Trio of éclairs - Symphony n° 2

by Luca Montersino

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.

Bring the cream to the boil. Aside, dry caramelise the sugar, decoct with boiling cream and butter. Add the egg yolks, the starch and the cinnamon. Boil the milk separately and thicken it with the mixture made previously. Away from the hob, add the Milk chocolate Grand Cru Pachiza – Peru to the milk. Cool this cream very well and then whisk it in the stand mixer.

Mix the agar agar with water (after being scattered in the granulated sugar), then heat at 50°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.

Garnish the top of the éclairs with the cream, brush the cream in excess, then cover each éclair with a layer of marzipan marbled with cinnamon. Polish with neutral, shimmering bronze coloured gelatine.