Trio of éclairs - Symphony n° 2
by Luca Montersino

Copyright photo
Trio of éclairs - Symphony n° 2


Recipe created in collaboration with “Dolce e Salato” magazine.

Component 1Pasta choux per éclair

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

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 2Mousselines with cinnamon and caramel

350 gr Whole milk
150 gr 35% fat content cream
150 gr Egg yolk
150 gr Granulated sugar
35 gr Corn starch
500 gr Dark Grand Cru Pachiza Perù Origin
200 gr Butter
2 gr Cinnamon powder

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.

Component 3Neutral-cold gelatine

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

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.

Component 4FInishing

300 gr Marzipan
1 gr Cinnamon Powder
100 gr Neutral-cold gelatine
1 gr Silver powder

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.