Difficult
1Hr 10Mins
30 Mins
10 ECLAIRS
Prepare one day in advance: GUANAJA 70% namelaka, jellied cherry coulis, chocolate decorations
Make on the day: Choux pastry
You will need:
- Immersion blender
- stand mixer
- thermometer
- piping bag with a nozzle
- mixing bowl
- spatula
- 13mm nozzle
Made with the products below :
GUANAJA 70% NAMELAKA
Ingredients :
- 3.53oz Milk
- 0.11oz Gelatin
- 0.53oz Water (for blooming the gelatin)
- 4.41oz GUANAJA 70%
- 7.05oz Heavy cream
Preparation Time : 10 Mins
Refrigerate For : 12 Hrs
Steps:
- Bring the milk to a boil, then add the gelatin previously bloomed in water.
- Use a spatula to create an emulsion while gradually pouring it over the partly melted GUANAJA 70% chocolate.
- Blend as soon as possible until you have a perfect emulsion.
- Pour onto a baking sheet at 115/120°F (45/50°C).
- Leave to set in the refrigerator for 12 hours.
JELLIED CHERRY COULIS
Ingredients :
- 9.17oz Cherry purée
- 0.18oz Gelatin
- 2.47oz Caster sugar
Preparation Time : 10 Mins
Leave to Sit For : 20 Mins
Freeze For : 1 Hr
Steps:
- Add the gelatin to 3.53oz of Morello cherry purée at 40°F (4°C), then wait 20 minutes to allow the gelatin to bloom.
- Heat the mixture to 120/140°F (50/60°C) to fully melt the gelatin.
- Add the sugar, and pour in the second part of the purée at 40°F (4°C).
- Blend until homogeneous.
- Immediately pour into a cake tin lined with plastic wrap.
- Set aside in the refrigerator for 1 hour, then cut into éclair shapes.
CHOUX PASTRY
Ingredients :
- 2.82oz Milk
- 2.82oz Water
- 2.65oz Butter
- 0.07oz Sugar
- 0.07oz Salt
- 3.17oz Flour
- 4.94oz Eggs
Preparation Time : 20 Mins
Bake For : 30 Mins
Steps:
- Bring the milk, water, butter, sugar, and salt to a boil.
- Add the flour off the heat and return to the heat.
- Use the spatula to help the liquid evaporate.
- Put the dough in a food processor with the paddle attachment to finish drying out and leave to cool.
- Add the eggs one by one to the dough.
- Using a piping bag fitted with a 13mm plain nozzle, pipe out the éclair.
- Bake at 355°F (180°C) for about 30 minutes.
RECIPE ASSEMBLY
Ingredients :
- Cherries
- 8.82oz GUANAJA 70%
Preparation Time : 30 Mins
Steps:
- Prepare the diced cherries in advance.
- When the choux pastry is cooked and cooled, cut the underside of the éclair lengthwise for easy garnishing.
- Using a piping bag, fill the base of the éclair with GUANAJA 70% namelaka.
- Add the diced cherries at the center, then add the namelaka cream again before closing the éclair.
- Place on top of the still-frozen jellied cherry coulis.
- Once the coulis is thawed, randomly place the tempered GUANAJA 70% chocolate pieces.
- Check out the tempering chart specified on the back of the bag.
Can I prepare the cherries ahead of time?
Yes, preparing and dicing the cherries in advance helps speed up the final assembly process.
Why should the éclair be cooled before filling?
Cooling prevents the filling from melting and helps maintain the crisp texture of the choux pastry.
What is GUANAJA 70% namelaka?
Namelaka is a silky, creamy chocolate filling with a rich texture that works perfectly inside éclairs and pastries.
How should I store the finished éclairs?
Store the éclairs in the refrigerator and serve chilled for the best texture and flavor.
What chocolate equivalents can replace GUANAJA 70%?
You can substitute GUANAJA 70% with CARAÏBE 66% (4.59oz), ORIADO 60% (4.94oz), MANJARI 64% (4.76oz), EQUATORIALE NOIRE 55% (5.11oz), JIVARA 40% (6.17oz), or AZÉLIA 35% (6.70oz).
