Chocolate Eclairs by Mauderne

Filling for approximately 12 eclairs

Eclair choux pastry

You can find the recipe of the pate a choux here

Chocolate Cream

• ½ liter semi-skimmed milk

• ½ tsp vanilla powder

• 45g cocoa

• 80g eggs

• 100g sugar

• 23g corn flour

• 23g plain flour

• 50g butter

Chocolate icing

• 500g Fondant

• 50g Water

• 300g Cocoa paste

• 100g Glucose

• Red food colouring

Steps

1. Heat the milk with vanilla. In a bowl, whisk the eggs with the rest of the sugar then add the cornflour and the flour, mix.

2. Add the hot milk then return to the saucepan and without ceasing to stir thicken for 3 minutes.

3. Off the heat, add the butter and stir to dissolve it, then add the chocolate and stir well. Pour into a plate covered with cling film, cover with film on contact then let cool before use.

4. Follow steps to pipe your eclairs

5. Heat your chocolate icing until 37°C and dip your filled eclair and use your finger to smooth it and remove any excess

Tips

• Use dark chocolate with above 55% cacao for the pastry cream

• Use fondant approximately at 37°C.

• Come to Mauderne's cooking classes to learn the tips and secrets about a nutty silky pistachio choux filling

Delicious Chocolate Creme Patissiere for choux pastry by Mauderne

Filling for approximately 12 choux

You can find the recipe of the pate a choux here

Ingredients

• ½ liter semi-skimmed milk

• ½ tsp vanilla powder

• 45g cocoa

• 80g eggs

• 100g sugar

• 23g corn flour

• 23g plain flour

• 50g butter

Steps

1. Heat the milk with vanilla. In a bowl, whisk the eggs with the rest of the sugar then add the cornflour and the flour, mix.

   Add the hot milk then return to the saucepan and without ceasing to stir thicken for 3 minutes.

   Off the heat, add the butter and stir to dissolve it, then add the chocolate and stir well. Pour into a plate covered with cling film, cover with film on contact then let cool before use.

Tips

• Use dark chocolate with above 55% cacao.

• Come to Mauderne's cooking classes to learn the tips and secrets about a nutty silky pistachio choux filling

Spicy Dark Chocolate Macarons by Matteo

 For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 165g double cream

• 1 red chilli

• 35g of sugar

• 200g dark chocolate

• 50g butter

Steps

1. Cut the butter in small dices

2. Cut the dark chocolate in small pieces and put it in a bowl

3. Bring the double cream to boil in a pan with the red chilli

4. Remove the red chilli from the cream

5. Poor the cream on the chocolate in 3 times and stir until you get a smooth ganache texture

6. Cool it down to 50°c and add the butter

7. Whisk until getting a smooth and glossy ganache

8. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• Use a spatula and not a whisker to whisk the ganache. This is the key secret for the success of this filling.

• For any ganache with dark chocolate, leave it 30-min ( depends of the temperature of the room) outside so th.at the ganache is no too hard to pipe

• Depending on how spicy you like your food, you can put the chili overnight in the cream before heating it.

• Come to Mauderne's baking classes to learn the tips and secrets about this delicious fillings for macarons

Chocolate Chantilly Cream For Profiteroles and Eclairs by Massy

Filling for approximately 30 choux

You can find the recipe of the pate a choux here

Ingredients

• 150g whipping cream

• 150g mascarpone

• 5g of cacao powder

• 25g icing sugar

Steps

1. Whip all the ingredients together slowly until the mixer paddle makes mark in the cream

2. Use it straight away if your choux pastries are ready and cold or keep it in the fridge until using it

Tips

• You can use the whisk instead of the paddle to have a more aerated and stiff chantilly.

• Come to Mauderne's cooking classes to learn the tips and secrets about making chocolate choux pastries and profiteroles

Dark Chocolate and Raspberry Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 200g double cream

• 180g dark chocolate

• 60g raspberry extra jam

• 70g slightly salted butter

Steps

1. Cut the butter in small dices

2. Cut the dark chocolate in small pieces and put it in a bowl

3. Bring the double cream to boil in a pan

4. Poor the cream on the chocolate in 3 times and stir until you get a smooth ganache texture

5. Add the raspberry jam

6. Cool it down to 50°c and add the butter

7. Whisk until getting a smooth and glossy ganache

8. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• Use a spatula and not a whisker to whisk the ganache. This is the key secret for the success of this filling.

• Add in the center of the macaron a fresh raspberry than can full with homemade jam and surrounding by the chocolate ganache

• Come to Mauderne's baking classes to learn the tips and secrets about this delicious fillings for macarons