Eclair

Make the praliné filling by mixing everything and pouring into a silicone mat (length 10 cm, height 1 cm). Put it in the freezer. 

For the ganache, bring the cream and the Révolution cream/dough to a boil.  Add this to the chocolate and mix well. 

Make the brioche dough. Mix everything except the Révolution cream/dough and the salt for 7 min.  Add the salt and the Révolution cream/dough. Mix until you obtain an elastic dough.  Let the dough rest for 60 minutes, then fold it and let it rest, in the fridge, for one night. 

Divide the dough into 40g pieces and round them. After 30 min, flatten the pieces and roll the filling in the dough. Very important to seal well the dough! 

Put the pieces into a long shortcrust mould (length 15 cm, wide 3,5 cm). Let it proof for 90 minutes at 30°C and 78% humidity. 

Eggwash the pieces and bake them for 9 minutes at 190°C. Once cooled down, put some ganache on top of it