In a mixing bowl with a paddle attachment mix all ingredients together at high speed for five minutes
Pipe in between 30 to 40 grams per choux
Apply a disk of crumble.
In a mixing bowl with a paddle attachment, cream the butter and Brown sugar and incorporate the flour. Laminate in between two baking paper to 2 mm.
Pre-cut the disc and freeze ready to be applied on the choux paste.
In the mixing bowl with a whisk attachment, mix the Cremyvit and water together at high speed for five minutes.
Melt the chocolate to 35ºC and pour it into the mixing bowl. Pipe 30 gr per éclair.
Poke 3 holes in the bottom of the eclairs to pipe in+/- 30 gr the cooled-down chocolate custard. Decorate it with a chocolate leaf.
More and more, consumers look for food for which they know farmers receive a fair price. Including Cacao-Trace chocolate in your Sacher Torte creation ensures a great taste – thanks to the fermentation process, whilst doing good is our focus to make sure that cacao-farmers benefit from the value they create.
242.94Kcal
Energía
1013.32Kj
Energía
14.59g
Grasas
4.74g
Saturadas
21.63g
Carbohidratos
8.65g
Azúcares
*
| Energía 242.94Kcal | ||
| Energía 1013.32Kj | ||
| Grasas 14.59g | ||
| Saturadas 4.74g | ||
| Carbohidratos 21.63g | ||
| Azúcares 8.65g | ||
| Fibers 0.92g | ||
| Proteína 3.46g | ||
| Salt 0.52mg |
Discover the story that the Éclair has to tell and join us as we explore the different variations that it inspires. From the classic recipe that is devoured in a flash to creative, healthier and more sustainable re-inventions that answer the latest consumer trends.
