It can be unlocked via INFINITE BLASTER, after unlocking VISION's GRAVITY chart. éclair au chocolat received a GRAVITY chart in SOUND VOLTEX III GRAVITY WARS on April 1st, 2015.
éclair au chocolat marks kamome sano's first appearance in REFLEC BEAT.For more information on the dates it can be unlocked, please see the event page.
Eclair au chocolat series#
During its periods of availability, it can be unlocked in the REFLEC BEAT series by playing 2 rounds of the corresponding SOUND VOLTEX series game to raise the infection level to Level 1 MAX. éclair au chocolat is one of the songs in Part 2 of FLOOR INFECTION.An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing.Its charts can be purchased for 50 BLOCKS for ADVANCED, and 200 BLOCKS for EXHAUST.It was added to SOUND VOLTEX BOOTH on November 22nd, 2012. éclair au chocolat is a song part of the KAC2012 Original Song Contest (KAC2012オリジナル楽曲コンテスト).éclair au chocolat is featured in the medley KAC 2012 ULTIMATE MEDLEY -HISTORIA SOUND VOLTEX-, from SOUND VOLTEX III GRAVITY WARS.A sequel to éclair au chocolat, titled choux à la crème, appears in SOUND VOLTEX II -infinite infection.A remix of éclair au chocolat by you also can be found on the same album.Another extended version of éclair au chocolat can be found on kamome sano's album, Pâtisserie kamome.A remixed long version of éclair au chocolat, titled éclair au chocolat (extended bittersweet mix), appears on the SOUND VOLTEX ULTIMATE TRACKS -LEGEND OF KAC- album.An extended version of éclair au chocolat appears on kamome sano's 夏の星空+beta_20130812 album.(You can also cut the eclairs almost in half and just pipe the cream into the middle of them.)ĭip the top of the eclairs into the still warm chocolate glaze, then set on a sheet pan and chill in the fridge for about 1 hour to set the glaze.First Music Game Appearance: SOUND VOLTEX BOOTH You can do this from the bottom, making two holes.
While the eclairs are cooling, put the cream, chocolate, and butter in a heat proof bowl over boiling water and as the chocolate melts, stir to combine.įill a pastry bag with the pastry cream, and use a medium/small tip to pipe the filling into the eclairs. Stir in the vanilla and butter and allow to cool. Whisk in the remaining hot mixture, then pour it back into the saucepan and cook again over medium high heat, whisking constantly, until the mixture thickens and begins to boil. Whisk in about ⅓ cup of the hot milk into the egg yolk mixture, whisking constantly as you pour it in. Add the flour and corn starch, and mix thoroughly until combined and smooth.
In a mixing bowl, whisk the sugar and egg yolks together, until white and fluffy.
While the eclairs are baking, in a medium saucepan, bring the 2 cups of milk to a boil over medium heat, then remove from heat. Scrape the dough out into a bowl, and add the eggs one at a time, stirring constantly (or use a mixer with a dough hook attached) until the dough is glossy and smooth.įill a pastry bag with a large plain tip and pipe out 8 4-5" lengths of dough.īake for about 15 minutes, then reduce the heat to 375☏ (190☌) and prop the oven door open with the handle of a wooden spoon and bake for about 25 minutes more, until golden brown.Ĭool completely on a wire rack at room temperature. Put the pan back over the heat, and vigorously stir the dough, until it pulls away from the sides of the pan and no longer sticks to the spoon. When it boils, remove it from heat immediately and stir in the sifted flour with a wooden spoon, stirring it in all at once and quickly, until the flour is incorporated. Put the water, milk, butter, sugar and salt in a large saucepan and bring to a boil over medium high heat. Preheat the oven to 425☏ (220☌) and line a large baking sheet with baking paper.
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