Gold chocolate éclair with salted caramel & tonka bean

Created by

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

Recipe components

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.

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.
 

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.