Ruby raspberry éclairs

FOR SPARKLING CAKES & BAKES
Unleash a new generation of donuts, cakes & cookies boasting the fruity ruby taste, satisfying crunch and bedazzling looks. Ruby chocolate decorations turn any biscuit into a star on shelf or in the counter.

Éclair

Ingredients Preparation
  • 157g
    water
  • 157g
    whole milk
  • 157g
    butter
  • 5g
    salt
  • 3g
    sugar

Boil together and remove from heat.

  • 173g
    flour
  • 346g
    eggs

Add bit by bit. Mix in stand mixer at medium speed.

Fill smooth-nozzled piping bag with choux batter. Pipe éclairs. Bake for 15-18 mins. at 180°C. Dry at 170°C for 10 mins.

Ruby chocolate mousse

Ingredients Preparation
  • 362g
    raspberry puree
  • 90g
    kalamansi puree

Heat to 40°C. 

  • 90g
    Callebaut ® Finest Belgian ruby Chocolate Recipe N°RB1 (CHR-R35RB1)
  • 72g
    gelatin mass

Mix and melt to 35°C. Add and mix well. 

  • 63g
    egg whites
  • 31g
    dextrose
  • 38g
    glucose powder

Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture.

  • 452g
    whipped cream 35%

Add and let set in the fridge for 30 mins.

 

Decorations

Ingredients Preparation

Tip: When making pastries, use ruby decorations fresh & serve within 24 hours. 

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528