Learn how to make delicious eclairs with a silky chocolate crémeux and a cocoa crunchy layer!
Chocolate Eclairs by Karim Bourgi
open LIVE MASTER class
Join on April 8th at 14:00 London time
Watch the class, ask questions, get the recipe
OPEN LIVE MASTER CLASS
RECIPE AUTHOR
- Best Pastry Chef 2023 in the Middle East and North Africa
- Founder and owner of pastry shops: KAYU Mayfair London, KAYU Bakehouse Dubai, KAYU Bistro Abu Dhabi, KAYU Dabab Riyadh
Karim Bourgi
- Brand ambassador for Valrhona and Elle & Vire
- Author of the BESTSELLER «Pastry Collection by Karim Bourgi»
Min
Sec
00:15:00
THIS OFFER EXPIRES IN:
Hours
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Learn how to make Chocolate Eclairs with silky cremeux and a cocoa crunchy layer
1. Make the choux paste
2. Pipe and bake the eclairs
3. Prepare the chocolate cremeux
4. Make the chocolate glaze
5. Prepare the cocoa streusel
6. Make the pressed chocolate crunchy layer
7. Assemble the eclairs
8. Decorate and glaze the eclairs
2. Pipe and bake the eclairs
3. Prepare the chocolate cremeux
4. Make the chocolate glaze
5. Prepare the cocoa streusel
6. Make the pressed chocolate crunchy layer
7. Assemble the eclairs
8. Decorate and glaze the eclairs
DURING THIS OPEN CLASS YOU WILL
TOOLS AND INGREDIENTS
The tools you need to make the Chocolate Eclairs:
The ingredients you need to make the Chocolate Eclairs:
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:
OPEN CLASS PASTRY CHEF
Oleksandr Trofimenkov
- KICA Academy Brand Chef and Pastry Lab leader
- Leading French Pastry School Ecole Ducasse ENSP graduate
- Opened and managed a large pastry production in Dubai, UAE
STUDENT REVIEWS OF OUR CLASSES
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Get the recipe, ask questions and learn how to make the Chocolate Eclairs!
The class starts on April 8th at 14:00 London time
FREQUENTLY ASKED QUESTIONS
Check the lists of tools and ingredients you will need to make the Chocolate Eclairs 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 Eclairs 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 will be able to download the Chocolate Eclairs recipe 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 making the Chocolate Eclairs during the class.
You can contact our technical support in the event of any technical issues
via Whatsapp, Telegram, Viber on
+380960023898
related to making the Chocolate Eclairs during the class.
You can contact our technical support in the event of any technical issues
via Whatsapp, Telegram, Viber on
+380960023898