Description
Recipe created in collaboration with “Dolce e Salato” magazine.
Component 1Choux pastry for éclairs
Ingredients
430 gr | Seed oil |
530 gr | Water |
265 gr | 180W flour |
650 gr | Whole eggs |
115 gr | Egg white |
3 gr | Salt |
3 gr | Granulated sugar |
Method
Bring to the boil seed oil, water, salt and sugar. Add flour all at once, then cook up to form a mixture that comes off the saucepan’s walls. Transferred all in a stand mixer with whisky attachment, and add the egg whites and the whole eggs immediately after.
Place the mixture on a slightly greased pan, with a no. 10/12 star piping nozzle, forming bars by a length of approximately 14 cm. Bake in a ventilated oven at 260°C and immediately turn off the oven. After 12 minutes, turn on the oven again at 150°C and cook for another 15 minutes.
Component 2Dark chocolate mousse and smoked pepper
Ingredients
120 gr | Granulated sugar |
50 gr | Water |
180 gr | Egg yolk |
300 gr | Dark Uganda Single Origin |
40 gr | Butter |
500 gr | 35% fat content cream |
2 gr | Smoked black pepper |
Method
Bring the water and sugar at 121°C and pour over the egg yolks already in the stand mixer with whip attachment. Whisk until cooling and then add the warm melted Dark Chocolate Single-origin Uganda, the softened butter and the smoked ground pepper. Finally lightened everything with the semi whipped cream.
Component 3Neutral-cold gelatine
Ingredients
960 gr | Water |
450 gr | Granulated sugar |
450 gr | Dextrose |
1110 gr | Glucose 40 DE syrup |
42 gr | Agar agar |
3 gr | Powdered citric acid |
Method
Mix the agar agar with water (after being scattered in the granulated sugar), then heat at 550°C and pour the rest of the ingredients, except the citric acid. Bring to 105°C, then wait until it reaches 40°C and add the citric acid. Keep refrigerated.
Component 4Finishing
Ingredients
300 gr | Marzipan |
10 gr | Dark Cocoa Powder 22/24 |
100 gr | Neutral-cold gelatine |
30 gr | Organic Chocolate Nibs |
1 gr | Gold leaves |
1 gr | Silver powder |
Method
Garnish the top of the éclairs with the mousse, brush the cream in excess, then cover each éclair with a layer of marzipan marbled with cocoa. Polish with neutral shimmering silver coloured gelatine. Dip a corner of the éclair in the cocoa nibs sprinkle with a strip of cocoa. Finish with gold leaves.