California Fig of My Dreams (Eclaires)

Directions

For the Vanilla Bean California Figs

1. Bring water, sugar, and vanilla beans to a boil in a saucepan. Place California Dried Figs in a bowl and pour the hot liquid over them.

2. Cover and let cool to room temperature.

3. Place in the refrigerator and let sit for 4 days before use.

For the Milk Chocolate California Fig Custard

1. Heat the milk with half of the sugar and vanilla beans in a saucepan.

2. Mix the remaining sugar and pastry cream powder with egg yolks in a small bowl until there are no lumps.

3. Temper milk into yolks.

4. Bring to a boil while constantly stirring.

5. Remove from heat add the gelatin.

6. Place in the bowl of a mixer with the paddle attachment and mix for 3 minutes.

7. Add the milk chocolate and California Dried Figs Juice Concentrate. Mix 10 more minutes.

8. Place in the refrigerator overnight, 8 hours.

For the Crackle Topping

1. Place all ingredients in a mixer with the paddle and mix until the dough comes together.

2. Roll the dough out between 2 sheets of parchment to 3 mm and freeze for 4 hours.

3. Cut crackle to shape and size of piped pate a choux and top the pate a choux before baking.

For the Pate a Choux

1. Preheat convection oven to 340°F.

2. Bring the milk, butter, water, sugar, and salt to a boil in a pot.

3. Add the flour and mix very well until no lumps remain. Cook the dough in the pot for 2 minutes to dry it out.

4. Place the dough in a mixer with a paddle and slowly add the eggs one at a time mixing until each egg is incorporated before adding more.

5. Adjust consistency with more milk if needed. It should hold its shape when piped.

6. Pipe to desired shape on a parchment covered sheet pans.

7. Top with Crackle and bake 25 to 35 minutes.

For the Milk Chocolate Crunch

1. Temper the milk chocolate.

2. Place feuilletine in a bowl, add just enough chocolate to coat the feuilletine and mix well.

3. Pour out onto a parchment-lined pan and place in the refrigerator for 15 minutes.

4. Store at room temperature

For the Whipped Cream

Assembly and Finishing

1. For each éclair, cut éclair in half.

2. Pipe Milk Chocolate California Fig Custard in the bottom.

3. Cut the Vanilla Bean California Figs into quarters and lightly press them into the cream.

4. Drizzle the Figs with California Dried Figs Juice Concentrate.

5. Pipe bubbles of Whipped Cream over the Figs.

6. Top the whipped cream with Milk Chocolate Crunch.

7. Place the top of the éclair on the whipped cream and decor with powdered sugar, a Vanilla Bean California Fig piece, and optional gold leaf accent.