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

Name: 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

www.elle-et-vire.com

Heat the water, milk, butter and salt. When the mixture comes to the boil, remove from the heat and add the flour.

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