Utensils
- Smooth Socket
- Flat-bottomed terrine mould
- Storage Container
- Saucepan
- Whisk
- Wooden spoon or spatula
- Cookie cutter (to form the lightning bolts)
- Sheet Impression
- Silpat or baking mat
- Kitchen Brush
- Fluted piping bag
1. Whipped ganache
Bring the 225 g of cream and honey to the boil. Pour over the chocolate and mix until you have a ganache, then add the 450 g of cold liquid cream. Mix well, then transfer to a container. Store in the refrigerator for at least 24 hours.
2. Choke pastry
Make a choux pastry and form éclairs.
3. Cigarette Paste
Blanch the softened butter with the icing sugar. Add half of the egg white and the previously sifted flour. Stir in the rest of the white and brown with chocolate colouring. Using a leaf impression, make the decoration. Bake at 180°C for 10 to 12 minutes.
4. Mounting
Cut the éclairs along their entire length. Take out the whipped ganache and make a whipped cream with it. Pipe half of the whipped ganache inside the éclairs. Insert a few sour cherries cut in half. Pipe the whipped ganache again using a fluted tip. To finish, add a reminder of sour cherries, the decoration sheets and a few chocolate shavings on the éclair.
5. The trick
This recipe is very easy to make with any form of choux pastry and can be made with the entire range of BROVER pastry fruits.
