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Chef recipe: Indulge your palate with éclair au chocolat

Eclair au chocolat on white plate atop navy placemat.Are you feeling a little adventurous in the kitchen? Le Cordon Bleu Melbourne pâtisserie chef lecturer Antonia Abiuso reveals her éclair au chocolat recipe with a golden toffee twist.

Éclair au Chocolat Recipe

Ingredients


For the choux pastry
  • 125ml water
  • 60g butter, unsalted
  • 1g salt
  • 100g baker’s flour
  • 150g eggs
For the chocolate glaze
  • 250g dark chocolate
  • 200g cream
  • 20g liquid glucose
  • 4g gelatine leaves, soaked in ice cold water and drained
For the Chantilly cream
  • 200ml thickened cream
  • Vanilla sugar or caster sugar, to taste
  • 1 drop vanilla extract/essence
For the caramelised hazelnuts
  • 250g white sugar
  • 125g water
  • 100g liquid glucose
  • 50g whole peeled hazelnuts
  • 12 metal paperclips/wooden skewers


Feeling inspired? Explore our pâtisserie programs at Le Cordon Bleu Melbourne
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