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Chocolate Éclairs

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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Chocolate Éclairs
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
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
· 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
· 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
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
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
· 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
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
    Karim Bourgi
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