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This is not an éclair chocolate and yuzu

with Pristine Hulalà Gold and Pristine Hulalà Classic

By Marco Battaglia

Professional pastry chef at the “Marlà” pastry shop in Milan


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Almond sablée
  • 82% fat butter g 550
  • Vanilla pod 1
  • Sugar g 310
  • Eggs g 100
  • Fine salt g 0,2
  • Shortcrust flour g 700
  • Potato starch g 75
  • Baking powder g 6
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Milk chocolate mousse
  • Pristine Hulalà Gold g 180
  • Glucose g 120
  • 46% cocoa milk chocolate g 300
  • Water g 200
  • Pristine Hulalà Gold g 600
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Yuzu cream
  • Yuzu purée g 300
  • Rice starch g 8
  • Corn starch g 8
  • Sugar g 60
  • Egg yolks g 80
  • Gelatin g 10
  • Water g 50
  • Pristine Hulalà Classic g 40
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Choux-style chocolate sponge
  • Fresh whole milk g 100
  • Granulated sugar g 180
  • 82% fat butter g 120
  • Salt g 2
  • Shortcrust flour g 140
  • Cocoa mass g 280
  • Whole milk g 80
  • Eggs g 200
  • Egg yolks g 240
  • Baking powder g 16
  • Rum g 20
  • Egg whites g 600
  • Sugar g 100
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Marlà icing (glossy)
  • Pristine Hulalà Classic g 145
  • Water g 145
  • Sugar g 280
  • Glucose g 35
  • Cocoa g 75
  • Gelatin g 12
  • Water g 56


  1. Almond sablée
    In the bowl from a stand mixer with flat beater, mix the butter with the vanilla and sifted powder ingredients (flour, starch and baking powder) all together until the mixture has a sandy texture. Add the eggs beaten with the salt. Finally add the granulated sugar. Roll out approximately 300/400 g of this mix between two sheets of baking paper, then pass it through a dough sheeter to a thickness of 3 mm. Rest in the fridge for a short time, then make oval shapes with a mould. Line the baking trays with a sheet of Forosil, place the sablées on top and cover with another sheet of Forosil. Bake for approximately 12/14 minutes at 160°C. Once baked, glaze the surface with a mix of gold and alcohol.
  2. Milk chocolate mousse
    Bring the Hulalà Gold and glucose to the boil. Pour on the chocolate. Blend with a hand blender to create a smooth mixture. As you continue to blend, add the dissolved gelatin. Add liquid Hulalà Gold.
  3. Yuzu cream
    Heat the yuzu purée to approximately 30°C. To one side, mix the sugar, egg yolks, rice starch and corn starch. Add the yuzu purée, return to the heat until reaches a temperature of 82°C. Add the dissolved gelatin. Lower the cream's temperature to 30°C. Finally, add the semiwhipped Hulalà Classic.
  4. Choux-style chocolate sponge
    Bring the whole milk, sugar, butter and salt to boil in a pan. When it starts to boil, add the cocoa mass, bring back to the boil and add the sifted shortcrust flour. When the mixture has cooked (in other words when the flour stops sticking to the sides), pour into a stand mixer with flat beater and add the liquids in the following order: first the beaten egg yolks, then the milk, then the sifted baking powder, and finally the rum. In a stand mixer bowl with flat beater, whip the egg white with the sugar. When it turns into a white, stable foam, pour into the other mixture. Mix from the bottom upwards. The result will be a sponge whose distinctive feature is how superbly moist it is even after baking. Roll out to a thickness of 4 mm on sheets of baking paper using a dough spreader. Bake in the oven at 200°C, with the steam valve open, for approximately 8 minutes. Once baked, positive blast chill the trays immediately.
  5. Marlà icing (glossy)
    Bring the Hulalà Classic, water, sugar and glucose to the boil. When it has started to boil, pour in the cocoa powder. Mix with a whisk and heat to 104°C. Pour in the dissolved gelatin. Blast chill to a positive temperature and store at +4°C.
  6. Assembly
    Pour 1.5 kg of the yuzu cream into a 60x40 cm mould, then place the sponge on top and blast chill. Remove the steel mould and using a hot knife, slice into 6x2 cm pieces. For the final assembly, pour the milk chocolate mousse into an éclair mould three-quarters of the way up, and add the previously sliced pieces. Finish by filling a silicone mould with more chocolate mousse, then blast chill. Heat the icing to approximately 32°C, and blend using a hand blender for approximately 2 minutes. Arrange the éclairs on a grill and ice, then use a spatula to transfer the éclairs onto the almond sablées. Place another sablée on top and decorate with yuzu-infused Hulalà Gold, made by blending and whipping 100 g of yuzu cream with 300 g of Hulalà Gold.