Santa-Clair Recipe by chef François Galtier

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COMPOSITION

  • Éclair Dough
  • Spicey Orange Cream
  • Red Gloss Glaze

INGREDIENTS (ÉCLAIR DOUGH)

  • 125 g water
  • 125 g whole milk
  • 125 g butter
  • 0.5 g salt
  • 2.5 g sugar
  • 125 g flour
  • 250 g egg

METHOD

  1. Boil the water, milk, butter, salt and sugar.
  2. Add this mix and the flour to the mixer until the temperature falls to 55℃. Add the eggs and mix.
  3. Pipe the eclairs onto a tray with a fine star tip nozzle and place in an oven pre-heated to 190℃, then reduce the temperature to 150℃ to bake.
  4. Leave for about 40 to 50 min.

INGREDIENTS (SPICY ORANGE CREAMY)

  • 200 g mandarin juice
  • 100 g orange juice
  • 50 g gelatin mass (1/5)
  • 250 g Obsession 30 Belgian white chocolate
  • 100 g Intense 35 Belgian milk couverture chocolate
  • 170 g butter
  • 8 g orange zest
  • 8 g five spices
  • 150 g lemon juice

METHOD

  1. Heat the juices and gelatin mass.
  2. Pour onto the chocolates and mix.
  3. Add the butter and blend, then add the orange zest, the five spices and finally, the lemon juice, and blend again.

INGREDIENTS (RED GLOSS GLAZE)

  • 100 g fresh cream 35% fat
  • 72 g sugar
  • 410 g glucose syrup
  • 180 g gelatin mass (1/5)
  • 225 g Obsession 30 Belgian white chocolate
  • 700 g neutral mirror glaze
  • SQ silver powder
  • SQ red food colouring

METHOD

  1. Boil the cream, together with the sugar and glucose.
  2. Pour onto the gelatin to melt it, then add the chocolate, mixing well to melt all of the dots.
  3. Last, add the mirror glaze and the colouring and use at 35/40℃.

MONTAGE

  1. Fill the éclairs with the spicy orange cream.
  2. Glaze them with the red gloss glaze.
  3. Decorate with a Santa’s belt made with modelling chocolate.
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