A french éclair with mandarine crémeux and chocolate.
Why do these ingredients combine so well?
“Its the fruity notes – both present in mandarine and chocolate – connecting these ingredients. Also, our fresh mandarine balances the more heavy chocolate taste.”
preparations (1 éclair)
Eclair
- 90 g Water
- 90 g Milk
- 90 g Butter
- 3 g White sugar
- 2 g Salt
- 90 g Wheat flour
- 200 g Egg
Preheat the oven to 200°C. In a large saucepan, bring the water, milk, butter, salt and sugar to a boil. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated. Return to the heat and cook, stirring, 30 seconds. Take the pan off the heat add the eggs, 1 egg at a time. Mix until the eggs are completely incorporated. Pipe fat lengths of dough onto a baking sheet. Bake 20 minutes
Chocolate mousse
- 25 g Egg yolk
- 40 g Sugar syrup
- 75 g Dark chocolate
- 30 g Cream
- 110 g Cream , whipped
Mix all the ingredients and Whisk untill you obtain a sabayon. Whisk cold. Melt the chocolate with the cream and add to the sabayon. Fold in the whipped cream. Allow to set.
Mandarine crémeux
- 30 g Milk
- 30 g Cream
- 25 g Egg yolk
- 10 g White sugar
- 90 g 100% Mandarin , Les vergers Boiron
- 3 g Gelatine leaf , pre-soaked
- 10 g Butter
Heat the milk with the cream, egg egg yolks and sugar to 85 °C. Add in the mandarin and gelatin. Cool till 37°C. Add the butter and mix.
Frosting
- 100 g Glaçage neutre
- 30 g 100% Mandarin , Les vergers Boiron
Blend all ingredients Mandarin peel , grated Fill the éclair with some chocolate mousse and mandarin crémeux. Rub the top with the glaçage and finish with freshly grated zest of mandarin.
