Chocolate Almond Butter Éclairs

Chocolate Meringue Eclair

Yield: 18 Éclairs

These modern Chocolate Almond Butter Éclairs combine our Almond Butter in the pastry cream filling and a dark chocolate ganache dotted with a brittle crunch garnish.

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Recipe Courtesy of: Pastry Chef Eddy Van Damme

Ingredients

Lb Oz
Pastry Cream, made without butter 2 8
American Almond Almond Butter 8
Streusel-Topped Éclair Shells 18 shells
Ganache for Coating Éclairs and Pastry 1 8
Brittle Crunch Meringue Garnish, made with almonds as needed

Directions

  1. Combine the cold Pastry Cream with the American Almond Almond Butter. Puncture each end of the éclair shells.
  2. Using a small pastry tip, fill each éclair with the Pastry Cream.
  3. Heat the Ganache to 110° Dip each filled éclair into the ganache then sprinkle with some Brittle Crunch French Meringue garnish made with American Almond Almond Brittle Crunch.