Chocolate-Hazelnut Éclairs
Pastry Chefs Gonzo Jimenez and David Lewis of Miette et Chocolat | Aurora, CO
Yield: 12 éclairs
Adapted by StarChefs | April 2017
INGREDIENTS
Pâte à Choux:
100 grams milk
100 grams water
4 grams salt
4 grams sugar
86 grams butter
112 grams high gluten flour
175 grams eggs
22 grams heavy cream
Craquelin:
100 grams butter, softened
100 grams sugar
125 grams all-purpose flour
5 grams vanilla sugar
Chocolate-Hazelnut Filling:
70 grams sorbitol
105 grams sugar
75 grams glucose syrup
160 grams heavy cream, warm
310 grams condensed milk
2 grams soy lecithin
150 grams 61% dark couverture chocolate, melted
35 grams dextrose
75 grams hazelnut paste
Pastry cream
To Assemble and Serve:
Chocolate panel
Chocolate shards
Chocolate pearls
Pastillage flowers
Miniature chocolate macaron
METHOD
For the Pâte à Choux:
In a saucepan over medium heat, combine milk, water, sugar, salt, and butter; bring to a boil. Whisk in flour and cook for 3 minutes. Add mixture to the bowl of a stand mixer fitted with a paddle. On low speed, incorporate eggs one at a time. Pour in cream at the end and mix to combine. Transfer dough to a pastry bag and pipe onto a sheet tray lined with a silicone mat. Freeze and cut to desired length.
For the Craquelin:
In the bowl of a stand mixer fitted with a whisk, cream butter and sugar. Add flour and vanilla sugar mixing to combine. Onto a sheet of parchment, roll out mixture to 4 millimeters thick and freeze.
For the Chocolate-Hazelnut Filling:
In a saucepan over medium-low flame, combine sorbitol and sugar and heat until melted. Add glucose and cook to dry caramel. Stir in cream, lecithin, and condensed milk. Bring to boil for 2 to 3 minutes. Add dextrose, hazelnut paste, and melted chocolate; homogenize with an immersion blender. Cool to room temperature. Scale mixture and fold in equal parts pastry cream. Transfer to pastry bag.
To Assemble and Serve:
Heat oven to 400°F. Place frozen éclairs onto a sheet tray lined with a silicone mat. Cut Craquelin to match shape of éclairs and place on top, working quickly. Bake éclair 18 minutes. Lower oven to 360°F and bake 20 minutes more. Remove and cool. Pipe Chocolate. Hazelnut Filling into éclairs. Pipe a dab of filling on top to secure a chocolate panel, and then pipe a zigzag of the filling onto the chocolate. Garnish with chocolate shards and pearls, a pastillage flower, and a miniature chocolate macaron.
