Servings: 24 Pieces
Equipment
- Stovetop
- Large Pot
- Thermometer
- Sieve
- Refrigerator
- Rubber Spatula
- Stand Mixer
- Oven
- Immersion Blender
- Microwave
- Piping Bag (18mm)
- Silicone Baking Mat
- Grapeseed Oil
- Guitar Sheets
- Rolling Pin
Ingredients
Vanilla Paste Crémeux
- 860 g Heavy Cream 36%
- 9 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 200 g Egg Yolks
- 170 g Granulated Sugar
- 8.6 g Powdered Gelatin (220 Bloom)
- 43 g Water (for Gelatin)
Choux Pastry
- 220 g Whole Milk
- 220 g Mineral Water
- 170 g European-Style Butter
- 10 g Granulated Sugar
- 7 g Salt
- 240 g All-Purpose Flour
- 430 g Eggs
Soft Opalys and Vanilla Paste Glaze
- 150 g Heavy Cream 36%
- 4 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 2 g Powdered Gelatin (220 Bloom)
- 10 g Water (for Gelatin)
- 230 g Valrhona Opalys 33% White Couverture Chocolate Feves
- 100 g Absolu Cristal Neutral Glaze
Instructions
Vanilla Paste Crémeux
- Bring the cream and 9 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste to a boil. In the meantime, mix the egg yolks and sugar without whisking.
- Combine these two mixtures.
- Heat to a temperature of 185°F (84-85°C), strain through sieve and add the rehydrated gelatin.
- Store at 40°F (4°C).
Choux Pastry
- Bring the milk, water, butter, sugar and salt to a boil.
- Add the flour and, with the pan still on the heat, use a spatula to help evaporate any liquid off the dough.
- Gradually add the eggs using the paddle attachment of a stand mixer.
- Bake at 355°F (180°C) for approx. 20 minutes.
Soft Opalys and Vanilla Paste Glaze
- Heat the cream and 4 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste, add the gelatin and gradually combine it with the melted 230 g Valrhona Opalys 33% White Couverture Chocolate Feves using a spatula until an emulsion forms.
- Immediately mix using an immersion blender to make a perfect emulsion.
- Once the mixture is complete, add in the Absolu Cristal melted to 160°F (70°C) and mix together using a spatula so that no air bubbles form. Mix with an immersion blender and sieve out any lumps.
Assembly and Finishing
Preparation
- Make the vanilla crémeux and store it at 40°F (4°C).
- Make the choux pastry dough and use a piping bag with an 18mm plain round nozzle to pipe it into éclairs on a silicone mat.
- Spray them lightly with grapeseed oil, then bake them at 355°F (180°C) for 40 to 50 mins with the damper open. If you are using a fan-assisted oven, heat to 480°F (250°C), put the éclairs in, then turn off the oven and keep the door closed. As soon as the choux pastry has blown up and started to change color, turn the oven back up to 355°F (180°C).
- Allow the choux pastry to slowly cook.
Decorations
- Cut the guitar paper into 16×30cm sheets and sprinkle them lightly with vanilla powder.
- Use a cone to draw on fine 14cm lines of pre-set Opalys couverture at 5cm intervals, then cover them over with another guitar sheet.
- Press down gently, then before the couverture sets completely, roll the decoration around a pastry rolling pin. Leave to set for 12 hours.
Finishing Touches
- Make 3 holes in the éclairs, then fill them with lightly whisked vanilla crémeux.
- Melt the glaze at approx. 75°F (25°C) in the microwave and ice the éclairs.
- Finish off by placing a chocolate decoration on each éclair.
Notes
Advice From The Chef:
"It is important to make sure the mixture [of Opalys 33% and Vanilla Powder] forms an emulsion. When you use it, heat the glaze in the microwave to avoid incorporating any air bubbles, but also to avoid destabilizing the emulsion. If you follow these instructions, the glaze will keep its supple, shiny texture for 48 to 72 hours after being defrosted or used."