Chocolate cherry flash

Method

Glaze

Combine all ingredients and mix to clear.

Choux

Add all liquids in to a bowl fitted with a beater, then add the powders.
Mix on slow speed for 1 min. Scrape down.
Mix on fast speed for 3 mins. Scrape down.
Mix on slow speed for 1 min.
Place into piping bag or depositor and rest for 10 minutes.
Deposit the choux using a fluted nozzle at 40g. Spray with Spraylix.
Bake at 200°C for 25 mins damper closed with 1l steam, then a further 30 mins at 170°C damper closed.

Mousse

Heat the water to 80°C and pour over the chocolate, mix to combine. Add the Bavarois Neutre GF and combine thoroughly. Add the Ambiante and mix to combine. Allow to chill for 12hrs before whipping.

COMPOSITION & DECORATION

1. Choux

2. Topfil Finest Cherry

3. Mousse

4. Glaze

Split the eclairs horizontally, Pipe Topfil Cherry Finest into the base, top with whipped chocolate mousse then replace the top of the choux. Finish with a layer of glaze.

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