Recipes
Prepare the cream cheese buckwheat streusel. Work through a coarse sieve. Bake on a Silpain in a 140°C convection oven for approximately 20 minutes, then let cool. In the bowl of a stand mixer, gently combine the streusel, puff pastry crumbs, fleur de sel (flaked sea salt), and melted chocolate at 45°C.
Using the paddle, combine the butter, cream cheese, flour, buckwheat flour, brown sugar, ground almonds, and fleur de sel (flaked sea salt).
Bake the puff pastry trimmings (spread to a thickness of 2 mm) in a 170°C convection oven for approximately 30 minutes (place a sheet of baking paper and a perforated tray on top after 10 minutes of baking).
Sprinkle with icing sugar and caramelize in a 210°C
convection oven for approximately 10 minutes. Let cool. Transfer to the bowl of
a stand mixer fitted with the paddle attachment and mix to form crumbs.
Heat the water, milk, butter,
salt, and sugar together. When they reach the boiling point, remove from the
heat and stir in the flour. Transfer to the bowl of a stand mixer fitted with
the paddle. At 32°C, gradually incorporate the room-temperature eggs (20°C).
Use the choux pastry at 26°C.
Bring the milk and cream to a
boil. Add the rehydrated gelatine mass and pour over the milk jam. Blend with
an immersion blender and set aside in the refrigerator.
Hydrate the gelatin powder
into the cold water for at least 20 minutes. Melt in a microwave and
refrigerate.
Cook the unopened cans of
sweetened condensed milk in a 100°C steam oven for 3 hours or in simmering
water for 4 hours. Let cool before using.
Melt the Dulcey chocolate with
the cocoa butter. Add the grapeseed oil and caramel crystals. Use at 34°C.
Prepare a dark dry caramel
with the sugar. Pour onto a Silpat. Let cool and grind to obtain caramel
crystals (sift to obtain evenly-sized crystals and remove the powder).
Heat the cream, milk, and
vanilla bean chopped into small pieces and blend. Infuse for 15 minutes. Strain
over the corn starch. Bring to a boil. Pour over the previously blanched egg
yolks and sugar. Cook to 80°C. Add the gelatine mass and white chocolate, then
blend with an immersion blender. Transfer to another recipient and let cool.
Bring the milk and sugar to
the boil. Add the gelatine mass, let cool to 40°C then add the mascarpone.
Blend using a hand mixer while adding the chilled cream. Refrigerate at least 4
hours (ideally overnight).
Bring the ingredients to a
boil.
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Prepare a
caramel-coloured sugar syrup cooked to at least 160°C. |
Prepare the reconstructed crunch with the caramelized puff pastry and
spread 150 g inside a 24 x 8 cm frame. Freeze.
Pipe eclairs measuring approximately 53 cm in length (approximately 120 g)
using a fluted tip (REF PF20) on a greased black tray. Spray with a thin
coating of grapeseed oil (or baking spray), then sprinkle with icing sugar.
Bake in a deck oven (170°C bottom + 185°C top) for approximately 45 minutes
(keep the damper closed for the first 20 minutes). Let cool.
Pipe 6 g choux using a 10 mm plain tip on a greased black tray. Spray with
a thin layer of grapeseed oil (or baking spray). Sprinkle with icing sugar.
Bake in a deck oven (bottom 170°C + top 180°C) for approximately 35 minutes
(keep the damper closed for the first 10 minutes). Let cool.
Stir the milk jam cremeux and fill the eclairs (about 150 g). Insert two wooden
skewers along the length of each eclair and freeze. Dip the eclairs in the
blond chocolate dipping mixture with caramel crystals using the wooden skewers,
then freeze again.
Pour 260 g of vanilla cream (at 24°C) into a log mold (53 x 4 cm REF 33980
Valrhona), insert an eclair in the centre, then pour 80 g of vanilla custard
over top. Smooth and freeze.
Unmould the inserts and cut into 24 cm (4 logs, each serving 6). Whip the
decorative cream, pipe a line of it onto the reconstituted crunch, and place
the inserts on top. Using a small Saint-Honoré tip (no. 20), pipe the
decorative cream on the sides of the log cake. Refrigerate immediately or spray
with a thin layer of glaze (to protect the decorative cream) and store in the
freezer.
Fill the choux with the milk jam cremeux. Glaze the choux with the caramel,
place in Ø4.5 cm silicone hemispherical moulds, and let cool. Sprinkle a strip
down the centre of the log with vanilla powder (approximately 5 cm wide).
Decorate the top with 7 caramelized choux.
For productivity, it is possible to fill the choux with milk jam cremeux and store in the freezer until ready for assembly, then thaw and glaze to finish the logs to order.
