Preparation

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 boil the 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 the three 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.

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