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Eclair Cup by Javier Guillen

Design and quality distinguish the elegant Eclair cups, ideal for all professionals in the Ho.Re.Ca. and pastry and ice-cream sector.


Javier Guillen proposes his recipe by skilfully combining flavours and colours, for a result that is sophisticated to the eye and to the palate.

woman holding a book, next to a coffee mug

The elegant shape of Eclair Cup is designed to allow the spoon to completely scoop out the layers, creating calibrated and complete tastings every time.


 

"TARTE ECLAIR" - Recipe by Javier Guillen


IDEAL FOR 25 MARTELLATO ECLAIR CUP




CRUMBLE


Ingredients

Flour T55 480 g

Icing sugar 205 g

Salt 4 g

Almond flour 70 g

Butter 275 g

Eggs 115 g


Procedure

Mix the eggs. Sand the powders with the cold butter cut into cubes. When there are no more pieces, add the cold egg mixture - yoghurt powder. Stop mixing as soon as a homogeneous paste is obtained. Store in the refrigerator or spread immediately.




RASPBERRY CREAM


Ingredients

Raspberry 420 g

Water 100 g

Sugar 75 g

Thickener 30 g


Procedure

Mix and cool.




CHOCOLATE MOUSSE


Ingredients

UHT milk 120 g

Powdered thickener 7 g

Yoghurt powder 20 g

Dark Chocolate 42% 320 g

UHT cream 35% 450 g


Procedure

Heat the milk. Add the lemon peel and leave to infuse for 15 minutes. Add more milk if necessary. Simmer the milk. Add the previously hydrated melted gelatine. Stir as soon as possible to perfect the emulsion. Mix the yoghurt powder with the yoghurt. While the cream is foaming. Gently stir the yoghurt into the whipped cream. Before the mixture is completely done, check the temperature of the emulsion (28° C) and add it.




NAPPAGE GOLD


Ingredients

Neutral gelatine 500 g

Water 25 g

Chocolat 33%

Gold powder 125 g


Procedure

Bring the neutral gelatine to the boil with the water and then emulsify the melted coating. Stir.

 



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ABOUT Javier Guillen:


Javier Guillén started his career working with Ferran Adrià (3* Michelin), and continued with many high-level experiences all over the world, as at Oriol Balaguer Tokyo, El Bulli and Catering Tentation. He worked also at Pierre Hermé and then joined Valhrona. He provides master classes and consulting around the world.

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