ECLIPSE

In a planetary mixer, whip all the ingredients for 10/12 minutes at high speed.

Spread the batter onto baking paper sheet to the thickness of 8 mm, then bake for 10 minutes at 220°C with closed valve.

Spread the PRALIN DELICRISP between two sheets of parchment paper, using a rolling pin, at 3mm height.

Chill it for 10 minutes in the refrigerator and then cut it with a cookie cutter into 7cm diameter disks.

Store in the refrigerator until use.

Heat up the cream with the inverted sugar to 85ºC and pour gradually onto the chocolate forming a good emulsion with the hand blender.

Cool the ganache to 20ºC besfore use.

Spread the chocolate over plastic sheets and when crystallization start, cut circle of 6,5cm diameter.

Let crystallize completely with weight on top to keep them flat.

Dissolve the JOYPASTE in the water, then add TOP CREAM and mix.

Leave to rest for two minutes and mix again to obtain a smooth cream.

Mix all the ingredients in a planetary mixer with the paddle attachment for about 2 minutes.

Roll the dough in a thin layer between two sheets of parchment paper.

Cut out into discs with 2 cm diameter and store them in the fridge until you need to use them.

Mix all the ingredients in a planetary mixer with the paddle attachment at medium speed for 10-15 minutes.

Let the the dough rest for about 5 minutes, then trasfer it into a pastry bag with a round noozle and pipe some choux with about 2 cm diameter onto baking trays lined with parchment paper.

Place a disc of craquelin onto each choux and bake at 180-190°C for 25-30 minutes.

Heat up the puree with the glucose at 85ºC and add the LILLY.

Pour over the  chocolate.

Create the emulsion using the hand blender.

Add the cream and emulsify again.

Reserve to the refrigerator minimum of 4 hours, better 8 hours.

Whip until consistency and use directly.