Chocolate and cocoa nibble
Discover our chocolate and cocoa nib recipe! Did you know ? The ancestors of eclairs were "duchesses", rolls of choux pastry rolled in almonds. Antonin Careme had the idea of filling them with cream. They disappeared in a flash ...
- 8 Hull of light in dough with cabbage sprinkled with cocoa nib before cooking
- 100 g Dark chocolate
- 1/2 L Milk
- 1/2 Vanilla pod
- 100 g Sugar
- 3 Egg yolk
- 50 g Sifted flour
- 50 g Cornstarch
- 50 g Butter
- Confectioner's custard: Heat the milk over medium heat with the seeds of the vanilla bean. In a bowl, beat the eggs with the sugar until they are frothy, then add the flour and starch. Add hot milk, mix gradually and cook over medium heat, stirring constantly until cream thickens and begins to bubble. Remove from heat, add the diced butter. Mix well. Pour into a gratin dish, film to the touch and let cool completely.
- Start this recipe of chocolate éclairs and grilled cocoa by melting the chocolate in a bain-marie. Whisk about 500 g cold custard so that the texture is smooth. When the chocolate is melted, pour it into the custard, mix well with a whisk. Let cool completely.
- Slice the hulls (our home-made puff pastry recipe here) in half lengthwise. Using a bag with a large fluted sleeve, garnish with chocolate cream.