Chocolate eclair with white truffle and maldon salt

cooking

Eclairs

• In a saucepan, mix water, milk, GRANDPRO Eclair margarine; bring to a boil.
• In a separate bowl, mix the dry ingredients: flour, granulated sugar, and salt.
• Pour the liquid part into the bowl of a planetary mixer, add the mixture of dry ingredients, and then gradually add the eggs.
• Pipe the eclairs and bake at 180 °C for 25 minutes.

Truffle ganache

• Heat cream with glucose syrup to a boil.
• Add the melted chocolate and the remaining ingredients.
• Cover the ganache with foil, refrigerate for 8 hours to stabilize.

Milk ganache

• Combine warm cream, melted milk chocolate, and bloomed gelatin.
• Cover the ganache with foil, refrigerate for 12 hours to stabilize.
• Whisk the milk ganache before filling the eclairs with it.

Assembly and garnish

• Fill the eclair with whipped milk ganache.
• Pipe the truffle ganache on the eclair.
• Garnish with white truffle shavings and Maldon salt.