Eclair 65


Crispy Chocolate Biscuit
Tegral Satin Moist Chocolate Cake 250
Eggs 90
Water 55
Hazelnut Oil 70
Cocoa nib 50
Hazelnut praline 60
Crispy Chocolate Biscuit total 575
Mousse 65% CT
Creme Anglaise 250
Whipped cream 375
Gelatin mass 28
Mousse 65% CT total 1033
Yuzu Jelly
Yuzu juice 250
Sugar 60
Gelatin mass 63
Yuzu Jelly total 373
Vanilla Sable Dough
Tegral Satin Creme Cake Vanilla 75
Salted Butter 130
Almond powder 150
Brown sugar 80
Bread flour 75
Vanilla Sable Dough total 510
Shiny Glaze
Water 150
Sugar 300
Glucose 150
Condensed milk 200
Gelatin mass 140
Chocolante Dark 65% CT 300
Shiny Glaze total 1240

Recipe for 8 pcs


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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