Trio of éclairs - Symphony n°1

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 to the boil the whole milk and coconut pulp. In a separate bowl, mix egg yolks, sugar and corn starch. Add the boiling mixture (milk and coconut) and cook as a normal custard. Away from the hob, mix the White Vanini Chocolate with the warm cream and mix well so as to completely dissolve the chocolate. Cool immediately after.

Dry caramelise the granulated sugar, add honey, decoct with hot milk, then away from the hob add the crushed hazelnuts. Chill immediately after.

Mix the agar agar with the 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 èclairs, brush the cream in excess and place above each of them a layer of marzipan polished with neutral gelatine and rolled in coconut flour. Make a ribbon, using soft brittle, above each èclair.