Recipe Excellence Eclair

To prepare this dish

Ingredient list

BASIC CHOUX PASTRY

150 g milk
150 g water
260 g Elle & Vire gourmet butter 82% FAT
4 g salt
5 g sugar
240 g flour
400 g eggs
SQ icing sugar

BASIC CRÈME PATISSIÈRE

400 g milk
90 g sugar
120 g egg yolks
1 Tahitian vanilla pod
35 g refined corn starch
100 g Excellence Whipping Cream 35% FAT
84 g (12 g 220 bloom powdered gelatine + 72 g milk)
40 g white couverture chocolate

TAHITIAN VANILLA DIPLOMAT CREAM

800 g pastry cream
500 g Excellence Whipping Cream 35% FAT

POWDERED CARAMEL

200 g glucose
200 g fondant pâtissier (pouring fondant)
25 g Elle & Vire gourmet butter 82% FAT

SWEETENED WHIPPED CREAM

800 g Excellence Whipping Cream 35% FAT
75 g sugar

ASSEMBLY

SQ QS caramel strips

Elle & Vire products used

Elle & Vire gourmet butter 82% FAT

Excellence Whipping Cream 35% FAT

The recipe,
step by step

1. 1

   BASIC CHOUX PASTRY

   Boil the milk, water, butter, salt and sugar together. Add the flour and gelatinise the dough. Place in the bowl of a mixer fitted with a blade attachment. Add half of the eggs to lower the temperature of the dough, then the rest a little at a time until the desired texture is obtained, depending what you are making. The dough should have a smooth, fine texture. Spray with oil or a cake release spray, pipe the choux, then sprinkle them with a very small amount of icing sugar. Bake at 190°C for 10 minutes with the vent closed, then 25 minutes with it open at 180°C.

2. 2

   BASIC CRÈME PATISSIÈRE

   Mix together the milk, the cream, the sugar, the vanilla pod, the egg yolk, the refined corn starch and bring to the boil. Add the gelatine mass. Once you have made the crème pâtissière and whilst it is still hot, add the white chocolate couverture at the end. Leave to cool.  

3. 3

   TAHITIAN VANILLA DIPLOMAT CREAM

   Fold the whipped Excellence cream into the just made crème pâtissière. Inject the Tahitian vanilla diplomat cream into the eclairs.

4. 4

   POWDERED CARAMEL

   Cook the two ingredients together until the mixture reaches the desired point of caramelisation. Add the butter. Pour it onto a Silpat® and leave to cool. Once cold, grind it up in a mixer until you get a fine powder and quickly set aside. Sprinkle on an eclair chablon mat and melt in the oven at 190°C.

5. 5

   SWEETENED WHIPPED CREAM

   Start whipping the very cold cream (4-5°C). When half whipped, add the sugar.

6. 6

   ASSEMBLY

   Pipe the cream over the eclair, which has already been filled with the vanilla diplomat cream. Add the strip of caramel and a little gold leaf.

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