Academia

Mini Eclair farcito

15-60'
Desserts
DIFFICULT

INGREDIENTS

    Eclair:

  • 150 g water
  • 150 g milk
  • 150 g butter
  • 12 g sugar
  • 8 g salt
  • 130 g flour for shortcrust pastry
  • 225 g fresh eggs at 4°C

    • Coffee-flavored toffee caramel:

  • 125 g cream
  • 50 g Espresso coffee beans
  • 125 g granulated sugar
  • 65 g fresh butter

    • Light Academia coffee cream:

  • 150 g whipping cream
  • 100 g Academia espresso coffee
  • 50 g glucose
  • 80 g egg yolk
  • 8 g gelatin powder
  • 40 g lukewarm water
  • 200 g whipped cream
  • 100 g mascarpone cheese
Recipe by Roberto Rinaldini

PREPARATION

    Eclair:

  1. Bring water, milk, sugar and salt to a boil in a saucepan, then add the flour and cook for a few minutes at medium heat until the mixture is firm and compact. Transfer to a stand mixer and run with the paddle at low speed for 5 minutes while gradually adding the eggs in 3 portions. Make sure that the mixture is always well combined before adding the next amount.

  2. Transfer to a stand mixer and run with the paddle at low speed for 5 minutes while gradually adding the eggs in 3 portions. Make sure that the mixture is always well combined before adding the next amount.

  3. Pipe the eclairs onto a micro-perforated mat using an 8-mm fluted nozzle. Let stand at 4°C for 30 minutes and bake at 160°C for 25 minutes.

    4. Coffee-flavored toffee caramel:

  4. Caramelize the sugar dry and separately bring the cream to first boil with the coffee. Strain, then pour over the sugar and block the cooking for a few minutes.

  5. Pour the strained caramel into a jug and add butter. Start emulsifying with an immersion blender.

    6. Light Academia coffee cream:

  6. Bring cream, coffee, sugar and egg yolks to 82°C, then pour over the soaked gelatin and blend. Cool to 20°C and fold in the whipped cream with the mascarpone cheese.

  7. Store at 4°C for 12 hours before using. When it has set, whip it in a stand mixer.

  8. Decorate with toasted hazelnuts