Pop Éclair

Made with Caranoa 55%

An original recipe by Nicolas Riveau

4 steps

Makes 40 éclairs

Recipe Step by Step


Choux Pastry

240g water
240g whole uht milk
8g salt
10g caster sugar
190g dry butter 84%
270g wheat flour
480g Whole eggs

Bring the milk, water, butter, sugar and salt to the boil. Add the flour and, with the pan still on the heat, use a spatula to help evaporate any liquid off the dough. Gradually add the eggs using the flat beater of an electric mixer. Bake at 355°F (180°C) for approx. 20 minutes.

Crème Anglaise

1000g uht cream 35%
1000g whole uht milk
410g egg yolks
200g caster sugar

Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Heat to 180-185°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.

Caranoa Cream Mix

2400g Crème anglaise
1000g 20131 CARANOA 55%

Once the crème anglaise has been heated and strained through a chinois, use a spatula to create an emulsion by pouring it slowly onto the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the refrigerator.

Caranoa Frosting

75g water
100g caster sugar
120g Glucose DE 38/40
100g Sweetened condensed milk
170g 20131 CARANOA 55%
20g water

Use the sugar, water and glucose to make a syrup, then cook at 220°F (104°C). Incorporate the sweetened condensed milk then gradually pour the mix out over the melted chocolate and cocoa butter. Immediately mix using an electric mixer to make a perfect emulsion. Bring the Absolu Cristal to the boil, add it to the smaller portion of water and mix in an electric mixer. Store in the refrigerator. Leave to harden for 12 hours before use.

Assembly and finishing

Prepare the cream mix and frosting. Make the choux pastry. Fill the éclairs using a piping bag with a small round nozzle. Melt the chocolate frosting to approx. 75°F (25°C) and ice the éclairs. Using a piping bag, draw interlinking lines (see photo) of pre-crystallized chocolate onto some confectionery dipping paper before immediately covering them with a second sheet of confectionery dipping
paper. Press down lightly with a palette knife. Cut out the decorations so that they are the same size as the éclair. Once the decorations have set, sprinkle them with a mixture of cocoa powder and gold, and place them on your éclairs.