In a mixing bowl with a paddle attachment, mix all ingredients together at highspeed for five minutes. Pipe in between 50 to 60 grams per eclair. Sprinkle some powdered sugar on top and let them rest for 5min before baking.
Bake: 40 minutes in Deck oven at 170 °C. 14.29% Water loss.
In the mixing bowl with a whisk attachment mix the Ambiante on medium speed for 5 minutes to obtain a soft peak.
Melt the chocolate to 40-45°C and add the fondant. Mix both together and add water to obtain the consistency needed. Use in between 32 to 35°C. Use +/- 20gr per eclairs.
Poke 3 holes in the bottom of the eclairs to pipe in +/- 40gr of the whipped Ambiante. Glaze with the chocolate fondant icing.
