ECLAIR

1 – CHOUX  PASTE :

Water 400 gr. / 14 oz
Milk powder 35 gr. / 1.2 oz.
Salt 5gr. / 0.2 oz.
Sugar 15 gr. / 1/2 oz.
Butter or Margarine 175 gr. / 6 oz.
Eggs 400 gr / 14 oz.
Flour 200 gr / 7 oz.
Sour cocoa powder 30 gr. / 1 oz.

2 – CHOCOLATE CREAMY 70%

Caterwhip cream 250 gr. / 8 oz.
Milk 250 gr. / 8 oz.
Yolk 100 gr. / 3.5 oz.
Sugar 50 gr. / 1.75 oz.
Kahkow Black 70% / 225 gr. / 7.8 oz.

3 – CHOCOLATE GLAZE

Caterwhip cream 250 gr. / 8 oz.
Water 300 gr. / 11 oz.
Sugar 360 gr. / 13 oz.
Cocoa Bitter in Powder 120 gr. / 4 oz.
Gelatin in Plate 6 ud.
Miroir Neutro 150 gr. / 5 oz.

1 – CHOUX PASTA:

• Boil the water with sugar, salt and butter.
• At the time of the first boil, add the milk powder.
• At the moment of the second boil, add the mixture of flour and cocoa, previously sifted.
• Mix until you get a uniform dough that comes off alone from the pot.
• Add eggs little by little.
• Form the Eclair **

2 – CHOCOLATE CREAMY 70%

• With the first 4 ingredients (Caterwhip, milk, yolk and sugar) make an English cream, then pour over chopped chocolate (Kahkow), mix and emulsify with an immersion blender.
• Cover to protect from contact with oxygen and avoid contamination.
• Store in the cold for at least 4 hours.

3 – CHOCOLATE GLAZE

• Boil the ingredients for 5 minutes, except the gelatin add the previously rehydrated gelatin, mix, strain, let cool to 30º C.