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
In the mixing bowl with a whisk attachment mix the Cremyvit and water together at high speed for five minutes.
Let rest the cream for 5min before adding the Carat Coverlux/Cakau Dark Cacao-Trace at 40 to 45°C and mix for another minute.
Coating
Warm up the Carat Decorcrem Dark Choco to 35°C. Dipp the eclair in the Carat Decorcrem Dark Choco Cacao-Trace and let set.
ASSEMBLING
Poke 3 holes in the bottom of the eclairs to pipe in+/- 30 gr the cooled-down chocolate custard.
Coat with Carat Decorcrem Dark Choco Cacao-Trace.
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