Raspberry éclair

Ricetta

Created by

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

ÉCLAIR DOUGH

ingredienti	preparazione
80g acqua 80g latte intero 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 latte intero	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

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