Chocolate Éclair CONFECTION

Chocolate Éclair

Made with Confection 80%

An original L’École Valrhona recipe

3 steps

An original L’École Valrhona recipe

Recipe Step by Step


Soft CONFECTION 80% Chocolate Glaze

170 g Whipping cream
180 g CONFECTION 80%*
450 g Absolu Cristal neutral glaze
800 g Total weight

Warm the cream then gradually combine with the chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the Absolu Cristal neutral glaze which you have simmered with 5% of its weight of water.
Mix again.
Use at 85/105 °F (30/40 °C).

CONFECTION 80% Crème Pâtissière

2100 g Whole milk 
320 g Sugar
260 g  Eggs
55 g Cornstarch
90 g Gelcrem Hot
540 g CONFECTION 80%*
3365 g Total weight

Bring the milk to a boil.
Mix together the sugar and eggs, then add the cornstarch and Gelcrem.
Pour the milk over the mixture, put it back in the pan and cook for 2 minutes until boiling.
Pour the hot crème pâtissière into the chocolate.
Make an emulsion.
Cool quickly.

*Same amount for Equateur 80%, Ghana 80%, Madagascar 80%, République Dominicaine 80%.

Choux pastry

240 g Water
240 g Whole milk
10 g Fine salt
10 g Sugar
190 g European-style butter
280 g Pastry flour
480 g Eggs
1450 g Total weight

Bring the water, milk, salt, sugar, and butter to a boil.
Add the flour, then allow the liquid to evaporate.
Remove from the heat and gradually incorporate the eggs.
Pipe the choux pastry into éclairs.

Assembly and finishing

Chocolate Éclair CONFECTION

Assembly & Finishing :

Make the soft glaze and crème pâtissière. Keep refrigerated. Make the choux pastry and arrange it on a tray lined with perforated silicone mat.

If you are cooking in a ventilated oven:
Bake at 330 °F (165 °C) in a ventilated oven for approx. 35 minutes with the vents open.
Fill the éclairs using a piping bag with a small round nozzle.
Melt the chocolate glaze at 82/85 °F (28/30 °C) and use it to glaze the éclairs’ rounded tops.
Keep refrigerated.