Coffee & Caramel Éclair

Bring the first five ingredients to a boil. Add all of the wheat flour. Cook the dough (panade). Allow to cool to 50-60°C. Add the eggs. Preheat the oven to 220°C. Bake for 7 minutes at 200°C, then for 13-20 minutes at 180°C.

CRUMBLE:

Combine the first four ingredients. Process into fine crumbs. Bake at 160°C. Immediately pour over the chocolate and wafer crunch (pailleté feuilletine). Mix thoroughly. Distribute onto the bottom of the éclair shell.

COFFEE CREAM:

Bring the cream and coffee to a boil. Infuse for 30 minutes. Heat to 75°C and strain. Add glucose syrup. Pour over the chocolate. Emulsify with a blender. Chill to +4+6°C. Whip until smooth.

SALTED CARAMEL:

Heat the "Caramel" filling to 40°C. Add butter and salt.

ASSEMBLY:

• Éclair shell (semi-finished product);

• Crumble (filling at the bottom of the shell);

• Cream (piped over the crumble);

• Caramel (over the cream);

• Decorative cream;

• Cacao Barry coffee-flavored chocolate beans.