Sustainable Eclair Cacao-Trace Certified

Ingredients

For 50 portions

Working Method

Choux Paste

In a mixing bowl with a paddle attachment mix all ingredients together at  high speed for five minutes.
Pipe in between 20-30 grams per choux.


Chocolate Custard

In the mixing bowl with a whisk attachment mix the Cremyvit and water together at high speed for five minutes. Melt the chocolate at 35°C and pour it into the mixing bowl.  Pipe 30gr per eclair.


Coating
Warm up the Carat Decorcrem Dark Choco to 35°C. Dipp the eclair in the Carat Decorcrem Dark Choco Cacao-Trace and let set.

ASSEMBLING

Poke 3 holes in the bottom of the eclairs to pipe in+/- 30 gr the cooled-down chocolate custard.
Coat with Carat Decorcrem Dark Choco Cacao-Trace.


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