COFFOLA® ÉCLAIR CREAM
QUANTITY
10 éclairs
PREPARATION
20 minutes
REST
1 h
COOKING
0
INGREDIENTS
- 100 g Coffola® Intense callets
- 220 g whole milk
- 50 g cream with 35% fat content
- 40 g egg yolk (approx. 2 egg yolks)
- 30 g granulated sugar
- 10 g cornstarch
- 10 choux pastry éclairs
For the icing - Tempered Coffola® Colombia couverture
- Cream
PREPARATION
Bring the milk and cream to the boil in a saucepan.
In a separate bowl, vigorously mix the sugar and egg yolks, then stir in the cornstarch.
Pour half the hot liquid from the saucepan over the mixture, stirring vigorously, then pour back into the saucepan containing the remaining half of the hot liquid. While continuing to stir, heat until the mixture reaches 85°C.
Remove from the heat, continue stirring vigorously and add the pistoles of Coffola® Pur Café to cool quickly, then cover with cling film and chill overnight.
Soften the cream, then use a piping bag to fill the choux pastry eclairs with it, leaving them to chill in the fridge at 4°C.
Glaze the top with a mixture of Coffola® Colombia and 10% liquid cream.
Consume during the day.