Raspberry éclair

Ricetta

Created by
  • Alexandre Bourdeaux - Chef e titolare di Pastry&Chocadvice (Belgio)

ÉCLAIR DOUGH

ingredienti preparazione
  • 80g
    acqua
  • 80g
    Whole milk
  • 80g
    burro
  • 2g
    sale
  • 2g
    zucchero

Boil together and remove from heat.
 

  • 87g
    farina

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
    uovo/i intero/i

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

ingredienti preparazione
  • 30g
    acqua
  • 60g
    zucchero
  • 60g
    glucosio

Boil together to 105°C.
 

  • 30g
    latte concentrato zuccherato
  • 30g
    massa gelatinosa
  • 80g
    Callebaut® finissimo cioccolato bianco belga W2
  • 14g
    Burro di cacao Callebaut® (CB-655)
  • 1
    CLR-19430

Add and mix well.

Use between 35°C and 45°C.

RASPBERRY PASTRY CREAM

ingredienti preparazione
  • 122g
    zucchero semolato
  • 122g
    tuorli d'uovo

Emulsify.

  • 44g
    amido

Mix in.

  • 1g
    vaniglia
  • 555g
    Whole milk

Bring to a boil and temper the egg yolk mixture.
Bring to a boil again.
 

  • 56g
    burro
  • 150g
    marmellata di lamponi

Add to the cream.
Mix and leave to cool in refrigerator.
 

Fill the éclairs.

FINISHING & DECORATIONS

ingredienti preparazione
  • Q.S.
    CHD-PS-19439E0
  • Q.S.
    MAW-PS-19911
  • Q.S.
    MAW-CL-19920E4
  • Q.S.
    Callebaut® finissimo cioccolato bianco 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