Eclair de Luxe photo

Eclair de Luxe

by Maarten Jordaens



  • Éclair 
  • Éclair chocolate topping 
  • Chocolate - blood orange mousse spheres
  • Glaçage for chocolate / blood orange mousse
  • Crémeux mango / passion fruit
  • Pastry cream of blood orange
  • Rice crisps decoration



  • 500 g  water
  • 200 g  butter
  • 300 g  flour
  • 25 g icing sugar
  • 7 eggs

Mix water, butter and icing sugar in a saucepan till boiling point.

Add flour slowly

Mix till a homogeneous mixture.

Add the eggs one by one.

Pipe éclairs.

Bake 30 minutes at 225°C in the oven. 

Éclair chocolate topping

  • 300 g dark chocolate
  • 300 g cream
  • 150 g glucose

Heat cream and glucose till boiling point.

Mix cream and glucose mixture with the dark chocolate.

Dip the top of the éclair into the chocolate mixture.  

Chocolate - Blood orange mousse spheres

  • 3 g  gelatine powder
  • 20 g water
  • 100 g blood orange puree
  • 30 g cream
  • 25 g sugar
  • 220 g milk chocolate
  • 200 g cream

Soak gelatine powder with 20 grams of water for 20 minutes.

Heat Blood orange puree with cream and sugar till boiling point.

Mix the puree mixture with milk chocolate till a homogeneous mixture.

Cool down till 38°C.

Add whipped cream.

Fill sphere moulds.


Glaçage for chocolate / blood orange mousse

  • 4 g gelatine powder
  • 20g water
  • 30 g sugar
  • 50 g glucose syrup
  • 500 g gel neutral
  • 250 g blood orange puree
  • 3 g agar-agar
  • 55 g water
  • liquid red colour

Soak gelatine powder with 20 grams of water for 20 minutes.

Heat sugar, glucose syrup, gel neutral and blood orange puree till boiling point.

Heat in meanwhile 55 g water with 3 g Agar-Agar till boiling point.

Mix both mixtures together.

Add liquid red colour.

Cremeux Mango - Passion fruit

  • 110 g passion fruit puree
  • 70 g mango puree
  • 140 g sugar
  • 120 g eggs
  • 5 g gelatine
  • 160 g butter (room temperature, +/-22°C)

Heat passion fruit and mango puree, sugar and eggs till 85°C.

Add the soaked gelatine.

Cool down till 37°C.

Add butter by using a blender.

Fill demi-sphere moulds.


Pastry cream of blood orange

  • 500 g blood orange puree
  • 200 g milk
  • 150 g sugar
  • 180 g eggs
  • 75 g sugar
  • 75 g cream powder
  • 50 g butter

Heat blood orange puree, milk and sugar till boiling point.

Mix eggs, sugar and cream powder.

Add the hot mixture to the eggs mixture and make homogeneous.

Cook again for one minute.

Cool down in the fridge.                        

Mix with a whisk till a creamy texture.    

Rice crisps decoration
  • 125 g White chocolate
  • 30 g Raspberry crisps 
  • 100 g Rice crisps
  • 20 g Yoghurt powder
Melt chocolate. 
Add raspberry crisps, rice crisps and yoghurt powder.
Make a layer on baking paper.
Make round shapes by using iron rings.



  • Atsina Cress


Build up

  • Eclair
  • Chocolate on top of éclair
  • Sphere Chocolate / blood orange mousse with glaçage of blood orange
  • Demi sphere of mango/passion-fruit cremeux
  • Pastry cream of blood orange
  • Rice crisps decoration
  • Atsina cress

Product used

Blood orange puree
Blood orange photo

packaging: 1 kg