This recipe has been presented in occasion of the last edition of Asia Pastry Forum, in Kuala Lumpur.
Crème Pâtissière au caramel（for 20 pieces）
64 g sugar
20 g milk
20 g heavy cream 42%
12 g salted butter
Caramelized sugar until golden brown. De-glaze with warm cream and salted butter.
80 g egg yolks
45 g sugar
22 g cake flour
22 g corn starch
45 g sugar
360 cc milk
1/3 vanilla
100 g whipped cream
Whisk egg yolks, sugar, corn starch and cake flour together in a separate bowl. Bring milk, sugar and vanilla to a boil in a pot.
Temper the egg yolks with the hot liquid, while continuously whisking. Return to heat and cook until mixture thickens and bubbles. Leave to cool.
Whip up cream and mix together with pastry cream to make creme diplomat.
Pâte à Choux（for 30 pieces）
100 cc water
100 cc milk
80 g salted butter
8 g sugar
90 g cake flour
30 g bread flour
230 g whole eggs
Bring water, milk, salted butter and sugar to a boil. Add sifted dry ingredients and cook till desired consistency. Transfer to mixer with paddle attachment and add in whole eggs gradually.
Pipe pate choux on a baking tray and bake in deck oven at 160°C until desired colour. Leave to cool.
Crème chantilly
300 g heavy cream (40%)
20 g sugar
t/t vanilla extract
Whip all ingredients together until piping consistency.
Garniture
100 g Macadamia nuts
100 g sugar
30 cc water
t/t salt
350 g milk chocolate
70 g hazelnuts oil
food color as needed
Cook sugar and water until 120°C. Add in macadamia nuts, crystallize the sugar and continue to cook until caramelized. Add in salt to taste.
＊Spray oil on the chocolate.
＊Brush hazelnuts oil to finish.
＊Use Silform to stabilize eclais.
Slice off top of eclair. Pipe caramel sauce on the bottom of the eclair and then pipe the cream diplomat on top of the caramel.
Place macadamia nuts on the creme diplomat. Pipe creme chantilly lastly and cover with the eclair top.
pastry chef Kanjiro Mochizuki
Kanjiro Mochizuki at work in occasion of the last edition of Asia Pastry Forum.
