ÉCLAIR DULCEY WHIP

Methods and Directions

• Add the milk, butter, water, sugar, and salt to a pot and bring to a boil.
• Bring the milk mixture off the heat and mix into the cake and bread flour.
• Mix until a loose dough forms.
• Pour the dough into mixing machine and run at low speed for about 3 minutes.
• Slowly add the eggs one at a time, until fully incorporated.
• Use a piping bag to pipe the dough onto a silicone baking mat or any other non-stick alternative.
• Place in a 180°C oven and bake for 10 minutes.
• Rotate the pan a half turn and bake for an additional 15 minutes.
• The éclairs are done when they are fully set and golden.

• Add 180ml of whipping cream, glucose, and sugar to a saucepan, and bring to a boil. Then take off the heat.
• Add the mixture into the Dulcey chocolate.
• Allow the mixture to cool to 40°C before adding the remaining whipping cream.
• Chill overnight or for at least 8 hours.
• Add into a stand mixer and mix until soft peaks form.
• Use immediately.
• Slice the éclairs in half, lengthwise and add the desired filling inside.
• Replace the top half and pipe the Dulcey whip on top.