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

Created by
  • Ryan Stevenson - Baker, Paddock Bakery

Choux pastry

Ingredients Preparation
  • 327g
    milk
  • 327g
    water
  • 327g
    82% butter
  • 13g
    salt
  • 13g
    sugar

Boil together.

  • 340g
    T55 flour

Add and dry out. Transfer to mixing bowl. Mix slowly until below 60°C.

  • 654g
    eggs

Add.

Pipe and bake at 180°C for 30 mins.

Ruby Pastry Cream

Ingredients Preparation
  • 593ml
    milk
  • 1g
    vanilla
  • 4g
    beetroot powder
  • 60g
    sugar

Boil together.

  • 95g
    eggs yolks
  • 60g
    sugar
  • 30g
    T55 flour
  • 30g
    cornflour

Mix together. Add to previous mixture. Boil while stirring.

  • 119g
    CHR-R35RB1

Add. Let cool.

Ruby éclair glaçage

Ingredients Preparation
  • 118g
    water
  • 236g
    sugar
  • 236g
    glucose DE 40
  • 4g
    beetroot powder

Boil to 104°C.

  • 118g
    concentrated milk
  • 118g
    gelatine mass
  • 315g
    CHR-R35RB1
  • 55g
    CB

Pour over previous mixture. Mix well.

Pour in bowl, seal and keep in fridge. Heat to 35°C before use.

Assembly and finishing

  1. Make holes in the bottom of the éclairs.
  2. Fill choux pastry with ruby pastry cream and freeze. 
  3. Pipe the glaze onto the frozen éclairs. 
  4. Decorate to the choice.

Tip: Pairs well with Callebaut Crispearls™ Strawberry CEF-CC-STRA.

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