Chef · cooking graph
dish

Service éclairs

eclairs-advanced · pastry · French

About

Piping choux filled with pastry cream for piping and glazed with ganache. A leveled reading of the éclair.

Building blocks

Top-down view: Ready blocks stay closed; open Make to see nested components.

Piping choux 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 for piping 250 g · component · structure
Whole milk162 g · ingredient · liquid
Egg yolk26 g · ingredient · structure
Sugar32 g · ingredient · sweetener
Cornstarch15 g · ingredient · thickener
Unsalted butter13 g · ingredient · fat
Vanilla extract2 g · ingredient · seasoning
Tempered dark ganache 80 g · component · garnish
Unsweetened chocolate42 g · ingredient · structure
Heavy cream31 g · ingredient · liquid
Unsalted butter5 g · ingredient · fat
Espresso2 g · ingredient · seasoning

Recipe build

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