About Us
Founded in 1996, Sinodis is the leading importer and distributor of Good Food in China. Our deep understanding of the food market, coupled with an extensive distribution network and commitment to supply chain quality allows us to build strong brands and growing relationships with partners and clients in China.
Recipes
500 g water
7 g salt
20 g milk powder
225 g butter 84%
275 g flour
500 g whole eggs
1. Preheat the oven to 250°C (475°F).
2. Bring to boil the water, salt, milk powder and butter. Sieve the flour and pour it in the boiling hot liquid. On the heat, sear the dough beating vigorously.
3. Transfer to a clean bowl and incorporate the whole eggs gradually and stir to a smooth consistency.
4. Pipe the choux pastry into éclairs oblong shape.
5. Place the tray in the oven and turn it on with the vent closed.
6. When the éclairs puff up and get a nice golden colour, turn the oven back on to 180°C (350°F) and then open the vent.
7. Finish baking, drying out slowly.
Basic custard
300 g whipping cream 35%
300 g whole milk
120 g egg yolks
60 g caster sugar
Crémeux
750 g basic custard
285 g GUANAJA 70% COUVERTURE
QS CRUNCHY CHOCOLATE PEARLS
1. Bring to boil the milk and cream, pour into the egg yolks just mixed with caster sugar and cook to 84/85°C (185°F).
2. Partially melt the chocolate, pour the custard gradually in and start the emulsion with a rubber spatula, stirring at the centre in order to create a smooth, shiny and elastic core.
3. Perfect the emulsion with a hand blender making sure not to incorporate any air bubbles.
4. Allow to crystallise in the fridge.
125 g mango pulp
170 g passion fruit pulp
170 g egg yolks
195 g whole eggs
175 g caster sugar
205 g butter 84%
2,5 g gelatin
1. Soak the gelatine in an important quantity of water and drain.
2. Mix all ingredients in a pan except butter. Heat the mixture and add the gelatine in. Bring to a light boil stirring all times, stop when mixture thickens.
3. Once cooled down to 35/40°C (95/100°F), incorporate the butter and emulsify with a hand blender.
4. Leave the crémeux to crystallise in the fridge.
150 g ABSOLU CRISTAL GLAZE
8 g lime zests
10 g lime juice
1 passion fruit
1. Zest the lime and squeeze it to get 10 g of juice.
2. Mix the zest and juice to the Absolu Cristal neutral glaze.
3. Finally, add the pulp and seeds from the passion fruit to the glaze.
1. Slice the éclairs in half sideways. Cut the top halves with different size pastry cutters and sprinkle with icing snow sugar.
2. Place some crunchy pearls in the bottom halves, fill them with Guanaja crémeux and smooth over.
3. Lay a chocolate rectangle over the chocolate crémeux.
4. With a piping bag fitted with a small nozzle, pipe little balls of mango passion fruit crémeux on the chocolate rectangles. And place delicately the tops on.
5. In one of the holes, fill with Absolu Noir soft chocolate glaze and in another hole, fill with lime passion fruit gel.
6. Finally decorate with an in house chocolate logo.