Coffee Gianduja Eclair - Pastry and bakery - Elle & Vire Professionnel

Ingredients

• 555 g water
• 555 g milk
• 18 g salt
• 555 g Elle & Vire all Purpose butter 82% fat
• 690 g strong flour (T45, approximately 14% protein)
• 1073 g egg
• 563 g Coffee Gianduja namelaka
• 938 g pastry cream
• 102 g milk
• 10 g ground coffee
• 23 g gelatin mass
• 153 g black gianduja
• 205 g Excellence whipping cream 35% fat
• 10 g Aniseed-flavoured ristretto
• 87 g cream cheese
• 3 g powdered 200-bloom gelatine
• 20 g water
• 721 g milk
• 180 g egg yolk whisked
• 144 g sugar
• 36 g plain flour (T55, approximately 11% protein)
• 36 g Pastry cream powder
• 547 g icing fondant
• 164 g glucose syrup
• 82 g cocoa butter
• 3 g Aniseed-flavoured ristretto
• 5 g exhausted coffee grounds
• 1000 g black gianduja
• 500 g whole raw hazelnuts