Ingredients
For 50 portions
For 50 portions
In a mixing bowl with a paddle attachment mix all ingredients together at high speed for five minutes.
Pipe in between 20-30 grams per choux.
In the mixing bowl with a whisk attachment mix the Cremyvit and water together at high speed for five minutes.
Let rest the cream for 5min before adding the Carat Coverlux/Cakau Dark Cacao-Trace at 40 to 45°C and mix for another minute.
Melt the chocolate to 40-45°C and add the fondant. Mix both together and add water to obtain the consistency needed, use in between 32-35°C. Use +/- 20g per eclair.
Poke 3 holes in the bottom of the eclairs to pipe in+/- 30 gr the cooled-down chocolate custard.
Glaze with the chocolate fondant icing.
