Callebaut 811 Eclaire

• In a saucepan bring to the boil the water, milk & butter 
• Off the heat, add the flour, salt – mix to a smooth paste allow to cook out until the paste comes away from the sides +- 1 min 
• Transfer to a mixing bowl with a paddle attachment & add the eggs until a smooth paste is achieved 
• Pipe into shape with medium round nozzle  
• Bake without steam
• Bake at a temperature of 170°C until deep brown approximately 20 min
• Care needs to be taken not to remove under baked choux, as this will cause the choux paste to become soggy 

NOTE: With convection ovens the first 10 min need to be baked with a cover over the choux paste

• Combine 30g of Milk, egg yolk, corn starch, flour and sugar until a smooth paste is formed
• Bring the remaining milk and vanilla extract
• Temper hot liquid over the eggs whilst whisking until blended in
• Return to the heat to cook out until thick- low heat for 2-5 minutes
• Add chocolate
• Allow to cool
• Pipe into choux puffs

• Bring to the boil the cream and glucose syrup
• Add the chocolate and mix to form a smooth mass
• Cool slightly and use to glaze eclaire
• Garnish with Mona Lisa chocolate shavings and dust in cocoa powder