Recipe EclairS Dulcey Cacahuete

To prepare this dish

Ingredient list

Choux pastry

250 g water
250 g milk
10 g salt
15 g sugar
200 g Elle & Vire gourmet butter 82% fat
300 g flour
500 g eggs
grape seed oil

Dulcey chocolate base

200 g milk
10 g glucose
6 g gelatine
36 g water
400 g Dulcey couverture chocolate at 45°C (113°F)
400 g Sublime, Cream with Mascarpone

Creamy Dulcey chocolate

750 g Dulcey chocolate base
450 g pastry cream

Sugared peanuts

500 g sugar
50 g Elle & Vire gourmet butter 82% fat
5 g salt
Sparkly powder
500 g peanuts, chopped and calibrated
150 g water

Dulcey glaze

150 g water
300 g sugar
300 g glucose syrup
200 g condensed milk (without sugar)
300 g Dulcey chocolate
20 g gelatine powder (200 Bloom)
120 g water for dissolving the gelatine

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Choux pastry

   Bring the water, milk, salt, sugar and butter to the boil. Add the flour and dry out the paste. Gradually add the eggs using a mixer. Use a 15mm small-toothed nozzle to pipe 12 cm éclairs onto a Silpat®. Use a spray to lightly spray grape seel oil onto the éclairs. Bake in a deck oven at 180°C (356°F) (releasing valve open). If using a fan-assisted oven, freeze the choux paste then place in the oven at 260°C (500°F) and turn the oven off. Leave the choux pastry to rise (releasing valve closed) then turn the oven on to 170°C (338°F) without opening the oven.

    

2. 2

   Dulcey chocolate base

   Bring the milk and glucose to the boil, add the gelatine that has been softened in water. Pour onto the melted couverture chocolate and blend. Add the cold cream and blend again. Refrigerate to set.

    

3. 3

   Creamy Dulcey chocolate

   Mix the Dulcey chocolate base with the pastry cream
4. 4

   Sugared peanuts

   Cook the sugar and water to 117°C (243°F). Add the toasted peanuts and stir until evenly coated and the sugar has re-crystallized. Add the butter and salt. Cool. Add the sparkly powder.

    

5. 5

   Dulcey glaze

   Cook the water, sugar and glucose syrup at 103 °C (217°F). Pour into the condensed milk. Add then the chocolate, the gelatine and the water of hydration. If needed, mix and let coloured. Reserve to cold during 24 h. Use at 28°C (82°F).

    

6. 6

   Assembly

   Garnish the éclairs with the creamy Dulcey chocolate through the top. Dip into the glaze then stick the peanuts on, pressing down gently to make them stick. Add the chocolate decoration. 

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A few words about the author…

Nicolas Boussin