Alunga™ chantilly éclair and sea-buckthorn jelly
Recipe

Pâte à choux
Ingredients | Preparation |
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|
Bring to a boil the water, milk, sugar, salt and butter. |
Agar agar Sea-buckthorn Jelly
Ingredients | Preparation |
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|
Heat the juice, water and sugar. |
Alunga™ Chantilly Cream
Ingredients | Preparation |
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|
Boil the 115g cream, glucose and trimoline. |
Assembly
Cut the eclairs in half. |