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.
レシピ
Éclair
| 材料 | 下ごしらえ |
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Boil together and remove from heat. |
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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. |
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Ruby chocolate mousse
| 材料 | 下ごしらえ |
|---|---|
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Heat to 40°C. |
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Mix and melt to 35°C. Add and mix well. |
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Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture. |
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Add and let set in the fridge for 30 mins. |
Decorations
| 材料 | 下ごしらえ |
|---|---|
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Tip: When making pastries, use ruby decorations fresh & serve within 24 hours. |