Recipe made by Maëlig Georgelin
Pastry Au Petit Prince,
Relais Desserts
Etel, Auray, and Baud.

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Ingredients

Choux pastry : 

  • Water 60g
  • Whole Milk 55g
  • Unsalted Butter 60g
  • Sugar 2g
  • Salt 1g
  • Flour Type 55 55g
  • Whole eggs 130g

 

Whipped lemon ganache : 

  • Cream 35% fat 90g
  • Invert sugar 8g
  • Glucose 10g
  • White chocolate Ivory 35%
  • Cocoa Butter 16g
  • Cream 35% fat 165g
  • Lemon zest 1/4

 

Crispy paste : 

  • Unsalted Butter 35g
  • Brown sugar 45g
  • Flour Type 55 45g

 

Tayberry - Anis confit (400g/sheet) :

  • Tayberry fruit puree 500g
  • Sugar 200g
  • Pectin nH 9g
  • Sugar 50g
  • Star Anise 1 star

Directions

Choux pastry : 

  • Bring to the boil the water, milk, butter, sugar and salt.
  • Add the flour at once, and stir briskly off the heat until the mixture comes away from the edge of the pan.
  • Gradually add the eggs. The result should be smooth and homogeneous.
  • With a piping bag, pipe on éclairs of about 11 cm, on a very lightly greased baking tray.
  • Put on a rectangle of crispy paste.
  • Put in the oven at 250°C and turn the oven off.
  • When the dough has puffed (12/16 minutes), turn on the oven to 160°C until the pastry is golden-brown (about 25 minutes).

 

Whipped lemon ganache : 

  • Bring to the boilthe cream, invert sugar, glucose and lemon.
  • Pour in 3 times on the melted chocolate and cocoa butter and make the emulsion.
  • Add the second part of cold cream.
  • Put in the fridge for 24 hours.
  • Gently whip the cold cream with the mixer fitted with a whisk until soft peaks. 

 

Crispy paste : 

  • Mix thethree ingredients together
  • Refrigerate.
  • Roll out very thinly (1 to 2 mm) and freeze.
  • Cut rectangles of éclair’s size.
  • Store in a box in the freezer.

 

Tayberry - Anis confit (400g/sheet) :

  • Mix together the pectin NH and the second part of sugar.
  • Heat to 40°C the Tayberry puree, anise and the first part of sugar.
  • Gradually add the sugar/pectin mixture, while whisking.
  • Bring to the boil for 1 minute while stirring.
  • Cool and put in the fridge at 4°C.

 

Assembly and finishing : 

  • Cut the baked éclair on top in length.
  • With a piping bag, put generously confit at the bottom.
  • Then with a piping bag, add whipped ganache.
  • Close the éclair by filling it with confit.
  • On the top, with a St. Honoré tub, put ganache.
  • Decorate with dried raspberries (SOSA) and a colorful chocolate disk.

 

The chef quote :  "This fruit reminds me of being in my garden as a child. It has a unique color with an intense and incomparable taste ... "

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