|'Chocolate' custard creme|
|RAP or Creamy Instant Custard Mix||0.500kg|
|Dark chocolate (melted)||0.380kg|
CUSTARD CREAM METHOD
Add water and RAP or Creamy Instant Custard Mix to mixing bowl.
Blend on low speed for 1 minute and scrape down.
With a whisk, mix for 5 minutes on top speed.
Lastly stream in the melted chocolate on low speed and mix until combined.
Leave to stand for 5 minutes before use.
CHOUX PASTRY METHOD
Bring butter, milk, water, salt and sugar to boil. Cook in flour and mix until combined (1 minute).
Transfer to mixing bowl fitted with a paddle and mix in eggs gradually until all eggs have been incorporated.
Pipe onto trays using a piping bag fitted with star tip nozzle lengths of 12cm and bake in oven at 190°C for 25 mins or until golden brown.
CHOCOLATE GLAZE METHOD
Boil the water and cream together.
Add the cocoa powder and sugar and mix, continue cooking to 106°C.
Remove from heat and pour over the chopped dark chocolate and mix until smooth. Reserve mixture in fridge until required.
Dip éclairs into the glaze at a desired temperature of 30°C.
These instructions may vary depending on manufacturer’s premises and equipment used.