Cacao ! ∴∵ゞ(´ω`*) ♪
This time, it's an eclair with lots of chocolate custard.
I made it by imitating green bean to bar CHOCOLATE's sweets.
The cookie puff look is so cute.

0:00 Introduction
0:18 How to make cocoa cookie dough
01:56 Making eclair puff pastry dough
04:49 How to make caramel sauce
06:00 Making chocolate custard cream
10:20 Making chocolate plate
11:22 Assembling chocolate eclairs
13:08 Cacao Notebook (green bean to bar CHOCOLATE's cakes and failures)


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The world's most careful instruction! Chocolate Sweets BOOK".
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[Cookie Dough ]
A flour : 40g
A Cocoa powder : 6g
Unsalted butter : 40g
Granulated sugar: 40g
[Preparation ]
Sift the flour and cocoa powder together twice.
2. knead the butter at room temperature and grate in the casonade
3. mix to cut the flour mixture
Let rest in the refrigerator for at least 3 hours. 5.
5. roll out the dough to a thickness of 2 mm
6. cut out in a 21 mm round mold, wrap in plastic wrap and store in the refrigerator.

[Dough for éclair choux pastry]
A Flour: 40g
A Cocoa: 5g
B Milk: 40 g
B Water: 40 g
B Unsalted butter: 40g
B Granulated sugar: 3g
B Salt: 1g
B Whole egg: 70100g
[ Method ].
Sift A together.
Bring B to a boil in a saucepan, add A and mix well.
When a thin film forms on the bottom of the pan, transfer the mixture to a bowl.
Pour the beaten eggs into the bowl several times, watching their condition.
5. Put a 10 mm tip on a pastry bag and squeeze the mixture into a 30 mm circle on a baking sheet.
Preheat the oven to 160°C and bake for 35 minutes.

[Caramel sauce ]
Granulated sugar: 100g
Water: 20g
Fresh cream 36%: 100cc
Heat granulated sugar and water in a frying pan over medium heat.
2. When the mixture starts to brown and smells like caramel, remove from heat and bring the cream to a boil and add separately.
3. Stir and finish.

[ Custard cream ].
Milk: 200ml
Vanilla bean: 1/2
Egg yolks (L): 3
Granulated sugar: 40g
Flour: 20g
Condensed milk: 10g
Unsalted butter: 10g
[How to make]
1. break the vanilla into pieces, take out the beans, and put them in the milk.
Beat the egg yolks and add granulated sugar and mix until white and fluffy (blanching seal). 3.
3. add flour to the egg yolks and mix lightly. 4.
4. bring the milk to a boil and pour about 1/5 of the milk into the yolk mixture first, then add more and more. 5.
Scrape the mixture back into the pan and heat over medium heat. 6.
6. when it starts to harden, stir vigorously
When the mixture becomes heavy and then light, it is ready to cook. 8.
8. add butter and condensed milk and place in a lined baking pan with plastic wrap. 9.
Place in freezer to chill. 10.
When ready to use, thaw and break into pieces with a whipper.

[Ganache ]
56% couverture: 40 g
Fresh cream 36%: 40 g
[Preparation]
Chop the chocolate.
Put the cream in the microwave and bring to a boil.
Leave it for a while to heat and emulsify.

[Chocolate cream ]
Custard cream : 280g
Ganache : 80g
[ Method ].
1. Break up the custard cream and mix it while the ganache is still warm.


Deuxmar Silpans Mesh baking sheet SN290210
https://amzn.to/3ac4Po3

■Convenience goods with replaceable nozzle and mouthpiece (similar to the one in the video)
https://amzn.to/3y7XEFy

■Small pot (placed on the gas stove)
https://amzn.to/2BQokNU

De'Longhi convection oven EOB2071J5W
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Shinwa radiation thermometer No.73010 with laser point function
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VALRHONA Valrhona Fave Manjari 1kg 64% cocoa
https://amzn.to/2CnyW6W

couverture black chocolate
Valrhona "Karak" (56% cocoa)
http://amzn.to/2wRazO9

Mist spray (Shinkosha) a17
http://amzn.to/2sKFpYi

Silicon whipper TOMIZ
https://amzn.to/2DlhfIU

■Scoop spoon
http://amzn.to/2wONkUL

Cassette stove
Iwatani MIYABI GASA 3.5kW CBWA35
http://amzn.to/2vuv7ZY

Acrylic ruler 3mm, set of 2
https://amzn.to/2xW5hTr

Copper petit pan 10cm
https://amzn.to/2CmhQGv

hand mixer (volume is turned down in the video)
Panasonic hand mixer white MKH4W
http://amzn.to/2gpNsV0

Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS203
http://amzn.to/2gqjBvJ
*The above links are associate links.

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#eclair
#sweets
#puffpastry
#chocolateCacao
#chocolate