Salted Caramel Eclairs

Pour the water and oil onto the Tegral Choux Mix.
Mix in planetary mixer with beater for 2 minutes on medium speed.
Scrape down, then continue to mix for 2 minutes on medium speed.
Pipe into desired shape with star nozzle.
Bake in deck oven at 185°C (40% top and 60% bottom heat) for 15 minutes with dampers closed.
Bake a further 25 minutes at 180°C with damper open.

Whip Ambiante as per instructions. Set aside.
With a whisk, combine Cremyvit with water/milk.
Whip for 1 minute, rest for 5 minutes and mix again for a further 1 minute until homogenous.
Melt Belcolade Noir to 40°C to 45°C.
Fold Ambiante, Cremyvit and Belcolade together.

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