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Peach & Apricot Eclairs

Johanna le Pape

By Johanna le Pape


Choux dough

  • Whole Milk 105g
  • Water 105g
  • Butter 85g
  • Salt 4g
  • Sugar 4g
  • T55 flour 130g
  • Eggs (room temperature) 4 or 5

Vervain cottage cheese Chantilly

  • Whipping Cream (1) 50g
  • Vervain 5g
  • Agave sirup 20g
  • Gelatin 20g
  • Cottage cheese 50g
  • Whipping Cream (2) 150g

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