Eclipse

By Damien PICHON January 20, 2026

Damien PICHON

Created on

January 20, 2026

Recipe

Products used

Baking powder, Pectin 325NH95, Fish gelatin

Recipe for 24 individual servings

Step1 The sobacha vanilla cookie

The ingredients

100g	(13,4%)	Hazelnut powder
55g	(7,4%)	Sobacha seeds
120g	(16,1%)	Brown sugar
30g	(4%)	Egg whites (1)
30g	(4%)	Egg yolks
30g	(4%)	Powdered sugar
1g	(0,1%)	Salt
10g	(1,3%)	Liquid vanilla
70g	(9.4%)	T55 flour
5g	(0,7%)	Baking Powder ()
150g	(20.1%)	Egg whites (2)
30g	(4%)	Sugar
115g	(15.4%)	Soft butter
746g	(100%)	TOTAL

Process

In a mixer bowl fitted with a whisk attachment, beat together the hazelnut powder, sobacha seeds, brown sugar, egg whites, egg yolks, powdered sugar, fine salt, and vanilla.
Then beat the egg whites (2) with the sugar.
Gently mix the two mixtures together.
Add the flour and baking powder.
Finish with the cold melted butter.
Spread onto a 40 x 30 cm baking sheet with a rim.
Bake in a convection oven for 15 minutes at 175°C.

Step2 Caramel for poaching

The ingredients

100g	(13,5%)	Glucose syrup DE 60 (Louis François)
145g	(19.6%)	Sugar (1)
300g	(40,5%)	35% liquid cream
3g	(0,4%)	Pectin 325NH95 ()
40g	(5,4%)	Sugar (2)
150g	(20,2%)	Soft butter
3g	(0,4%)	Fleur de sel
741g	(100%)	TOTAL

Process

Caramelize the glucose syrup and sugar.
Boil the liquid cream with the sugar and pectin, then gradually stir in the caramel.
Boil a second time, then set aside.
At 50°C, mix with the butter and fleur de sel.
Store in a cool place.

Step3 The milk chocolate mousse

The ingredients

100g	(9,9%)	Whole milk
100g	(9,9%)	Liquid cream 35%
40g	(4%)	Egg yolks
20g	(2%)	Sugar
400g	(39.6%)	Milk coverage 42%
350g	(34.6%)	Whipped cream
1010g	(100%)	TOTAL

Process

Heat the milk with the whipped cream.
Pour over the egg yolks and sugar.
Cook until thickened, then pour over the chocolate couverture.
At 40°C, add the whipped cream.

Step4 Black Icing

The ingredients

180g	(25,7%)	Water
150g	(21,4%)	35% liquid cream
225g	(32,1%)	Sugar
75g	(10,7%)	Cocoa powder
15g	(2,1%)	Fish gelatin ()
55g	(7.9%)	Cold water
700g	(100%)	TOTAL

Process

Hydrate the powdered gelatin with water.
Cook the water and caster sugar at 220°F (110°C).
Add the cocoa powder and warm liquid cream.
Bring to a boil, then add the melted gelatin.
Set aside in a cool place.
Use at 24°C (75°F).

Assembly and information

Cut out your biscuit using a 40 mm cookie cutter.
Spread your caramel onto your biscuit.
Prepare your mousse, then pour it into Silikomart Stone 85 molds and close with your insert.
Keep a small amount of mousse for the decorative half-spheres (diameter 25 mm).
Freeze, remove from the molds, then glaze.
Decorate with the mousse half-sphere, a chocolate disc sprinkled with Sobacha
and gold leaf.