Fall / Winter

Alunga™ chantilly éclair and sea-buckthorn jelly

Created by
Marc Chiecchio
Master pastry chef and owner of Pâtisserie Marius et Fanny
Nicolas Dutertre
Pastry Chef - Technical Advisor at the Chocolate Academy training center - Montreal
Roland Del Monte M.O.F.
Executive Pastry Chef - Hotel Sofiel Montreal

Level

Steps
1- Pâte à choux
2- Agar agar Sea-buckthorn Jelly
3- Alunga™ Chantilly Cream
4- Assembly
 Used Cacao Barry products

ALUNGA™ 41%
(/en-OC/chocolate-couverture-cocoa/chm-q41alun/alunga)

1 - Pâte à choux
Ingredients
125 g water
125 g milk
5 g salt
5 g sugar
110 g butter
135 g flour
200 g whole egg(s)

Bring to a boil the water, milk, sugar, salt and butter.

Remove from heat and add the flour.
Return to the stove and cook until dry.
Place the dough in a stand mixer, incorporate eggs one by one.
Mix until the dough is smooth and uniform.
Pipe eclairs to 13 cm long.
Bake at 180°C.

2 - Agar agar Sea-buckthorn Jelly

Ingredients
300 g sea-buckthorn juice
50 g sugar
50 g water
6 g agar
10 g sugar

Heat the juice, water and sugar. 

Add the second sugar and agar agar. Boil again.
Pour into a frame to cut rectangles of 1 cm wide by 12 cm long.
** Do not freeze. 

3 - Alunga™ Chantilly Cream

Ingredients
115 g 35% cream
4 g glucose
4 g trimoline
200 g Alunga™ 41% (/en-OC/chocolate-couverture-cocoa/chm-q41alun/alunga)
350 g 35% cream

Boil the 115g cream, glucose and trimoline.

Pour on the chocolate and mix.
Add the 200g cream and mix.
Sieve and reserve in fridge.
Whip before using. 

4 - Assembly

Cut the eclairs in half.

Fill the eclairs.
Place a piece of sea-buckthorn jelly.
Top with chantilly using a star tip.
Decorate with a piece of Alunga ™ milk chocolate.