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ECLAIR WELLINGTON
 MINI ONES
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Eclair Wellington
 
PATE A CHOUX

Mushroom Duxelle +
Bechamel Mornay +
Foie gras

Braised Short Ribs

"Demi-glace" Glaze 
Truffle Peels
 

 
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PATE A CHOUX

-         500 gm Butter

-         1 liter Water

-         25 gm salt

-         3 gm pepper

-         1 gm fresh grated Nutmeg

-         50 gm Sugar

-         500 gm sifted All Purp.Flour

-         16 to 18 Eggs (800 gm) (cold)

 
 

1 – In a pot bring melt butter, add water and seasoning including the sugar and bring to a boil.

2 – Add the flour, start combining energetically using a wire whisk . Keep cooking over the flame using then a rubber spatula for another minute or two, constantly stirring.

3 – Pour the mix into mixing bowl (Hobart)) and using the paddle attachment, start incorporating the eggs 2 by 2, waiting each time that they combine well into mix.

4 - Keep repeating the operation until the last eggs . Finish homogenizing the mix on third speed .

5 – Fill a pastry bag (with the appropriate tip - size and design) with the mixture and start piping onto parchment paper on a baking sheet ,the éclair or choux of the desired size.

6 - Break one egg into a glass with a pinch of salt; mix well with a fork

7 - Using a brush, lightly glaze each piped item of this egg wash.

8  - Then by using the same fork, mark the top of each item.

9  - Preheat the oven to 325F 

10 - As soon as you close the oven behind the choux or éclairs, select the oven at 300F and let bake for about 30 min to 45 min

VERY IMPORTANT. Do not open the oven until the choux rise and turn into golden color;     

Otherwise they would collapse.

 
 

- MUSHROOM DUXELLE

  Cooked with shallots and foie gras fat until no steamed shows from drying process.

 When cooled, add little Mornay Béchamel

-SHORT RIBS

 Braised in oven for 4 hours with red wine , port, seasoning , garniture aromatique, star anise, cloves , mushrooms feet.

-GRATED GRUYERE & COMTE  around the edge

ON TOP

-MEAT GLAZE : Meat demi-glace and black truffle slices

 
   

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