Preparation of Sablé

In the mixing bowl, beat all ingredients with the paddle attachment until a uniform dough forms.

Roll out the dough between two sheets of parchment paper to a thickness of 3mm.

Bake at 170°C for approximately 15 minutes.

Preparation of Cake

Mix all ingredients for 1 minute at low speed and then for 4-5 minutes at medium speed until a smooth batter forms.

Bake the cake in cylindrical molds at 175°C for approximately 40 minutes.

Preparation of Coating

Melt all ingredients together in a bain-marie until they reach 40°C.

Preparation of Chocolate Cream

Beat the cream ingredients in the mixer with the whisk attachment for 5 minutes at high speed.

Lightly whip the aeration ingredients and fold them into the chocolate cream until well combined.

Assembly

Shape the sablé into an elongated form, similar to an éclair.

Dip the cake in the coating and place it on the sablé base.

Once set, garnish with the chocolate cream using a piping bag and spray with cocoa butter.

Preparation of Glaze

Boil the invert sugar together with Casa Cream UHT 35%.

Remove from heat, add the gelatin, and blend with an immersion blender.

Add the chocolate and emulsify for 3 minutes. Blend again.

Finally, add Paletta Cold Gel.

Glaze the pastries when the glaze reaches 28°C.