Éclairs with ruby
Éclairs are hot and remain in the top 5 of best-selling pastries throughout the world. But how to make a ruby éclair then? With this recipe, you can’t go wrong. It combines a lusciously creamy and fruity ruby pastry cream on the inside with a deliciously rewarding glaze on the outside. Here’s to éclairs that will become Instagram stars.
Recipe
Choux pastry
| ingredients | preparation |
|---|---|
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Boil together. |
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Add and dry out. Transfer to mixing bowl. Mix slowly until below 60°C. |
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Add. |
Pipe and bake at 180°C for 30 mins. |
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Ruby Pastry Cream
| ingredients | preparation |
|---|---|
|
Boil together. |
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Mix together. Add to previous mixture. Boil while stirring. |
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Add. Let cool. |
Ruby éclair glaçage
| ingredients | preparation |
|---|---|
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Boil to 104°C. |
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Pour over previous mixture. Mix well. |
Pour in bowl, seal and keep in fridge. Heat to 35°C before use. |
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Assembly and finishing
Tip: Pairs well with Callebaut Crispearls™ Strawberry CEF-CC-STRA. |