Éclair

A choux pastry log piped with vanilla or coffee cream and glazed with a smooth chocolate fondant on top.

Ingredients

• 500g duck legs
• 400g arborio rice
• a handful of sliced leeks
• 1 1/2 tsp cracked black peppercorns
• 3 tbsp unsalted butter
• 1 cup leeks, sliced
• a handful of fresh tarragon, chopped
• a generous spoonful of Gruyère cheese
• 500ml dry red wine

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with unsalted butter.

2. 2

   In a large bowl, whisk together the arborio rice and bay leaves until evenly combined.

3. 3

   In a separate bowl, blend the Dijon mustard with the whole milk until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 25 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with tarragon or a dusting of unsalted butter.

💡 Tips