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Cherry & Cocoa Eclair

A classical combination of cherry and cocoa

Difficulty
Servings24 éclair
Preparation time: 15 minutes
Cooking time: 60 minutes
Finishing time: 15 minutes
Print Recipe
Part 1: All Black Eclair
Ingredients
  • 83g – Water
  • 83g – Whole Milk
  • 3g – Salt
  • 3g – Sugar
  • 66g – Butter
  • 80g – Plain Flour
  • 20g – Artisan Black Cocoa Powder
  • 150g - Eggs
Method
  1. In a pot combine water, milk, salt, sugar and butter and bring it to a boil.
  2. Lower your fire, add the flour and Artisan Black. Mix it well.
  3. Transfer to a mixer with a paddle attachment and let it cool down before adding the eggs one by one, constantly mixing until homogenous.
  4. Ensure your dough’s consistency is smooth and shiny.
  5. On a baking tray lined with parchment, pipe the choux 10 cm long.
  6. Bake in a 200 deg C pre-heated oven for 20 minutes.
  7. Drop the temperature to 150 deg C and bake for another 10 minutes.
  8. Cool thoroughly before use.
Part 2: Black Sable
Ingredients
  • 50g – Icing Sugar
  • 45g – Plain Flour
  • 5g – Artisan Black Cocoa Powder
  • 42g - Butter
Method
  1. Mix all together the ingredients in a bowl until a dough forms.
  2. Roll thin and cut into 10cm X 2.5cm.
  3. Freeze to set before placing on the piped eclairs.
Part 3: Terra Rossa Cocoa Ganache
Ingredients
  • 120g – Whipping cream
  • 50g – Terra Rossa Cocoa Powder
  • 30g – Icing Sugar
  • 3g – Vanilla extract
Method
  1. Mix all together with a whisk until homogenous.
  2. Put in the pipping bag and it’s ready to use.
Part 4: Cherry Compote
Ingredients
  • 439g - Pitted Cherry
  • 30g – Sugar
  • 2g - Lemon
  • 2g - Rum
Method
  1. Put everything in the pot and cook until thick.
  2. Cool it down and its ready to use.
Part 5: Deep Russet Cocoa Ganache (piped ganache)
Ingredients
  • 120g – Whipping cream
  • 70g – Deep Russet Cocoa Powder
  • 30g – Icing Sugar
  • 3g – Vanilla extract
Method
  1. Mix all together with a whisk until homogenous.
  2. Put in the pipping bag and it’s ready to use.
Part 6: Vanilla Chantily
Ingredients
  • 100g – Whipping cream
  • 15g – Icing Sugar
  • 2g – Vanilla extract
Method
  1. Put all in the mxing bowl and whip it until medium-stiff peak.
  2. Chill to set before piping
Part 7: To Assemble
Method
  1. Make a hole on the top of the éclair.
  2. Fill the cherry compote.
  3. Fill with Terra Rossa cocoa ganache filling.
  4. Set in the fridge.
  5. Pipe Deep Russet cocoa ganache for garnish and vanilla Chantilly on top.
  6. Garnish with a cherry and a dash of gold powder.

MORE RECIPES FOR Artisan Black

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