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
|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|
- Combine the cold Pastry Cream with the American Almond Almond Butter. Puncture each end of the éclair shells.
- Using a small pastry tip, fill each éclair with the Pastry Cream.
- 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.