Eclair Stuffed with Chocolate Ganache
- 319g of water
- 164g unsalted butter
- 191g unleavened wheat flour
- 2g of salt
- 6g of sugar
- 318g of eggs (on average 5 units)
- 600g Melken Milk Chocolate
- 240g of milk cream
- TOP Coverage Milky flavor
- white top cover
Modo de preparo
In a pan put the water, butter, sugar and salt, heat until it boils.
Add the flour, stir until the dough cooks. When it starts to stick to the pan, turn off the heat and place it in a bowl.
In the mixer with the help of the paddle/shovel, beat the dough until it is warm and gradually add the eggs, as the secret to the perfect dough is in the amount of eggs.
The correct mass point is when we manage to test the pleats with our fingers or when we use the racket and the mass falls in a V point.
Preheat the oven and bake at 220°C until golden brown. Let it cool completely to fill your bomb.
In a bowl, place the Melken Milk Chocolate and the cream, melt in the microwave. Let rest for at least 12 hours at room temperature to fill the bombs.
With the bomb already cold and the filling already at the correct point, make holes in the bottom of the bomb with the help of a pastry nozzle, fill and, if necessary, seal the holes with the melted Milky TOP Coverage so that the filling does not come out, after that dry the bottom part, finish the top part of the bombs, take it to the fridge to crystallize and leave it in the fridge so that the cone does not soften.