Gold chocolate éclair with salted caramel & tonka bean

Mix together and bring to a boil.

Turn off the heat. Dump dry ingredients and whisk to eradicate lumps.
Turn heat back on to medium-low and continue mixing for ± 2 mins. to form a ball.
Transfer dough into a mixer and put on medium-low speed using a paddle for ± 1 min. to cool off lightly.
 

Cool down batter dough. Pour into a piping bag fitted with a 869 fluted tip. Line baking trays with silpat mats and pipe
dough in long straight lines. Coat evenly with a mist of canola spray and freeze. Once hardened, cut the éclair into
13 cm long sticks. Freeze to re-harden if they don’t come off easily. Place all éclairs on a flat perforated baking tray,
lined with a silpat mat in a 5 x 3 grid (15 per tray). Bake and leave to cool. Cut lengthways and brush with gold lustre.
 

Heat to a scald.

Use to temper caramel with and return to saucepan. Apply low heat
and cook mixture, stirring to 85°C.
 

Cool down to set, smoothen and transfer to a piping bag fitted with a small plain nozzle.

Mix together and bring to a boil.

Add and mix until homogenous.

Grate tonka bean into cream. Infuse 24 hours before straining and
whipping to peaks.
 

Add to the Thermomix and blend to emulsify. Pour the mousse base
into a bowl and stir to cool the mix to 40°C.