Recipe SOTAVENTO ECLAIR - Professionals

Ingredients

• 800 g cream 35%
• 70 g sugar (to -20°C)
• 15 g vanilla extract
• 145 g flour
• 140 g brown sugar
• 110 g butter
• 250 g water
• 240 g eggs
• 140 g flour
• 10 g sugar
• 4 g salt
• 4 bananas
• 50 g butter
• 50 g raw sugar
• Nutmeg
• 30 g Mount Gay® rum 55% vol.
• 340 g mandarin purée
• 340 g eggs
• 320 g sugar
• 240 g butter
• 170 g egg yolks
• 30 g Cointreau® 60% vol.
• 4 g gelatine powder
• 20 g water
• 3 g citric acid
• 3 g mandarin zests