In a saucepan, combine water, milk, sugar, salt and butter. Bring
the mixture to a boil and add the sifted flour . Stir with a spatula
until smooth for about 2 minutes over low heat. Transfer the
choux paste in a mixer bowl and start mixing with a paddle
attachment. Gradually add the eggs at low speed, previously
prepared with a hand blender. When the choux paste is ready,
pipe eclairs at 12-13 cm. Optionally, sprinkle éclair with sugar
and bake at 160°C for about 25 minutes.

In a stand mixer mix sugars, salt and butter until creamy.
Gradually add the egg mixture with the milk at room
temperature. When mixture is creamy and homogenized add
all the dry ingredients in once. Put dough in the fridge for 30
minutes and then grate it in a silicone mat. Bake the dough
chilled at 150°C for 15 minutes until golden brown. Keep
crumble for the assembly to put in the eclairs. The rest put it in
a food processor until a paste is obtained.

Roast coffee beans at 160°C for 3 minutes. Crush coffee beans,
grue de cacao and infuse them with whipping cream for 20
minutes. Strain the mixture and add whipping cream if needed.
In a saucepan, heat whipping cream and dissolve gelatin mass.
Make a smooth ganache with white chocolate. At the end, add
Metaxa® and combine with hand blender. Rest the whipped
ganache overnight before use.

In a bowl combine sugar, corn flour, egg yolks until homogenous
mixture is obtained. In a saucepan, heat the milk and make an
infusion with coffe beans for 20’ minutes. Strain and add milk
if needed and the cream. Gradually pour the hot mixture over
the first mixture and stir. Pour all of the mixture in the saucepan
constantly stirring, until it boils. Add the gelatin mass, butter and
Metaxa®. Whisk until is incorporated. After cooling custard is
ready to be used. For the assembly, whisk custard with crumble
paste previously made.

In a saucepan, put water, glucose and sugar until is caramelized
at 185°C. Meanwhile, heat the cream with orange zest and vanilla.
Pour over the caramel stirring until homogenized, reaching
105°C. Remove from the heat. Add condensed milk and gelatin
mass. When temperature is at 50°C, add butter fleur de sel and
Metaxa®. Incorporate with hand blender.

Soak raisins with water and Metaxa® overnight.

Temper bitter chocolate to make chocolate decors. Optionally
spray with bronze colour. I used a moustache stencil in the
memory of Spyros Metaxas.

Cut the top of the éclair and pipe in cinnamon custard cream.
Put in the insert 4 raisins and 7g cinnamon crumble coated with
caramelized chocolate.
Pipe 10 g of citrus caramel.
On the top of the éclair, pipe with a nozzle a line of the whipped
Greek coffee-Metaxa® ganache.
Decorate with bitter chocolate decors.