I will going to be quick.

Have u ever heard of CHOCOLATE SALAMI? If not yet – now u do. Originally its coming from Italy (however i think every country must have there own type of this sweet, in Hungary it looks a bit different and we call it “Monkey Bread – Majomkenyér.)
Now in the restaurant we have a very french version of it (obviously, thanks Anthony). I can practise and practise a bit more making eclairs. Lots of eclairs. I dont complain – i think its much more fun to make them then to eat actually. Heheheeeee…

So in this case i bake a gorgeous eclair with sweet crumble. Then open from the bottom (like operating) and fill up as much as possible with our lovely mix of gianduja (like nutella) and roasted nuts, brandy soaked dried fruits and all the love u can find around u. At this point i use some seasalt crystals otherwise just toooooooooooooooooo sweeeeeeeeeeeeeeeeeeeeeeeeeet.

Now closed the whole and we can give a beauty chocolate bath with a mix of oil, chocolate and some modified sugar. To give an extra twist – i use smoked “Sura 62%” chocolate to cover. Man, it does make a huge difference. Nothing left just roll in film or baking paper and let it chill for a while. Cover it with sugarpowder when u serve to have an authentic cured sausage feeling.

VOILA! The very easy but very funny sweet u can prepair for your friends at dinner.

Or a very perfect X-mas stuff… I dont really know why… but i  have such a Christmas feeling nowadays… Cause “Santa Claus is coming….” sooner or later.

Ciao.