This decadent Chocolate Éclair pairs a crisp, golden choux pastry with a velvety dark chocolate custard center. Dipped in a beautifully glossy chocolate glaze, it delivers a classic and deeply indulgent bakery experience.
| INGREDIENTS | WEIGHT |
|---|---|
| 'Chocolate' custard creme | |
| RAP Instant Custard Mix | 0.500kg |
| Cold water | 1.250kg |
| Dark chocolate (melted) | 0.380kg |
| Choux pastry | |
| Water | 0.320kg |
| Milk | 0.320kg |
| Unsalted butter | 0.320kg |
| Sugar | 0.016kg |
| Salt | 0.008kg |
| Plain flour | 0.320kg |
| Whole eggs | 0.500kg |
| Chocolate glaze | |
| Water | 0.250kg |
| Thickened cream | 0.150kg |
| Cocoa powder | 0.100kg |
| Castor sugar | 0.250kg |
| Dark chocolate | 0.200kg |
16581 RAP Instant Custard Mix 15kg
Add water and RAP or RAP Instant Custard Mix to mixing bowl.
Blend on low speed for 1 minute and scrape down.
With a whisk, mix for 5 minutes on top speed.
Lastly stream in the melted chocolate on low speed and mix until combined.
Leave to stand for 5 minutes before use.
Bring butter, milk, water, salt and sugar to boil. Cook in flour and mix until combined (1 minute).
Transfer to mixing bowl fitted with a paddle and mix in eggs gradually until all eggs have been incorporated.
Pipe onto trays using a piping bag fitted with star tip nozzle lengths of 12cm and bake in oven at 190°C for 25 mins or until golden brown.
Boil the water and cream together.
Add the cocoa powder and sugar and mix, continue cooking to 106°C.
Remove from heat and pour over the chopped dark chocolate and mix until smooth. Reserve mixture in fridge until required.
Dip éclairs into the glaze at a desired temperature of 30°C.
