Classic Éclair

In a mixing bowl with a paddle attachment, mix all ingredients together at high speed for five minutes.

Pipe in between 20-30 grams per choux

In the mixing bowl with a whisk attachment, mix the Cremyvit and water together at high speed for five minutes.

Melt the chocolate to 35ºC and pour it into the mixing bowl.

Pipe 30 gr per éclair.

Melt the chocolate to 40-45°C and add the fondant.

Mix both together and add water to obtain the consistency needed.

use in between 32 to 35°C

Use +/- 20 gr per éclair.

Poke 3 holes in the bottom of the eclairs to pipe in+/- 30 gr the cooled-down chocolate custard.

Glaze with the chocolate fondant icing.