Raspberry éclair

Receta

Created by

Alexandre Bourdeaux - Chef y propietario de Pastry&Chocadvice, Bélgica

ÉCLAIR DOUGH

ingredientes	preparación
80g agua 80g leche entera 80g mantequilla 2g sal 2g azúcar	Boil together and remove from heat.
87g harina	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 huevo(s) entero(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

ingredientes	preparación
30g agua 60g azúcar 60g glucosa	Boil together to 105°C.
30g leche concentrada azucarada 30g masa de gelatina 80g Callebaut® Finest chocolate blanco belga W2 14g Manteca de cacao Callebaut® (CB-655) 1 CLR-19430	Add and mix well.
Use between 35°C and 45°C.

RASPBERRY PASTRY CREAM

ingredientes	preparación
122g azúcar en polvo 122g yemas de huevo	Emulsify.
44g almidón	Mix in.
1g vainilla 555g leche entera	Bring to a boil and temper the egg yolk mixture. Bring to a boil again.
56g mantequilla 150g mermelada de frambuesa	Add to the cream. Mix and leave to cool in refrigerator.
Fill the éclairs.

FINISHING & DECORATIONS

ingredientes	preparación
Q.S. CHD-PS-19439E0 Q.S. MAW-PS-19911 Q.S. MAW-CL-19920E4 Q.S. Callebaut® Finest chocolate blanco belga 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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