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Cherry & Cocoa Eclair Hero Image

Cherry & Cocoa Eclair

A classical combination of cherry and cocoa

Servings24 éclair
Preparation time: 15 minutes
Cooking time: 60 minutes
Finishing time: 15 minutes
Products usedTerra Rossa
Print Recipe
Part 1: All Black Eclair
  • 83g – Water
  • 83g – Whole Milk
  • 3g – Salt
  • 3g – Sugar
  • 66g – Butter
  • 80g – Plain Flour
  • 20g – Artisan Black Cocoa Powder
  • 150g - Eggs
  1. In a pot combine water, milk, salt, sugar and butter and bring it to a boil.
  2. Lower your fire, add the flour and Artisan Black. Mix it well.
  3. Transfer to a mixer with a paddle attachment and let it cool down before adding the eggs one by one, constantly mixing until homogenous.
  4. Ensure your dough’s consistency is smooth and shiny.
  5. On a baking tray lined with parchment, pipe the choux 10 cm long.
  6. Bake in a 200 deg C pre-heated oven for 20 minutes.
  7. Drop the temperature to 150 deg C and bake for another 10 minutes.
  8. Cool thoroughly before use.
Part 2: Black Sable
  • 50g – Icing Sugar
  • 45g – Plain Flour
  • 5g – Artisan Black Cocoa Powder
  • 42g - Butter
  1. Mix all together the ingredients in a bowl until a dough forms.
  2. Roll thin and cut into 10cm X 2.5cm.
  3. Freeze to set before placing on the piped eclairs.
Part 3: Terra Rossa Cocoa Ganache
  • 120g – Whipping cream
  • 50g – Terra Rossa Cocoa Powder
  • 30g – Icing Sugar
  • 3g – Vanilla extract
  1. Mix all together with a whisk until homogenous.
  2. Put in the pipping bag and it’s ready to use.
Part 4: Cherry Compote
  • 439g - Pitted Cherry
  • 30g – Sugar
  • 2g - Lemon
  • 2g - Rum
  1. Put everything in the pot and cook until thick.
  2. Cool it down and its ready to use.
Part 5: Deep Russet Cocoa Ganache (piped ganache)
  • 120g – Whipping cream
  • 70g – Deep Russet Cocoa Powder
  • 30g – Icing Sugar
  • 3g – Vanilla extract
  1. Mix all together with a whisk until homogenous.
  2. Put in the pipping bag and it’s ready to use.
Part 6: Vanilla Chantily
  • 100g – Whipping cream
  • 15g – Icing Sugar
  • 2g – Vanilla extract
  1. Put all in the mxing bowl and whip it until medium-stiff peak.
  2. Chill to set before piping
Part 7: To Assemble
  1. Make a hole on the top of the éclair.
  2. Fill the cherry compote.
  3. Fill with Terra Rossa cocoa ganache filling.
  4. Set in the fridge.
  5. Pipe Deep Russet cocoa ganache for garnish and vanilla Chantilly on top.
  6. Garnish with a cherry and a dash of gold powder.


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