Milk chocolate eclair

Coffee Tonka cremeux:
180g Heavy cream 35%
180g Milk
65g Egg yolks
35g Sugar
35g Coffee beans
4g Tonka

Vanilla cremeux:
85g White couverture 35%
195g Cream 35%
5g Bourbon vanilla bean
1g Vanilla extract
3g Powdered gelatine
15g Water for gelatine
195g Chilled cream 35%

Coffee chocolate mousse:
600g Cream
220g Dark chocolate 53%
100g Pate a bombe
200g Milk
10g Gelatin
30g Coffee beans

Short pastry:
900g Flour
640g Butter
560g Sugar
200g Eggs
6g Salt
5g Coffee powder
5g Black colouring
25g Cocoa powder

Milk chocolate mousse:
600g Cream
220g Dark chocolate 53%
100g Pate a bombe
200g Milk
10g Gelatin

Coffee Tonka cremeux:
Combine all the ingredients while cool and store for at least 24 hours. Strain through a chinois to remove the coffee beans and tonka. Bake in silicone molds for 45 minutes in convection oven at 100° C. Freeze and glaze with the chocolate glaze.

Vanilla cremeux:
Bloom the gelatine in the chilled water for 20 minutes. Boil the cream, infuse the vanilla and add the gelatine.Pour over the white couverture and gently emulsify.Add the rest of chilled cream. Store for 24 hours before whipping in a mixer.

Coffee chocolate mousse:
Let the coffee beans infuse for a night in the cold milk. Beat the cream and create the pate a bomb. Boil the milk and dissolve the gelatin. Make an
emulsion of milk with chocolate and et it harden. Before use, whip the mousse.

Short pastry:
Sieve dry ingredients and mix. Add soft butter, and the eggs. Bake as a biscuit between 10-20mm thickness. Cut in desired shape and size.

Milk chocolate mousse:
Beat the cream and create the pate a bomb. Boil the milk and dissolve the gelatin. Make an emulsion of milk with chocolate and let it harden. Before use, whip the mousse.