Pop Éclair

Made with: CARANOA 55%

Steps: 4

Makes 40 éclairs
An original recipe by Nicolas Riveau, Pastry Chef at L'École Valrhona

Recipe steps

CHOUX PASTRY

  • 240gwater
  • 240gwhole uht milk
  • 8gsalt
  • 10gcaster sugar
  • 190gdry butter 84%
  • 270gwheat flour
  • 480gWhole eggs
  1. Bring the milk, water, butter, sugar and salt to the boil. Add the flour and, with the pan still on the heat, use a spatula to help evaporate any liquid off the dough. Gradually add the eggs using the flat beater of an electric mixer. Bake at 355°F (180°C) for approx. 20 minutes.

CRÈME ANGLAISE

  • 1000guht cream 35%
  • 1000gwhole uht milk
  • 410gegg yolks
  • 200gcaster sugar
  1. Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Heat to 180-185°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.

CARANOA CREAM MIX

  1. Once the crème anglaise has been heated and strained through a chinois, use a spatula to create an emulsion by pouring it slowly onto the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the refrigerator.

CARANOA FROSTING

  1. Use the sugar, water and glucose to make a syrup, then cook at 220°F (104°C). Incorporate the sweetened condensed milk then gradually pour the mix out over the melted chocolate and cocoa butter. Immediately mix using an electric mixer to make a perfect emulsion. Bring the Absolu Cristal to the boil, add it to the smaller portion of water and mix in an electric mixer. Store in the refrigerator. Leave to harden for 12 hours before use.

Assembly and finishing

Prepare the cream mix and frosting. Make the choux pastry. Fill the éclairs using a piping bag with a small round nozzle. Melt the chocolate frosting to approx. 75°F (25°C) and ice the éclairs. Using a piping bag, draw interlinking lines (see photo) of pre-crystallized chocolate onto some confectionery dipping paper before immediately covering them with a second sheet of confectionery dipping
paper. Press down lightly with a palette knife. Cut out the decorations so that they are the same size as the éclair. Once the decorations have set, sprinkle them with a mixture of cocoa powder and gold, and place them on your éclairs.

Need Help?

FREQUENTLY ASKED QUESTIONS

Have a question about Valrhona, this website, or technical questions about your recipe?

See our answers

Send us your questions by email.

Send a message
Download in progress
Close