Alunga™ chantilly éclair and sea-buckthorn jelly
Used Cacao Barry products
Fall / Winter
Alunga™ chantilly éclair and sea-buckthorn jelly
Used Cacao Barry products
Recipe components
Pâte à choux
Ingredients | Preparation |
| 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.
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Agar agar Sea-buckthorn Jelly
Ingredients | Preparation |
| 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.
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Alunga™ Chantilly Cream
Ingredients | Preparation |
| 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.
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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.
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