Raspberry éclair

Rezept

Created by

Alexandre Bourdeaux - Konditor und Inhaber von Pastry&Chocadvice Belgien

ÉCLAIR DOUGH

Zutaten	Zubereitung
80g Wasser 80g Vollmilch 80g Butter 2g Salz 2g Zucker	Boil together and remove from heat.
87g Mehl	Add to milk mixture and mix until smooth. Put back on the heat for 2-3 minutes and stir until dry. Add to stand mixer.
137g Vollei(e)	Add bit by bit to previous mixture. Mix in stand mixer at medium speed.
Fill smooth-nozzled piping bag with choux batter. Pipe your eclairs. Bake for 15-18 minutes at 180°C. Dry the eclairs at 170°C for 10 minutes.

GLAZING

Zutaten	Zubereitung
30g Wasser 60g Zucker 60g Traubenzucker	Boil together to 105°C.
30g gesüßtes Milchkonzentrat 30g Gelatinemasse 80g Callebaut® Feinste belgische weiße Schokolade W2 14g Callebaut® Kakaobutter (CB-655) 1 CLR-19430	Add and mix well.
Use between 35°C and 45°C.

RASPBERRY PASTRY CREAM

Zutaten	Zubereitung
122g Streuzucker 122g Eigelb	Emulsify.
44g Speisestärke	Mix in.
1g Vanille 555g Vollmilch	Bring to a boil and temper the egg yolk mixture. Bring to a boil again.
56g Butter 150g Himbeerkonfitüre	Add to the cream. Mix and leave to cool in refrigerator.
Fill the éclairs.

FINISHING & DECORATIONS

Zutaten	Zubereitung
Nach Bedarf CHD-PS-19439E0 Nach Bedarf MAW-PS-19911 Nach Bedarf MAW-CL-19920E4 Nach Bedarf Callebaut® Feinste belgische weiße Schokolade W2	Use decorations to top of the éclairs: 1. Mona Lisa® Flower butterflies 2. Mona Lisa® Red Almond & Sugar Flower 3. Mona Lisa® Pink Almond & Sugar Collar 4. Mona Lisa® Marzipan Crunch Silver MAW-DE-19912EO-999

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