This outstanding creation is one of many from modern eclair shop, L’Éclair de Génie. Understated, refined, and delicate, this éclair is a perfect combination of flavor and texture. The sweetness of the vanilla cream contrasts with the crunchiness of finely caramelized pecans. Simple but effective.
White Frosting
- 3 grams powdered gelatin
- 2 1/2 ounces 35% fat heavy cream (73 g)
- 1 ounce glucose (28 g)
- 2 Madagascar vanilla beans
- 3 ounces white chocolate (85 g)
- 3 ounces white compound chocolate (85 g)
- .4 g titanium oxide
Madagascar Vanilla Cream
- 1 gram powdered gelatin
- 9 ounces semi-skimmed milk (255 g)
- 1 Madagascar vanilla bean
- 1 large egg yolk (30 g)
- 1 3/4 ounces superfine sugar (50 g)
- 1/2 ounce custard powder (15 g)
- 2 3/4 ounces butter (80 g)
Caramelized Pecans
- 2 3/4 ounces pecans (80 g)
- 1 1/2 ounces powdered sugar (40 g)
Instructions
Step 1: White Frosting
Soak the gelatin in the cream for at least 5 minutes. Transfer the cream and gelatin to a saucepan, add the glucose, and bring to a boil. Add the split and scraped vanilla beans, and let infuse for 20 minutes. Remove the beans, stir, and return to the heat. Chop the white chocolate and the white compound chocolate. Put into a mixing bowl and gradually pour the hot cream into the mixture.
Add the titanium oxide while blending with an immersion blender. When smooth, cover the frosting with plastic wrap and refrigerate. Let harden for 4 hours.
You can make the compound chocolate yourself or buy it ready to use from speciality stores. The titanium oxide is used to whiten the frosting to give it a more attractive color.
This recipe was originally published in "My Best Christophe Adam" (Éditions Alain Ducasse). See all credits
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