Raspberry éclair

Recipe

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

ÉCLAIR DOUGH

ingredients	preparation
80g water 80g whole milk 80g butter 2g salt 2g sugar	Boil together and remove from heat.
87g flour	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 whole egg(s)	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

ingredients	preparation
30g water 60g sugar 60g glucose	Boil together to 105°C.
30g sweetened concentrated milk 30g gelatin mass 80g Callebaut® Finest Belgian White Chocolate W2 14g Callebaut® cocoa butter (CB- 655) 1 CLR-19430	Add and mix well.
Use between 35°C and 45°C.

RASPBERRY PASTRY CREAM

ingredients	preparation
122g caster sugar 122g egg yolks	Emulsify.
44g starch	Mix in.
1g vanilla 555g whole milk	Bring to a boil and temper the egg yolk mixture. Bring to a boil again.
56g butter 150g raspberry jam	Add to the cream. Mix and leave to cool in refrigerator.
Fill the éclairs.

FINISHING & DECORATIONS

ingredients	preparation
Q.S. CHD-PS-19439E0 Q.S. MAW-PS-19911 Q.S. MAW-CL-19920E4 Q.S. Callebaut® Finest Belgian White Chocolate 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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