Alunga™chantilly éclair and sea-buckthorn jelly

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.

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. 

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. 

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.