• UHT 1/2 skimmed milk 1.3 l
  • Amaretto syrup 300.0 ml


  • Eclair to garnish 8g 800.0 g
  • Chocolate Pistoles / Pallets 55% 2.0 kg
  • Nuts oil 200.0 ml
  1. Tiramisu:

    • In the bowl of a mixer, mix the liquid cream with the cold milk. Stir in the Tiramisu ALSA preparation and beat for 2 minutes at medium speed. At the end, add the Amaretto syrup. Fill the piping bag.
  2. Assembly:

    • Cut the eclair in half lengthwise. Garnish the lower part with the Tiramisu. Melt the chocolate and incorporate the hazelnut oil. Dip the top layer of the eclair in the chocolate and place on top of Tiramisu.