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Peach Bellini

Recipe for 70 éclairs.

Peach compote

Boil the purees with glucose. Add the pectin and the sugar and at the end the gelatin, then let it set.

Vanilla white chocolate mousse

  • Milk - 500 g
  • Egg yolk - 100 g
  • Zéphyr white chocolate cacao barry - 500 g
  • Gelatin - 12 g
  • Whipped cream - 750 g
  • Vanilla bean from Madagascar - 2 pcs
Boil milk and infuse the vanilla bean and pour on the egg yolk and bring it to 77°C.
Add the gelatin in the hot mixture and pour it on the melted chocolate and add the whipped cream.

Prosecco jelly

Boil water and sugar, add gelatin and Prosecco (or champagne) along with warm puree, then let it set in the chiller.

Sugar dough

  • Butter - 120 g
  • Icing sugar - 80 g
  • Almond powder - 24 g
  • Salt - 1 pinch
  • Eggs - 45 g
  • Vanilla essence - 2 g
  • Cake flour - 200 g
Mix in the following order: butter, icing sugar, almond powder, salt, vanilla and eggs.
Add at the end the flour and mix again for 2min and keep the dough in a chiller for 1h.
Bake the tart dough in an oven at 180°C.