dish
Éclair
eclair · pastry · French
About
Baked choux split and filled with pastry cream, with a line of ganache on top. Three foundation components, assembled.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Choux pastry 200 g · component · structure
Choux panade 132 g · preparation · structure
Water66 g · ingredient · liquid
Unsalted butter33 g · ingredient · fat
All-purpose wheat flour33 g · ingredient · structure
Salt1 g · ingredient · seasoning
Beaten egg 66 g · preparation · structure
Whole egg66 g · ingredient · structure
Salt0 g · ingredient · seasoning
Sugar2 g · ingredient · sweetener
Pastry cream 250 g · component · structure
Whole milk161 g · ingredient · liquid
Egg yolk32 g · ingredient · structure
Sugar32 g · ingredient · sweetener
Cornstarch15 g · ingredient · thickener
Unsalted butter10 g · ingredient · fat
Dark chocolate ganache 80 g · component · garnish
Tempered dark chocolate 40 g · preparation · structure
Dark chocolate40 g · ingredient · structure
Heavy cream40 g · ingredient · liquid
Recipe build
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Steps
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History Unverified
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Sources
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Uses
- Choux pastry 200 g
- Pastry cream 250 g
- Dark chocolate ganache 80 g
Preparations used
- No preparation inputs on this node.
Used in
- Nothing references this node yet.
Similar in this layer
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Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 161.3 g Whole milkpath eclair → pastry-cream-classic → whole-milk
- 66.0 g Whole eggpath eclair → choux-classic → beaten-egg → whole-egg
- 65.5 g Waterpath eclair → choux-classic → choux-panade → water
- 40.0 g Heavy creampath eclair → dark-ganache → heavy-cream
- 40.0 g Dark chocolatepath eclair → dark-ganache → tempered-dark-chocolate → dark-chocolate
- 32.8 g Unsalted butterpath eclair → choux-classic → choux-panade → unsalted-butter
- 32.8 g All-purpose wheat flourpath eclair → choux-classic → choux-panade → wheat-flour
- 32.3 g Egg yolkpath eclair → pastry-cream-classic → egg-yolk
- 32.3 g Sugarpath eclair → pastry-cream-classic → sugar
- 14.5 g Cornstarchpath eclair → pastry-cream-classic → cornstarch
- 9.7 g Unsalted butterpath eclair → pastry-cream-classic → unsalted-butter
- 1.7 g Sugarpath eclair → choux-classic → sugar
- 1.0 g Saltpath eclair → choux-classic → choux-panade → salt
- 0.3 g Saltpath eclair → choux-classic → salt