ÉCLAIR

Mix all the ingredients in a planetary mixer with the paddle attachment at medium speed for 10-15 minutes.

Let the the mixture rest for about 5 minutes, then trasfer it into a pastry bag fitted with a nr 14 round plain tip and pipe some 10cm long strips onto baking trays lined with parchment paper.

Bake at 180-190°C for about 25 minutes.

Out of the oven, let them cool down at room temperature.

Bring milk and GLUCOSIO to boil, then dissolve LILLY using a whisk and pour the mixture onto the chocolate.

Add the cold liquid cream too and emulsify with an immersion blender until you obtain a smooth structure with no lumps.

Refrigerate overnight.

The day after, whip in a planetary mixer with the whisk attachment at medium speed for 3-4 minutes, until foamy.

Add TOP CREAM to the milk and vigorously stir in a whirl using a whisk, then let the mixture rest for 3 minutes.

Then, combine with JOYPASTE PISTACCHIO PURA by stirring for a short time, until you get a smooth cream.

Add TOP CREAM to the milk and vigorously stir in a whirl using a whisk, then let the mixture rest for 3 minutes.

Then, combine with PASTA FRAGOLA by stirring for a short time, until you get a smooth cream.

Whip all the ingredients in a planetary mixer with the whisk attachment at medium speed, until the mousse is well firm.

Add TOP CREAM to the milk and vigorously stir in a whirl using a whisk, then let the mixture rest for 3 minutes.

Then, combine with JOYCAFFÈ GRANGUSTO by stirring for a short time, until you get a smooth cream.