chocolate eclair
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

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chocolate eclair
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

DURING THIS OPEN CLASS YOU WILL

TOOLS & INGREDIENTS

Choux paste:

Glaze:

· A thick bottom saucepan
· 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



    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
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    Ingredients:
    · Water
    · Sugar
    · Glucose syrup
    · Condensed milk
    · Dark chocolate Callebaut 70%
    · Cocoa butter
    · Neutral gel
    · Milk
    · Sea salt
    · Inverted sugar
    · Butter 82%
    · Мука 9-10,5% протеина
    · Cocoa powder
    · Whole eggs
    Grams:
    198
    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
    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
    20
    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
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    Piping and assembling:

    MEET YOUR PASTRY CHEF

    Aleksandr 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
      aleksandr trofimenkov

      STUDENT REVIEWS OF OUR CLASSES:

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      FREQUENTLY ASKED QUESTIONS

      Tools and ingredients
      Check the list of tools and ingredients for making the Chocolate eclair
      by following the link:

      List of tools and ingredients
      Where can I find the Chocolate eclairs recipe?
      The link to the recipe will be sent to your email address after open class on Chocolate eclair. Register for the open master class to get the Chocolate eclair recipe:

      Register to the master class
          Will I be able to access the learning materials after the class?
          You can purchase the Chocolate eclair open master class recording
          with access for 1 month here
          What do I need to participate in the open class?
          All you need is to register with a valid e-mail to get the letter with link to the open class and other notice.
          Who can help me if I have problems or questions?
          Professional pastry chef and KICA tutor Aleksandr Trofimenkov will answer
          all your questions related to the Chocolate eclair during the open class.

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