Alunga™chantilly éclair and sea-buckthorn jelly

Recipe

Created by

Marc Chiecchio - Master pastry chef and owner of Pâtisserie Marius et Fanny
Nicolas Dutertre - Head of the Chocolate Academy™ Montreal
Roland Del Monte M.O.F. - Executive Pastry Chef - Hotel Sofiel Montreal

Pâte à choux

ingredients	preparation
125g water 125g milk 5g salt 5g sugar 110g butter 135g flour 200g 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.

Agar agar Sea-buckthorn Jelly

ingredients	preparation
300g sea-buckthorn juice 50g sugar 50g water 6g agar 10g 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.

Alunga™ Chantilly Cream

ingredients	preparation
115g 35% cream 4g glucose 4g trimoline 200g CHM-Q41ALUN 350g 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.

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.

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