Madagascar Vanilla and Caramelized Pecan Eclair, 2012
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.
Madagascar Vanilla Cream
- 2 3/4 ounces pecans (80 g)
- 1 1/2 ounces powdered sugar (40 g)
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests