Ingredients
For
20
servings
750 g apricot puree
110 g sugar
110 g atomized glucose
12 g pectin NH
2 g gelatine
8 g lemon juice
483 g whole UHT milk
14 g potato starch
10 g star anise
497 g liquid starch
6 g gelatine
Preparation
Bring the water, milk, Brioche Butter, salt, sugar to a boil.
Add the flour, then allow the liquid to evaporate.
Take the pan off the heat and gradually incorporate the eggs.
Pipe out the mixture, then glaze your pastries.
Heat the oven to 250°C, switch the heat off, then put your pastries in.
Do not turn it back on and keep the oven door closed.
As soon as your choux pastries have started to rise and take on a golden colour, turn the oven back on to 180°C with the door slightly ajar.
As soon as your choux pastries have started to rise and take on a golden colour, turn the oven back on to 180°C with the door slightly ajar.
Mix a small portion of the cold milk with the potato starch, and set aside.
Heat the rest of the milk to between 85°C and 90°C.
Pour part of the hot milk over the milk-starch mixture.
Put everything back in the cooking appliance and bring to a boil.
Mix the hot sugar-free starch base and the rehydrated gelatine.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix to make a perfect emulsion.
Add the Stand & Overrun. Mix again. Ideally, leave to set in the refrigerator for 12 hours at 4°C.
Whisk until the texture is firm enough to use in a piping bag or with a spatula.
Assembly
Prepare the éclair batter.
Let it rest and bake it at a low temperature of 150°C.
Then prepare the liquid starch, so that the infusion of star anise has half an hour to transfer the right flavours.
Make the chantilly as described in the recipe, fill the éclairs, finally place the confit on the éclair and finish with the ganache and any decoration.
