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