2 Apr 2024
A Chocolate Custard Cream Éclair Recipe
More than half of global consumers would prefer to have healthier alternatives of their favorite treats to make sure they don’t have to compromise on their consumption behavior. That’s why, for a health & wellbeing éclair, we want to inspire you by adding more fruit into the éclair and by working with sugar reduced ingredients. This way, you can offer your consumers an indulgent treat with improved nutritional values!
Composition
- Choux Paste
- Chocolate Custard
- Coating
Working Method
Choux Paste
Ingredients
Working Method
In a mixing bowl with a paddle attachment, mix all ingredients together at high speed for five minutes.
Pipe in between 20-30 grams per choux
Chocolate Custard
Ingredients
Working Method
In the mixing bowl with a whisk attachment, mix the Cremyvit and water together at high speed for five minutes.
Melt the chocolate to 35ºC and pour it into the mixing bowl.
Pipe 30 gr per éclair.
Coating
Ingredients
Working Method
Melt the chocolate to 40-45°C and add the fondant.
Mix both together and add water to obtain the consistency needed.
use in between 32 to 35°C
Use +/- 20 gr per éclair.
