Preview

Dark chocolate éclairs with milk chocolate cereals

Another variant of the choux dough is a recipe of éclairs. Chocolate variation for this recipe with crispy chocolate cereals.

Ingredients

Recipe for 4 persons

For the choux

120 Gr
Water
120 Gr
Milk
15 Gr
Sugar
5 Gr
Salt
110 Gr
Butter
7 Gr
Vanilla extract
140 Gr
Wheat flour
5 Unit(s)
Egg

For the chocolate pastry cream

720 Ml
Milk
2 Clove(s)
Madagascar vanilla
8 Unit(s)
Egg yolk
110 Gr
Sugar
72 Gr
Cornstarch
60 Gr
Butter
165 Gr
Dark chocolate
50 Gr
Gianduja chocolate

For the chocolate cereals

125 Gr
Cereals
250 Gr
Milk chocolate
Dark chocolate éclairs with milk chocolate cereals

Preparation time: 20 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 parchement paper. Put it in the oven and cook it until it gets golden brown.

  • Preparation for the chocolate pastry cream

    In a saucepan, heat milk. In a bowl, vigorously whisk together the sugar and eggs. Add flour and cornstarch and whisk until the mixture is smooth. Add the hot milk gradually, whisking. Return to saucepan and bring to a boil over medium heat, whisking constantly. Remove from heat and add the butter and chocolate and stir until all is melted.

  • 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.

  • 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.

Class with similar recipe

Saturday, 27 July10:00 à 13:00
Ateliers & Saveurs Quebec city
80.00$ / pers.

PASTRY CLASS

Classics of French Pastry

  • Pistachio macaroons
  • Caramelized apple mille-feuille, vanilla ivory cream
  • Dark chocolate éclairs with milk chocolate cereals
  • Paris Brest with a praline and hazelnut heart
More information
Saturday, 03 August10:30 à 13:00
Ateliers & Saveurs Old Montreal
85.00$ / pers.

PASTRY CLASS

Classics of French Pastry

  • Pistachio macaroons
  • Caramelized apple mille-feuille, vanilla ivory cream
  • Dark chocolate éclairs with milk chocolate cereals
  • Paris Brest with a praline and hazelnut heart
More information

Saturday, 10 August10:30 à 13:00
Ateliers & Saveurs Old Montreal
85.00$ / pers.

PASTRY CLASS

The secrets of puff pastry. 1 hot drink or juice included

  • Dark chocolate éclairs with milk chocolate cereals
  • Duo of crunchy cream puffs, star anise pear brunoise, mascarpone whipped cream
  • Choux with tiramisu cream and spicy mango purée
  • Coffee Religieuse with Madagascar vanilla chantilly
More information

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