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Carbonara Éclair with bacon foam and egg yolk cream

Savoury mini-éclair filled with egg yolk cream, Parmesan gel and bacon crumble. Finished with bacon foam, pecorino and chives.

Ingredients

100gGrana Padano 1/8 wedge
1units.itemsPro espuma Calent
50gChopped shallot
1lUnsweetened whipping cream 35%
Pepper and salt
250gJulienne smoked bacon strips Loca Zav
250gWater
4gDashinomoto fish spices powder

Pepper and salt
1lFree-range egg yolk liquid

200gGrana Padano 1/8 wedge
500gWater
Agar gelification
5gSalt
Onion with bacon Primerba

Mini eclairs 5.5x3cm
Black pepper Lampong whole pure
Crispy bacon crumble
Pecorino Nero di Sicilia
Chive sleeve

Preparation

  1. Sauté the shallot with the bacon until the bacon is cooked, without coloring.
  2. Deglaze the mixture with the cream and water.
  3. Add the dashi powder and bring to a boil. Let this mixture simmer gently for 5 minutes on low heat.
  4. Remove from the heat, add the parmesan cheese, and blend with an immersion blender

  1. Season the egg yolk with salt and pepper and vacuum seal.
  2. Cook the egg yolk sous-vide in a steam oven at 70°C for 12 minutes.
  3. Knead the sous-vide bag and check if the desired thickness has been reached. Otherwise, check every 2 minutes until the consistency is as desired. Once the desired thickness is achieved, immediately cool in ice water.

  1. Vacuum all ingredients together and steam sous-vide for 3.5 hours at 95°C.
  2. Strain through a cloth and cool down.
  3. After cooling, skim off the fat and weigh the mass.
  4. For every 100g of liquid, add 1.2g Agar Agar and 8g primerba.
  5. Bring the liquid to a boil with the agar and primerba over low heat and let it simmer gently for 1 minute.
  6. Let cool, and after cooling, blend until smooth with a blender to make a gel.

  1. Cut the chives into fine rings.
  2. Grind the black pepper using a mortar and pestle (some texture may remain).
  3. Make a hole in the éclair and fill it with egg yolk cream.
  4. Pipe a line of parmesan gel from left to right over the éclair.
  5. Sprinkle with bacon crumble and grate pecorino over it using a microplane.
  6. Finish with chives and black pepper.
  7. Pipe a dollop of bacon cream onto a plate and gently place the éclair on top.