so we can send you a link to
the open class and other information.
the open class and other information.
Professional pastry Chef Oleksandr Trofimenkov will answer all your questions
related to the Chocolate Éclairs making during the class.
You can contact our technical support in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 068 863 1586
related to the Chocolate Éclairs making during the class.
You can contact our technical support in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 068 863 1586
Check the lists of tools and ingredients
you will need to make the Chocolate Éclairs
by following this link:
List of tools and ingredients
you will need to make the Chocolate Éclairs
by following this link:
List of tools and ingredients
No, you are not. At an open live class,
you get a recipe for the Chocolate Éclairs
which you can make at any convenient time.
you get a recipe for the Chocolate Éclairs
which you can make at any convenient time.
You will get the recipe at the open class.
Come to the open class to recive the recipe.
Sign up for the open class
Come to the open class to recive the recipe.
Sign up for the open class
The recording of this masterclass will
not be available. You can download
the recipe for the Chocolate Éclairs
during the open class.
not be available. You can download
the recipe for the Chocolate Éclairs
during the open class.
All you need to sign up is a valid email
address so we can send you a link to
the open class and other information.
address so we can send you a link to
the open class and other information.
Professional pastry Chef Oleksandr
Trofimenkov will answer all your
questions related to the Chocolate Éclairs
making during the class.
You can contact our technical support
in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 068 863 1586
Trofimenkov will answer all your
questions related to the Chocolate Éclairs
making during the class.
You can contact our technical support
in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 068 863 1586
Join us in social media to get our latest offers:
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For all questions, please contact: info@kica-online.com
UKRAINE
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV
