Choux Dough
• Conaprole UHT Full Cream Milk 3.5% | 57095 | 80g
• Water | --- | 80g
• RedMan Unsalted Lactic Butter | 68328 | 80g
• Dektasak Fube Sea Salt | 58413 | 2g
• RedMan Fine Sugar | 1416 | 3g
• RedMan Plain Flour Unbleached | 1242 | 80g
• RedMan 雞蛋 (Egg) | 12088 | 140g

Sakura Cremeux
• Tomiz Flakes Freeze Dried - Sakura | 100621 | 1 tsp
• Grand Fermage UHT Whipping Cream Dairy 35% | 58611 | 100g
• Conaprole UHT Full Cream Milk 3.5% | 57095 | 100g
• Egg Yolks | --- | 40g
• RedMan Fine Sugar | 1416 | 30g
• Callebaut W2 White Chocolate Couverture 28% | 67340 | 110g
• RedMan Gelatine Fish 200 Bloom | 63278 | 1g

Strawberry Compote
• Ravifruit Frozen Strawberry Puree | 50488 | 50g
• RedMan Fine Sugar | 1416 | 8g
• RedMan Corn Flour | 1201 | 2g

Chantilly Cream
• Grand Fermage UHT Whipping Cream Dairy 35% | 58611 | 120g
• RedMan Icing Sugar Snow White | 1410 | 12g
• RedMan Vanilla Essence | 67722 | 1 tsp

To Decorate
• Tomizawa Salted Sakura Cherry Blossoms | 100506 |

**Choux Dough**
1. Sieze the flour and set aside.
2. Bring the milk, water, butter, salt, and sugar to a boil. Add the sifted flour into the pot and cook till a ball of dough forms.
3. Transfer the dough into a large bowl, stir with a spatula to cool it down. Mix the eggs in slowly when the dough temperature is between 50 to 60°C.
4. Transfer the dough into a piping bag with a large star piping tip (#8B) and pipe 11 cm long strips on a baking tray. Dust with a bit of icing sugar then bake in a preheated oven at 150°C for about 25 minutes. Then open the oven door to let out the steam, close the door back, and continue to bake for another 15 minutes.

**Sakura Cremeux**
1. Hydrate the gelatin powder with 6g of cold water.
2. In a bowl, whisk the yolk, egg, and sugar together.
3. In a pot, bring the whipping cream, milk, and Sakura to a boil.
4. Pour the hot cream mix into the egg mix and whisk well. Pour everything back into the pot and cook over medium flame till the cream thickens and passes the spatula test.
5. Remove the pot from the heat and whisk in the gelatin until dissolved.

**Strawberry Compote**
1. Mix sugar and cornflour in a bowl.
2. Bring purée in a pot to a boil.
3. Whisk in the sugar mix into the purée and boil for at least a minute.
4. Transfer the compote into a small bowl, cover with cling wrap touching the compote, and leave in the fridge to cool.

**Chantilly Cream**
1. Whisk all ingredients in a stand mixer until medium stiff peaks.
2. Transfer the cream into a piping bag with a plain round piping tip.

**Assembly**
1. Slice the top 1/3 of the eclair shell.
2. Fill the shell with the sakura cremeux followed by the strawberry compote.
3. Pipe the chantilly cream on top and decorate with the salted sakura.