Tag Archives: eclairs

Download FREE the Savour Patissier of the Year 2016 eBook

Savour Patissier of the YearThe 2016 Savour Patissier of the Year competition was a great success and to celebrate  we are giving away the 2016 Savour Patissier of the Year eCookbook for FREE. (limited time only)

This eBook features:

  • Four categories of products from the competition including Macarons, Eclairs, Tarts and Entremets
  • The Top 10 products from each category as judged by Frank Haasnoot, Jordi Bordas, Julien Alvarez and Paul Kennedy
  • 4 bonus recipes from the People’s Choice Winners
  • Stunning images by renowned photographer Richard Weinstein

We hope the Savour Patissier of the Year eBook can celebrate the amazing pastry chefs who participated and the spectacular flavors that were created.

If you do attempt to recreate any of the stunning decorations from the book, we would love for you to post and tag us on Instagram @savourpatissieroftheyear

Go to our eBook page to subscribe and receive your free copy.

Kirsten Tibballs’ Chocolate Eclairs Recipes from Cake Bake and Sweets Show

Kirsten Tibballs - Eclairs

Choux Pastry

160g Full Cream Milk
160g Water
5g Salt
5g Caster Sugar
120g Callebaut Mycryo Cocoa Butter
180g Plain Flour
300g Whole Eggs

Place the milk, water, salt, sugar and cocoa butter in a saucepan and bring to a boil. Once boiling turn off the heat and add in the sieved flour then turn the heat back on. Vigirously stir the choux pastry until it has a light oily sheen on the surface.

Remove from the heat and transfer the mixture to a mixing bowl with a paddle attachment. Break up the eggs and slowly add them in. Ensure that each addition of egg is completly mixed in before you add any more. Test the consistancy of the choux pastry before adding in all the eggs; once the mixture very slowly slides off a spoon it is ready to pipe.

Prepare a tray by greasing it and dusting with flour and marking where you will pipe your eclairs with a plastic scraper. Place a choux pastry piping tip into a disposable piping bag and fill with the prepared choux pastry. Pipe the choux pastry into straight even lines using your marked tray as a guide. You can freeze the eclairs before baking.

Do not open the oven door during the baking process or until the eclair have completely risen and are golden brown. Bake at 170°C for 10 minutes then drop the oven temperature to 150°C and continue to bake for a further 15 minutes, then once again drop the oven temperature to 130°C for a further 10 minutes. Once the eclairs are baked open the door to release the steam and continue to dry the eclairs out for a few minutes.

Chocolate Eclair

Milk Chocolate Honey Creamer

222g Bulla Thickened Cream 35% Fat
55g Egg Yolks
20g Honey
100g Callebaut 823 Milk Couverture 33.6%
80g Callebaut Sao Thome Dark Couverture 70%

In a medium saucepan bring the cream to a boil. In a large bowl mix the egg yolks and honey together with a whisk. Pour the boiled cream over the egg yolk and honey mixture. Place it back on the stove and, while stirring continuously, re-heat the mixture to 80°C to produce an anglaise. Strain the anglaise over the two chocolates and whisk until all the chocolate is melted.

Salted Caramel

180g Caster Sugar
185g Bulla Thickened Cream 35% Fat
1 Vanilla Bean
2g Maldon Sea Salt
50g Honey
50g Liquid Glucose
100g Callebaut 823 Milk Couverture 33.6%

IMG_7866aPlace the caster sugar in a large saucepan and on a medium heat melt and caramelise the sugar while gently stirring. At the same time in a separate saucepan, boil the cream with the cut and scraped vanilla bean. Once all the sugar is fully dissolved and caramelised pour the boiling cream over the caramelized sugar and whisk until combined. Add in the honey, glucose and sea salt cool to 80°c then pour over the milk couverture. Place in a bowl and cover with plastic wrap so it touches the surface. Store at room temperature.

Honeycomb & Chocolate Eclair

Honeycomb

160g Caster Sugar
40g Honey
60g Liquid Glucose
30g Water
8g Bicarbonate soda

Place the sugar, honey, glucose and water in a medium saucepan and stir until it starts to boil. Once boiling, stop stirring the mixture and continue heating. When it reaches 157°C sieve in the bicarbonate soda and whisk slightly to incorporate. Pour onto a Demarle Silpat mat until cool. Break up into small pieces.

Note: The honeycomb must be sealed as soon as it cools to avoid it absorbing moisture and going soft.

Milk Chocolate Honey Creamer

222g Bulla Thickened Cream 35% Fat
55g Egg Yolks
20g Honey
100g Callebaut 823 Milk Couverture 33.6%
80g Callebaut Sao Thome Origine Dark Couverture 70%

In a medium saucepan bring the cream to a boil. In a large bowl mix the egg yolks and honey together with a whisk. Pour the boiled cream over the egg yolk and honey mixture. Place it back on the stove and while stirring continuously re-heat the mixture to 80°C to produce an anglaise. Strain the anglaise immediately over the two couvertures and whisk until all the chocolate is melted. Cover with plastic wrap and store in the fridge for a minimum 1.5 hours until it firms up.

Garnish

QS Callebaut 811 Dark Couverture 53.7%
QS Black Oil Based Colour
QS Hazelnut Oil

Chocolate Mushrooms/ Chocolate Bamboo

QS Gold Leaf
QS Chocolate Crumb
QS Chopped Pistachios, Coated in Green Pistachios
QS Gold Kipetti

Assembly

IMG_7838aIt’s up to you what you fill your eclair with; you can use all three fillings or just one. Place three holes in the base of your eclair using a 1cm piping tube and firstly pipe a small amount of salted caramel into each hole. Break the honey comb into small pieces and place into the eclair and then fill with milk chocolate honey creamer. Temper the dark couverture and sieve in some oil based black colour and dip the top of the eclair into the prepared couverture. Before it sets place either chocolate mushrooms or bamboo on top and allow to set. Brush the eclair with oil, and on the mushroom eclair, sprinkle the different garnishes on the surface.

Note: For detailed instructions on making the mushrooms you can subscribe to Savour’s online classes and watch the Eve video. The bamboo video will be added to our online classes library in a few weeks.

Night Classes Schedule just released!

Night Classes

NEW Night Schedule just released PLUS the NEW NIGHT OWL PACKAGE!
Includes the FIRST EVER Chocolates & Pralines Level 2 Night Class.
 

Chocolates & Pralines Lv2 – Feb 12-13
Chocolate Bars – Inclusions & Infusions – Feb 19-20
Caramels – Feb 26-27
Verrines –  Mar 5-6
Tarts Level One –  Mar 12-13
Macarons – Mar 19-20
Petit Fours – Mar 26-27
Petit Gateaux – Apr 2-3
Choux Pastry – Apr 9-10

 

What is our Night Owl Package?
Our New Night Owl package is perfect for beginners to more advanced chefs.
Get all 10 night classes at a discounted rate!
WAS $2,986  NOW $2,000 (30% OFF)
Hurry, only 6 packages available!

 

For individual classes book on our website
For the Night Owl Package call (03) 9380 9777 for info and to book

 

Online Classes now available at Savour

Eclairs - Savour Online ClassesSavour Chocolate & Patisserie School has launched online classes, just in time for Christmas.

 

Sign up to Online Classes now to receive the following benefits:

 

– Access to a library of videos, with more added every month.

– Videos include recipes and techniques covering topics such as chocolate & pralines, desserts, pastry, entremets, petit gateaux, macarons, petit fours, tarts, tea cakes and more.

– Videos and recipes suited to all levels, from non-professional beginners through to advanced chefs.

– Downloadable recipes with detailed methods.

– Access to the forum where you can ask questions, make comments and connect with other passionate foodies and chefs around the world.

 

FIRST 300 SUBSCRIBERS
Receive the special price of $11.95 per month (normally $14.95) or only $99.00 for a full year (normally $145.00).

 

Treat yourself, your friends or your family to the ultimate Christmas gift!

 

Let’s get cooking!

Click here to view more information about our online classes

 

Eclair extraordinaire Christophe Adam teaches at Savour School

Savour Chocolate & Patisserie School was fortunate to host master patisserie Christophe Adam for nine days of classes in July. In a whirlwind of chocolate and eclairs Christophe mentored Australia’s top pastry chefs to hone their abilities to perfection.Christophe-Adam

 

Christophe is the former executive pastry chef of Fauchon in Paris where he held rein for 15 years. It is well noted that Christophe is responsible for re-launching the humble eclair into the spectacular creations we are seeing coming out of shops today. Christophe has published four books with his fifth book on éclairs on the way. (Unfortunately all in French).

 

Two years ago Christophe launched his first patisserie “Eclair de Genie” that exclusively makes eclairs. Since its opening, Christophe has created 80 varieties of eclair with his top selling caramel eclair followed closely by vanilla and chocolate.

 

Christophe employs ten pastry chefs to service the two eclair de Genie stores, with each selling between six hundred and two thousand eclairs a day depending on the season. Interestingly, in our discussions, he mentioned that the kitchen size is the same of a standard domestic kitchen in Australia. With no freezer, everything is made fresh and sold immediately.

Christophe-Adam-Hot-Dog-Eclair

Christophe is also known as a hard judge and host on the French television series “Qui sera le prochain grand patissier” or, in English “Who is going to be the next top Pastry Chef” The series showcases France’s top patissiers who battle it out to win the title. Although it is in French, if you can secure a copy of the series the footage of patisserie products is incredible.

 

At Savour, Christophe taught three hands on classes (Eclair’s, Entremets, and Tarts ) each running for three days. Christophe’s unique approach to teaching gave the classes flexibility to enable the student’s creativity to flow. To adapt to Australia’s customs and flavours, Christophe created a lamington and honeycomb eclair.

 

I believe the popularity of the eclair is going to increase dramatically in Australia if we follow similar trends to France. Companies that are making large quantities of macarons that are piped mechanically can use the same machine to pipe eclairs.

 

Savour has a range of both choux pastry and eclair classes that incorporate modern techniques and creative finishes to enable patissiers to jump on board and be one of the first to launch your own éclairs in store.

 

Some tips to creating the perfect eclair: every oven is different so you will need to work out what temperature and method best suits your oven. Deck ovens are the best to bake eclair’s. Also they must be piped with an eclair piping tube rather than a star piping tube. With a star piping tube the V’s in the tube are too deep and the eclairs will tend to crack. Eclairs must be eaten the same day they are filled as the pastry will absorb too much moisture from the filling if left to sit too long. They can be stored in the freezer before being filled.

 

The French meaning of the name eclair is lightening. Be one of the first to create a range of eclairs or open an eclair store!