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Chocolate éclairs with chocolate cereals |
Sweet
Another variant of the choux dough is a recipe of éclairs. Chocolate variation for this recipe with crispy chocolate cereals.
For cereals remain crisp at the moment of eating, better do this step at the last moment. To help the chocolate freezes faster, remove the plate in the refrigerator for 5 minutes then remove and leave to room temperature.
Ingredients
Recipe for 12 tapasFor the choux
For the chocolate pastry cream
For the chocolate cereals
Preparation time: 90 min
Preheat your Four at 400 °F
-
For the éclairs
In a saucepan bring to boil the water, the milk, the sugar, the salt, the butter and the vanilla. Remove from the stove and add the flour with a wood spoon. Cook together on the fire until the dough pulls away from the edge of the pan. Put the mix in the mixer and add the eggs one by one. Fill a pastry bag with the dough and realize the éclairs, 12 cm long on a baking tray with parchment paper. Put it in the oven and cook it until it gets golden brown.
-
Preparation for the chocolate pastry cream
Heat the milk and pistachio paste in a saucepan.
In a bowl, whisk together the sugar and egg yolks. Add the cornstarch and whisk until the mixture is smooth.
Gradually whisk in the hot milk. Return to the pan and bring to the boil over medium heat, whisking constantly. Remove from the heat and add the butter, whisking until smooth.
-
Preparation for the chocolate cereals
Melt the milk chocolate in the bain-marie. At the last moment, pour the chocolate on cereals and mix delicately.
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To serve
Cut the top of the eclairs on their length, then with a pastry bag fitted with a star tip, filled the éclairs with custard. Arrange on top of éclairs some chocolate cereals.
For cereals remain crisp at the moment of eating, better do this step at the last moment. To help the chocolate freezes faster, remove the plate in the refrigerator for 5 minutes then remove and leave to room temperature.
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PASTRY CLASS
The Great Classics of Patisserie NEW RECIPES!
- Soft chocolate fingers, chocolate mousse drops, vanilla chantilly, chocolate tuiles |
- Salted butter caramel sauce |
- Chocolate éclairs with chocolate cereals |
- Lemon shortbread tart, vanilla whipped cream, crunchy white chocolate balls |
PASTRY CLASS
The Great Classics of Patisserie NEW RECIPES!
- Soft chocolate fingers, chocolate mousse drops, vanilla chantilly, chocolate tuiles |
- Salted butter caramel sauce |
- Chocolate éclairs with chocolate cereals |
- Lemon shortbread tart, vanilla whipped cream, crunchy white chocolate balls |
PASTRY CLASS
The Great Classics of Patisserie NEW RECIPES!
- Soft chocolate fingers, chocolate mousse drops, vanilla chantilly, chocolate tuiles |
- Salted butter caramel sauce |
- Chocolate éclairs with chocolate cereals |
- Lemon shortbread tart, vanilla whipped cream, crunchy white chocolate balls |
PASTRY CLASS
The Great Classics of Patisserie NEW RECIPES!
- Soft chocolate fingers, chocolate mousse drops, vanilla chantilly, chocolate tuiles |
- Salted butter caramel sauce |
- Chocolate éclairs with chocolate cereals |
- Lemon shortbread tart, vanilla whipped cream, crunchy white chocolate balls |
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