Eclair mandarin and chocolate mousse

Pastry recipe

For 15 portions.

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Eclair mandarin and chocolate mousse
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Eclair


    • Water - 90g
    • Milk - 90g
    • Butter - 90g
    • Sugar - 3g
    • Salt - 2g
    • Flour - 90g
    • Egg - 4

    Preheat the oven to 200°C.
    In a large saucepan, bring the water, milk, butter, salt and sugar to a boil. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated. Return to the heat and cook, stirring, 30 seconds. Take the pan off the heat add the eggs, 1 egg at a time. Mix until the eggs are completely incorporated.
    Pipe fat lengths of dough onto a baking sheet. Bake at 160°C during 20 min.

  2. Chocolate mousse


    • Sugar syrup: - 40g
    • Fresh cream - 30g
    • Egg yolk - 25g
    • Chocolate - 75g
    • Whipped cream - 110g

    Mix all the ingredients and whisk until you obtain a sabayon. Whisk cold. Melt the chocolate with the cream and add to the sabayon. Fold in the whipped cream. Allow to set.

  3. Mandarin crémeux


    • Frozen fruit purée 100% : Mandarin - 90g
    • Milk - 30g
    • Fresh cream - 30g
    • Egg yolk - 25g
    • Sugar - 10g
    • Butter - 10g
    • Gelatine (sheet) - 3g

    Heat the milk with the cream, egg yolks and sugar to 85 °C. Add in the mandarin and gelatine. Cool till 37°C. Add the butter and mix.

    In this step

  4. Jelly


    • Frozen fruit purée 100% : Mandarin - 30g
    • neutral glaze - 100g

    Blend all ingredients.

    In this step

  5. Assembly


    • Mandarin orange zest - As required

    Fill the éclair with some chocolate mousse and mandarin crémeux. Rub the top with the glazing and finish with freshly grated zest of mandarin.

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