Alunga™ chantilly éclair and sea-buckthorn jelly

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.

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. 

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.