Ruby raspberry éclairs

FOR SPARKLING CAKES & BAKES
Unleash a new generation of donuts, cakes & cookies boasting the fruity ruby taste, satisfying crunch and bedazzling looks. Ruby chocolate decorations turn any biscuit into a star on shelf or in the counter.

Éclair

ingredienti preparazione
  • 157g
    acqua
  • 157g
    latte intero
  • 157g
    burro
  • 5g
    sale
  • 3g
    zucchero

Boil together and remove from heat.

  • 173g
    farina
  • 346g
    uova

Add bit by bit. Mix in stand mixer at medium speed.

Fill smooth-nozzled piping bag with choux batter. Pipe éclairs. Bake for 15-18 mins. at 180°C. Dry at 170°C for 10 mins.

Ruby chocolate mousse

ingredienti preparazione
  • 362g
    purea di lamponi
  • 90g
    purea di Kalamansi

Heat to 40°C. 

  • 90g
    Callebaut ® Finest Belgian Ruby Chocolate Ricetta N°RB1 (CHR-R35RB1)
  • 72g
    massa gelatinosa

Mix and melt to 35°C. Add and mix well. 

  • 63g
    albume d'uovo
  • 31g
    destrosio
  • 38g
    polvere di glucosio

Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture.

  • 452g
    panna montata 35%

Add and let set in the fridge for 30 mins.

 

Decorations

ingredienti preparazione
  • g
    CHR-PC-21859

Tip: When making pastries, use ruby decorations fresh & serve within 24 hours. 

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