- Cocoa butterMyсryo Callebaut
- 125 g — milk 2.5%
- 125 g — water
- 5 g — salt
- 7 g — sugar
- 100 g — butter 82%Traditional Debic
- 150 g — wheat flour
- 250 g — eggs
- 500 g — milk 2.5%
- 125 g — cream 32%Cream Debic
- 110 g — liquid pasteurized egg yolksINTENSE COLOR Eurovo Service
- 120 g — sugar
- 50 g — cornstarch
- 5 g — food-grade gelatin (imported)bloom 200 Best Way Foods
- 25 g — water (for gelatin)
- 140 g — butter 82%Debic Traditional
- 100 g — white chocolateVelvet Callebaut
- 60 g — almond pralineCallebaut
- 225 g — sugar
- 170 g — cream (32%)Cream Debic
- 2 g — salt
- 100 g — butter (82%)Traditional Debic
- 100 g — white chocolate with caramelZеphyr Caramel Cacao Barry
- 300 g — almond slicesSantoSantaniello
- 150 g — dark chocolate№811 Callebaut
- 150 g — milk chocolate№823 Callebaut
- 100 ml — oil
- 300 g — almond slicesSantoSantaniello
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Bring the first five ingredients to a boil.
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Add all the wheat flour.
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Cook the dough (panade).
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Allow to cool to 50–60°C.
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Add the eggs.
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Preheat the oven to 220°C.
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Bake for 7 minutes at 200°C, then for 13–20 minutes at 180°C.
ALMOND CREAM:
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Soak gelatin in water.
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Bring milk and cream to a boil.
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Combine egg yolk, sugar, and starch.
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Cook the custard.
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Add gelatin mass, butter, chocolate, and praline.
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Emulsify with a blender and let cool to +2...+6°C.
CHOCOLATE CARAMEL:
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Prepare a light dry caramel from sugar.
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Deglaze with hot cream and cook down to 110°C.
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Pour over chocolate with butter and emulsify with a blender.
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Stabilize at +2...+6°C for 12 hours.
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Coat the éclair with caramel and freeze.
CARAMEL DECORATION:
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Temper the chocolate and add oil.
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Use at 31°C.
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Sprinkle almond slices over the caramel and glaze with chocolate coating.
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