Heat the fresh cream, put on the Belcolade Selection Lait Caramel Cacao-Trace, Belcolade Prime Pure Pressed Cocoa Butter Cacao-Trace, and sea salt until the ganache is homogeneous.
Then add the whipped cream with the cinnamon powder and finish the mixture with a spatula.
Use the mousse directly for assembling the eclairs. The mousse goes on top of the Granny Smith compote.
4 Neutral Glaze
Ingredients
Puratos Miroir Neutre QS
Preparation
Heat the Puratos Miroir Neutre to 35-38°C and put on the frozen eclair.
5 Puff Pastry Stick
Ingredients
Flour T45 500 g
Flour T55 500 g
Salt 20 g
Water 480 g
Mimetic Incorporation 100 g
Mimetic CL 800 g
Preparation
Mix all the ingredients except the Mimetic CL on 2 minutes at low speed and 2 minutes at high speed. Cool the dough for 30 minutes at 4°C.
Start folding the dough, 1 double fold and 1 single fold (12 layers).
Leave overnight at 4°C.
Take out at ambient temperature 30 minutes before the third and fourth folds.
Roll out to 2.7mm and cut with very sharp cutter sticks.
Bake at 210°C for around 13 minutes between 2 Silpains.
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