Chocolate Éclair

Name: Chocolate Éclair
Cuisine: French
Ingredients: ½ ounce/15 grams glucose*; ½ ounce/15 grams invert sugar*; 12 ounces/360 grams heavy cream; 2.2 ounces/65 grams water; 4 ounces/120 grams granulated sugar; 4 ounces/120 grams glucose syrup; 4 ounces/120 grams dark chocolate 64%; 4½ gelatin sheet/11 grams silver gelatin sheets*; 4½ gelatin sheet/11 grams silver gelatin sheets*; 2.5 ounces/80 grams condensed milk; 1.5 ounces/45 grams nappage*; Black food coloring, as needed; Chocolate Whipped Ganache; Chocolate Glaze; Gold leaf, as needed*

Preparation info

Yields
15
Éclairs

Difficulty
Easy

Appears in

Bachour the Baker

By Antonio Bachour

Published 2017

About

Ingredients

1 Recipe Choux Pastry

Europe
France
Pie

Method

Follow recipe through to the baked stage.

Chocolate Whipped Ganache

In a small pot bring the 5 ounces/150 grams cream, glucose and invert sugar to a boil. Gradually pour over the chocolate and emulsify with a hand blender. Mix with the cold cream. Let set in the refrigerator for 12 hours.

After 12 hours wh