Recipe for 70 éclairs

Pâte à choux
“Crémeux” exotic
Milk chocolate Chantilly

Pâte à choux

  • Water - 250 g
  • Meadow fresh milk - 250 g
  • Sugar - 20 g
  • Salt - 10 g
  • President unsalted butter roll - 200 g
  • Flour - 320 g
  • Eggs - 500 g
Bring the water, milk, salt, sugar and butter to a boil.
Add the flour and stir.
Gradually add the eggs.
Pipe the éclair or profiterole with a round nozzle of the size you wish.
Put in a ventilated oven at 160°C. 

“Crémeux” exotic

Mix the eggs with the sugar.
Warm the purees and pour on the eggs/sugar mix. Heat up at 77°C.
Add the melted gelatin and cool the mix to 40°C then add the President butter.
Keep in a chiller before use.

Milk chocolate Chantilly

  • Cacao Barry Alunga Milk chocolate - 625 g
  • Fresh cream 35% - 1 l
Melt the milk chocolate.
Add the fresh cream and mix together. 
Keep in a chiller for minimum 2 hours.
Whip the mix until you get the “Chantilly” texture.