Intense Guanaja Cherry Eclair

Bring the milk to a boil, then add the gelatin previously bloomed in water. Use a spatula to create an emulsion while gradually pouring it over the partly melted Guanaja 70% chocolate. Blend as soon as possible until you have a perfect emulsion.

Pour onto a baking sheet at 115/120°F (45/50°C). Leave to set in the refrigerator for 12 hours.

Add the gelatin to 100g of Morello cherry purée at 40°F (4°C), then wait 20 minutes to allow the gelatin to bloom. Heat the mixture to 120/140°F (50/60°C) to fully melt the gelatin. Add the sugar, and pour in the second part of the purée at 40°F (4°C). Blend until homogeneous.

Immediately pour into a cake tin lined with plastic wrap. Set aside in the refrigerator for 1 hour, then cut into éclair shapes.

Bring the milk, water, butter, sugar, and salt to a boil. Add the flour off the heat and return to the heat. Use the spatula to help the liquid evaporate. Put the dough in a food processor with the paddle attachment to finish drying out and leave to cool. Add the eggs one by one to the dough.

Using a piping bag fitted with a 13 mm plain nozzle, pipe out the éclair.

Bake at 355°F (180°C) for about 30 minutes.