Raspberry éclair

レシピ

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

ÉCLAIR DOUGH

材料	下ごしらえ
80g 水 80g 全乳 80g バター 2g 塩 2g 砂糖	Boil together and remove from heat.
87g 小麦粉	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 全卵	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

材料	下ごしらえ
30g 水 60g 砂糖 60g グルコース	Boil together to 105°C.
30g 加糖濃縮乳 30g ゼラチンの塊 80g Callebaut® 最高級ベルギーホワイトチョコレート W2 14g Callebaut® ココアバター (CB-655) 1 CLR-19430	Add and mix well.
Use between 35°C and 45°C.

RASPBERRY PASTRY CREAM

材料	下ごしらえ
122g 上白糖 122g 卵黄	Emulsify.
44g スターチ	Mix in.
1g バニラ 555g 全乳	Bring to a boil and temper the egg yolk mixture. Bring to a boil again.
56g バター 150g ラズベリージャム	Add to the cream. Mix and leave to cool in refrigerator.
Fill the éclairs.

FINISHING & DECORATIONS

材料	下ごしらえ
Q.S. CHD-PS-19439E0 Q.S. MAW-PS-19911 Q.S. MAW-CL-19920E4 Q.S. Callebaut® 最高級ベルギーホワイトチョコレート 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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