Double fantasy eclair. beginning with my house made choux pastry, topped with a chocolate sable. Baked until crispy, my firm eclair is bursting with sweet and salt hazelnut praline chocolate ganache. On top we have a dark chocolate disk on transfer sheet, which we top with milk chocolate cream and some other design. Paired nicely with an old fashioned. Wanna bite?


Choux
1 cup (240ml) water
1/2 cup (115g) unsalted butter, cut into pieces
1/4 teaspoon salt
1 cup (125g) all-purpose flour
4 large eggs


Chocolate sablage
150g (1 1/4 cups) all-purpose flour
25g (1/4 cup) cocoa powder
100g (1/2 cup) granulated suga
r100g (7 tablespoons) cold unsalted butter, cubed1 large egg yolk
1/4 teaspoon salt
1 teaspoon vanilla extract (optional)

Hazelnut praline chocolate ganache
200g (7 ounces) hazelnut praline paste
200g (7 ounces) dark chocolate, finely chopped
200ml (3/4 cup plus 2 tablespoons) heavy cream


Milk chocolate mousse
200g (7 ounces) milk chocolate, finely chopped
3 large eggs, separated
2 tablespoons granulated sugar
1 cup (240ml) heavy cream
1 teaspoon vanilla extract
A pinch of salt

Old fashioned cocktail
2 oz (60ml) bourbon or rye whiskey
1 sugar cube (or 1/2 teaspoon granulated sugar)
2-3 dashes bitters
A few dashes of water
Orange peel for garnish

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