Gold chocolate éclair with salted caramel & tonka bean

Created by

  • Darren Purchese - PASTRY CHEF AT BURCH & PURCHESE SWEET STUDIO
level 2

Recipe components

Used Callebaut products

ÉCLAIRS

IngredientsPreparation
  • 400g
    cold water
  • 400g
    whole milk
  • 15g
    salt
  • 30g
    caster sugar
  • 65g
    skimmed milk powder
  • 375g
    unsalted butter
  • 375g
    unsalted butter

Mix together and bring to a boil.

  • 425g
    strong flour
  • 50g
    Cocoa powder

Sift together into a bowl.

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.
 

  • +-650g
    whole egg(s)

Mix in one at a time until thick, glossy and smooth.

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.
 

SALTED CARAMEL CREAM

IngredientsPreparation
  • 190g
    35% fat liquid cream

Heat to a scald.

  • 225g
    caster sugar

Cook into a golden brown caramel over medium heat.
Deglaze caramel with scalded cream.
 

  • 225g
    whole egg(s)

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

  • 4g
    gelatin leaves
  • 165g
    unsalted butter
  • 6g
    salt

Emulsify with the caramel.

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

MADAGASCAR DARK CHOCOLATE CREAM

IngredientsPreparation
  • 280g
    whole milk
  • 280g
    35% fat liquid cream

Mix together and bring to a boil.

  • 100g
    egg yolks
  • 35g
    caster sugar

Mix together and pour over previous mixture.
Mix thoroughly and transfer to saucepan. Cook over medium heat into
anglaise. Remove from heat.
 

  • 300g
    Madagascar

Add and mix until homogenous.


Leave to cool overnight before use. Transfer to piping bag with a small plain nozzle.
 

GOLD DUSTED DARK CHOCOLATE CRISPEARLS™

IngredientsPreparation

Mix together well to cover the Crispearls™ completely in edible gold
lustre and reserve until needed.
 

TONKA BEAN INFUSED GOLD MOUSSE

IngredientsPreparation
  • 1350g
    35% fat liquid cream
  • 1piece(s)
    Tonka beans

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

TONKA BEAN INFUSED GOLD MOUSSE

IngredientsPreparation
  • 1350g
    35% fat liquid cream
  • 1piece(s)
    Tonka beans

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

  • 300g
    water
  • 90g
    caster sugar

Place into Thermomix and cook to 90°C. Blend together.

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

Fold whipped cream into mousse and pipe into 20 ml silicone sphere moulds. Keep in freezer until assembly.