RESTAURANT: GOURMANDISES
CHEF: CHEF BENOIT

INGREDIENTS:	QUANTITY:
ECLAIR DOUGH
1. MILK	500 MILLILITERS
2. BUTTER	250 GRAMS
3. SUGAR	25 GRAMS
4. FLOUR	300 GRAMS
5. SALT	8 GRAMS
6. EGGS	10 PIECES
HAZELNUT FILLING
1. MILK	250 MILLILITERS
2. SUGAR	25 GRAMS
3. EGG YOLK	3 PIECES
4. HAZELNUT PASTE	125 GRAMS
5. GELATIN LEAVES	3 PIECES
6. WHIPPED CREAM	125 GRAMS
7. FONDANT FOR GLACE	AS DESIRED

RECIPE:
ECLAIR DOUGH

1. Mix milk, sugar, butter and salt in a pan to boil
2. Once the mixture starts to boil, add flour and mix constantly until the flour is incorporated well with the milk
3. Put the mixture again in a mixing bowl. Blend it again with a paddle. Add eggs one by one
4. Dispense entire mixture into a pipe bag. Pipe on a baking tray creating a straight line
5. Apply some eggs on top and bake at 180°C for 45 minutes
6. Put milk, sugar, butter and salt in one container to boil
7. Once it starts to boil, add the

HAZELNUT CREAM

1. Bring the milk to boiling temperature, add egg yolks and sugar with hazelnut
2. Cook for a few minutes until the mixture is thick
3. Let it cool down. Fold with whipped cream

PRESENTATION

1. Make small hole at the bottom of the éclair. Fill in with cream
2. Melt the fondant and apply on top of the éclair