Midnight Éclair

It's up to you.

10 detailed steps, from preparation to service.

1. Create the template

   Draws a 30 x 14 cm wide flash in a sheet: a tip at the top, a central elbow and a tip at the bottom, with a minimum width of 6 cm everywhere. Cut the paper. Avoid overly fine angles that would break when mounted. Turn the oven on at 190 °C, conventional oven setting (no fan).

2. Cut the two plates

   Unroll the two cold pasta and put the template on each. Cut two identical flashes with a knife without pulling the dough. Pick them up regularly with a fork. Reserve the offcuts for puff pastries to cook separately.

3. Cook the flashes flat

   Place a flash with his paper on a plate, cover with a new sheet and a second light plate to limit swelling. Bake for 20 minutes. Remove the top plate and paper with oven gloves; powder with 10 g of icing sugar and cook for another 5 to 10 minutes, up to a golden color. Repeat for the second flash.

4. Cool completely

   Slide both shapes onto a wire rack and wait 40 minutes. They should be dry, crisp and cold. Do not overlay them hot, as the steam would soften the lamination. Retaille only small overflows with a toothed blade.

5. Prepare the cream of chestnuts

   Mix 180 g of chestnut cream and vanilla in a bowl to soften them. In a large cold bowl, whisk 200 g of mascarpone with 160 g of cold liquid cream to a firm texture, about 2 minutes.

6. Lighten the filling

   Stir in one-third of the whipped cream with chestnut cream. Pour this mixture into the rest of the cream and lift with a spatula up to a uniform color. Place in a large piping bag and keep cold for 20 minutes.

7. Make the top pink

   Melt 100 g of white chocolate in a soft bain-marie. Add a pinch of liposoluble pink dye. Spread a thin layer on one of the two flashes of lamination. Let it take 15 minutes to cool, flat.

8. Mounting the large leafy

   Put the natural lightning on the plate. Pipe all the cream in large domes 2 to 3 cm high, following the whole contour and then the center. Lay the second lamination, the one covered with pink, above without pressing. Both plates must be aligned for a stable shape and easy to cut.

9. Drawing the chocolate impulse

   Melt the 30 g of dark chocolate in a dry bowl in a mild bain-marie. With a spoon or a cornet, draw three broad oblique lines on the pink top. Does not cover the entire decor: the silhouette of the lightning must remain legible.

10. Let hold and then cut

    Refrigerate 30 minutes before serving. Cut into 8 portions with a toothed knife, in small saw movements without pressing at once. Taste within 4 hours of assembly to enjoy crispy lamination.