In this video, you’ll learn the fundamentals of making pate a choux and troubleshooting tips, as well as recipes for milk chocolate cream and chocolate glazing ganache.
(Jump to 3:55 for the method)
For the recipe, the following ingredients and equipment are used:
- Guittard 38% Milk Chocolate
- Guittard 66% Chocolate
- French Star Piping Tip
- Disposable Piping Bags
- Leaf Gelatin
- Glucose
- Gold Leaf
- Whisk
- Spatula
- Half Sheet Pan
- Hand Blender
Visit Devil’s Food Kitchen and get the written recipe for the Chocolate Eclair here.