Alunga™ chantilly éclair and sea-buckthorn jelly

Used Cacao Barry products
Fall / Winter

Alunga™ chantilly éclair and sea-buckthorn jelly

Created by
  • Marc Chiecchio
    Master pastry chef and owner of Pâtisserie Marius et Fanny
  • Nicolas Dutertre
    Pastry Chef - Technical Advisor at the Chocolate Academy training center - Montreal
  • Roland Del Monte M.O.F.
    Executive Pastry Chef - Hotel Sofiel Montreal
Level
level 3
Used Cacao Barry products
Recipe components

Pâte à choux

IngredientsPreparation
  • 125g
    water
  • 125g
    milk
  • 5g
    salt
  • 5g
    sugar
  • 110g
    butter
  • 135g
    flour
  • 200g
    whole egg(s)

Bring to a boil the water, milk, sugar, salt and butter.
Remove from heat and add the flour.
Return to the stove and cook until dry.
Place the dough in a stand mixer, incorporate eggs one by one.
Mix until the dough is smooth and uniform.
Pipe eclairs to 13 cm long.
Bake at 180°C.

Agar agar Sea-buckthorn Jelly

IngredientsPreparation
  • 300g
    sea-buckthorn juice
  • 50g
    sugar
  • 50g
    water
  • 6g
    agar
  • 10g
    sugar

Heat the juice, water and sugar. 
Add the second sugar and agar agar. Boil again.
Pour into a frame to cut rectangles of 1 cm wide by 12 cm long.
** Do not freeze. 

Alunga™ Chantilly Cream

IngredientsPreparation
  • 115g
    35% cream
  • 4g
    glucose
  • 4g
    trimoline
  • 350g
    35% cream

Boil the 115g cream, glucose and trimoline.
Pour on the chocolate and mix.
Add the 200g cream and mix.
Sieve and reserve in fridge.
Whip before using. 

Assembly

Cut the eclairs in half.
Fill the eclairs.
Place a piece of sea-buckthorn jelly.
Top with chantilly using a star tip.
Decorate with a piece of Alunga ™ milk chocolate.