Eclair 65

	Grams
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
	380
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

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.

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

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.

Ingredients