This is the perfect destination where you can discover an array of exquisite recipes for macarons and an assortment of other delectable desserts that Mauderne loves to showcase in its delightful baking classes and bespoke dessert orders.
Chocolate Eclairs by Mauderne
Follow this recipe to make a silky and delicious chocolate eclairs with a hint of vanilla
Filling for approximately 12 eclairs
Eclair choux pastry
You can find the recipe of the pate a choux here
Chocolate Cream
½ liter semi-skimmed milk
½ tsp vanilla powder
45g cocoa
80g eggs
100g sugar
23g corn flour
23g plain flour
50g butter
Chocolate icing
500g Fondant
50g Water
300g Cocoa paste
100g Glucose
Red food colouring
Steps
Heat the milk with vanilla. In a bowl, whisk the eggs with the rest of the sugar then add the cornflour and the flour, mix.
Add the hot milk then return to the saucepan and without ceasing to stir thicken for 3 minutes.
Off the heat, add the butter and stir to dissolve it, then add the chocolate and stir well. Pour into a plate covered with cling film, cover with film on contact then let cool before use.
Follow steps to pipe your eclairs
Heat your chocolate icing until 37°C and dip your filled eclair and use your finger to smooth it and remove any excess
Tips
Use dark chocolate with above 55% cacao for the pastry cream
Use fondant approximately at 37°C.
Come to Mauderne's cooking classes to learn the tips and secrets about a nutty silky pistachio choux filling
Delicious Chocolate Creme Patissiere for choux pastry by Mauderne
Follow this recipe to make a silky and delicious chocolate cream with a hint of vanilla for the filling of your eclairs pastries.
Filling for approximately 12 choux
You can find the recipe of the pate a choux here
Ingredients
½ liter semi-skimmed milk
½ tsp vanilla powder
45g cocoa
80g eggs
100g sugar
23g corn flour
23g plain flour
50g butter
Steps
Heat the milk with vanilla. In a bowl, whisk the eggs with the rest of the sugar then add the cornflour and the flour, mix.
Add the hot milk then return to the saucepan and without ceasing to stir thicken for 3 minutes.
Off the heat, add the butter and stir to dissolve it, then add the chocolate and stir well. Pour into a plate covered with cling film, cover with film on contact then let cool before use.
Tips
Use dark chocolate with above 55% cacao.
Come to Mauderne's cooking classes to learn the tips and secrets about a nutty silky pistachio choux filling