SOTAVENTO ECLAIR

Whip the cream with the sugar and the vanilla extract. Set aside
for the decoration.

Mix the brown sugar with the butter. Add the flour and finish as
for a short crust pastry. Roll out immediately to a thickness of
2 mm. Cut like a banana. Freeze.

Bring the water, salt, sugar and butter to a boil. Add the flour,
stir in a saucepan for 1 minute. As soon as the paste comes away
from the sides, transfer the mass into the beater bowl. Add the
eggs gradually, until the mixture becomes a smooth texture.
Pipe the éclairs in the forme of banana. Place on top of each
éclair a piece of craquelin. Bake at 180°C for 20 minutes.

Slice the bananas into trois strips. Bake in a hot oven (280°C)
in the butter, sprinkled with the raw sugar. Reduce with the
Mount Gay® rum. Freeze.

Bring the purée, zests and half of the sugar to a boil. Mix the
eggs with the yolks and the remaining sugar until soft and fluffy.
Mix and cook to 85°C (Anglaise). Add the gelatin mass and the
citric acid. Mix adding the butter in three times and finish with
the Cointreau®. Set aside for the assembly.

Score the whole length of the éclairs and garnish inside the éclairs with the Anna cream with the help of a pastry bag.
Insert frozen slices of banana. Spray yellow and dark cocoa butter on éclairs to mimic the banana

Decorate the éclairs with the vanilla chantilly using a pastry bag fifted with a Saint Honoré tip. Sprinkle with vanilla