(12 ECLAIRS 12 CM LONG)
Assembly
SLICE the eclairs in half lenghtways. FILL with cocoa whipped cream on each part. IN THE MIDDLE of the eclair, fill with coconut compote. MAKE little balls of cocoa whipped cream all around the coconut compote. CLOSE your eclairs and decorate the top.
Cocoa crumble
- Butter 150 g
- Brown sugar 180 g
- Cocoa Powder 20 g
- Flour 160 g
MIX all the chilled ingredients together, until forming a homogeneous paste. SPREAD this paste between two dipping sheets of 2 mm thick. CUT rectangles at the size of your eclairs.
Choux pastry
(basic recipe)
- Water 150 g
- Milk 150 g
- Caster sugar 5 g
- Salt 4 g
- Butter 130 g
- Flour 170 g
- Eggs 270 g
IN A SAUCEPAN, boil the water, the milk, the caster sugar, the salt and the butter. ADD the flour and dry until mixture comes away from the sides of the pan. PUT that paste into a mixer. WITH A FLAT BEATER, stir the eggs gradually. PIPE about 12cm lengths of pastry. LAY the cocoa crumble bands upon the eclairs. BAKE at 180°C/356°F for 30 minutes.
Syrup for whipped cream
- Water 60 g
- Caster sugar 90 g
IN A SAUCEPAN, boil the water with the caster sugar.
Cocoa whipped cream
- 35%liquid cream 530 g
- Syrup 130 g
- Cocoa powder 40 g
IN A SAUCEPAN, boil the liquid cream, the syrup and the cocoa. MIX all together and keep aside 4 hours before using it.
Coconut compote
- Frozen coconut puree Léonce Blanc 750 g
- Caster sugar 40 g
- Pectin X 58 12 g
IN A SAUCEPAN, boil the coconut puree with the caster sugar and the X58 pectin previously mixed together. MIX and keep aside.
Decor
Crispy balls 150 g