Eclair 65 - Puratos

Ingredients

Recipe for 8 pcs

Method

Crispy Chocolate Biscuit

Mix in mixing bowl Tg SMVC, eggs, water, oil, praline and half of cocoa nibs.
Mix for 5 m at medium speed.
Spread biscuit on tray 450g. sprinkle cocoa nibs on top
Bake 190°c-210°c in deck oven for 9 m.
When cold cut desire size.

Mousse 65% CT

Make a Crème Anglaise:
Milk 125g + cream 125 g, give a boil, add in egg yolks 55 g + sugar 15 g, cook cream until 82°c, then stop cooking, sieve.
Mousse:
Melt chocolate at 50°c, mix Crème Anglaise and Gelatin mass. Add melted chocolate and mix until smooth.
When cream at 35°c incorporate whipped cream at soft peak.

Yuzu Jelly

Boil yuzu puree, add Gelatin mass, cook again for 1 minute.
Pour jelly into silicone mould, freeze.

Vanilla Sable Dough

Mix all ingredients together (sanded) until form a smooth dough, keep in refrigerator for 3 hours then roll out 3mm.

Shiny Glaze

Cook sugar, water, glucose, at 103°, cadd condensed milk and gelatin mass, pour into melted chocolate.
Blend with hand mixer until smooth.
Use at 29c.

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