Gold chocolate éclair with salted caramel & tonka bean

Mix together and bring to a boil.

Sift together into a bowl.

Turn off the heat. Dump dry ingredients and whisk to eradicate lumps.
Turn heat back on to medium-low and continue mixing for ± 2 mins. to form a ball.
Transfer dough into a mixer and put on medium-low speed using a paddle for ± 1 min. to cool off lightly.
 

Mix in one at a time until thick, glossy and smooth.

Cool down batter dough. Pour into a piping bag fitted with a 869 fluted tip. Line baking trays with silpat mats and pipe
dough in long straight lines. Coat evenly with a mist of canola spray and freeze. Once hardened, cut the éclair into
13 cm long sticks. Freeze to re-harden if they don’t come off easily. Place all éclairs on a flat perforated baking tray,
lined with a silpat mat in a 5 x 3 grid (15 per tray). Bake and leave to cool. Cut lengthways and brush with gold lustre.
 

Heat to a scald.

Cook into a golden brown caramel over medium heat.
Deglaze caramel with scalded cream.
 

Use to temper caramel with and return to saucepan. Apply low heat
and cook mixture, stirring to 85°C.
 

Emulsify with the caramel.

Cool down to set, smoothen and transfer to a piping bag fitted with a small plain nozzle.

Mix together and bring to a boil.

Mix together and pour over previous mixture.
Mix thoroughly and transfer to saucepan. Cook over medium heat into
anglaise. Remove from heat.
 

Add and mix until homogenous.

Leave to cool overnight before use. Transfer to piping bag with a small plain nozzle.
 

Mix together well to cover the Crispearls™ completely in edible gold
lustre and reserve until needed.
 

Grate tonka bean into cream. Infuse 24 hours before straining and
whipping to peaks.
 

Grate tonka bean into cream. Infuse 24 hours before straining and
whipping to peaks.
 

Place into Thermomix and cook to 90°C. Blend together.

Add to the Thermomix and blend to emulsify. Pour the mousse base
into a bowl and stir to cool the mix to 40°C.
 

Fold whipped cream into mousse and pipe into 20 ml silicone sphere moulds. Keep in freezer until assembly.