Callebaut 811 Eclaire
Makes: 25
  • High profit
  • No food waste
  • Comfort Foods
Get your Chocolate Fix with this Decadant Chocolate eclaire.
Get your Chocolate Fix with this Decadant Chocolate eclaire.
Shelf life:
4 days
Refrigerate 13-15°C
Containing: 3 Components


Ingredients: Choux

  • 125 g
  • 125 g
  • 100 g
  • 150 g
    cake flour
  • 5 g
    fine salt
  • 250 g

Preparation: Choux

  • 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

Callebaut 811 Pastry Cream

Ingredients: Callebaut 811 Pastry Cream

Preparation: Callebaut 811 Pastry Cream

  • 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

Callebaut 811 Ganache

Ingredients: Callebaut 811 Ganache

Preparation: Callebaut 811 Ganache

  • 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

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