"Seasonal Masterpiece" Éclair

Method:

1. Bring the first five ingredients to a boil.

2. Incorporate all-purpose flour.

3. Cook the dough (panade) until it pulls away from the sides.

4. Cool to 50–60°C.

5. Gradually add eggs.

6. Preheat the oven to 220°C.

7. Bake for 7 minutes at 200°C, then continue for 13–20 minutes at 180°C.

VANILLA CHOCOLATE PASTRY CREAM:

• Bloom the gelatin in water.

• Bring milk and cream to a boil.

• Whisk together egg yolks, sugar, and cornstarch.

• Temper the mixture and cook until thickened (pastry cream).

• Add the gelatin mass, butter, and chocolate.

• Emulsify with an immersion blender and chill to +2...+6°C.

• Slice off the éclair tops and fill with the cream.

BERRY COULIS:

• Mix sugar with pectin.

• Heat the fruit purée and glucose syrup to 40°C.

• Whisk in the sugar-pectin mixture.

• Boil for 1–2 minutes (no longer).

• Allow to cool slightly.

• Transfer to a piping bag and layer over the cream.

WHIPPED GANACHE TOPPING:

• Bring cream to a boil.

• Pour over chocolate and emulsify with an immersion blender.

• Allow to crystallize for 24 hours.

• Whip until stiff peaks form and use for decoration.

Finishing: Garnish with fresh berries and a dusting of powdered sugar.