Save this TarteletteSee original recipe on www.tarteletteblog.com

Chocolate EclairOh Pierre

advertise
Chocolate EclairOh Pierre

Ingredients

  • eclairs with chocolate pastry cream and chocolate glaze. sprinkle of crushed chikki (indian praline)
  • pate a choux for the eclairs - chocolate sauce used in the chocolate glaze
  • rose pastry cream, poured fondant and raspberry....add a lychee and it is a ph's ispahan eclair...
  • ½ cup (125g) whole milk
  • ½ cup (125g) water
  • 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • 1 cup (140g) all-purpose flour
  • 5 large eggs, at room temperature
  • 2 cups (500g) whole milk
  • 4 large egg yolks
  • 6 tbsp (75g) sugar
  • 3 tablespoons cornstarch, sifted
  • 7 oz (200g) bittersweet chocolate, preferably velrhona guanaja, melted
  • 2½ tbsp unsalted butter, at room temperature
  • 1/3 cup (80g) heavy cream
  • 3½ oz (100g) bittersweet chocolate, finely chopped
  • 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
  • 7 tbsp (110 g) chocolate sauce (recipe below), warm or at room temperature
  • 4½ oz (130 g) bittersweet chocolate, finely chopped
  • 1 cup (250 g) water
  • 1/3 cup (70 g) sugar
advertise

Social Stats

0Rating
0-5
517Pinterest
Pins
22Facebook
Shares
1Tweets
1StumbleUpon
Views

Recipe Stats

Published 2014-09-09 12:19:14 (2 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×