Raspberry éclair

Receita

Created by

Alexandre Bourdeaux - Chef e proprietário da Pastry&Chocadvice, Bélgica

ÉCLAIR DOUGH

ingredientes	preparo
80g água 80g leite 80g manteiga 2g sal 2g açúcar	Boil together and remove from heat.
87g farinha	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 ovo(s) inteiro(s)	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

ingredientes	preparo
30g água 60g açúcar 60g glucose	Boil together to 105°C.
30g leite concentrado adoçado 30g massa de gelatina 80g O melhor chocolate branco belga W2 da Callebaut® 14g Manteiga de cacau Callebaut® (CB-655) 1 CLR-19430	Add and mix well.
Use between 35°C and 45°C.

RASPBERRY PASTRY CREAM

ingredientes	preparo
122g açúcar refinado 122g gemas de ovo	Emulsify.
44g amido	Mix in.
1g baunilha 555g leite	Bring to a boil and temper the egg yolk mixture. Bring to a boil again.
56g manteiga 150g doce de framboesa	Add to the cream. Mix and leave to cool in refrigerator.
Fill the éclairs.

FINISHING & DECORATIONS

ingredientes	preparo
Q.S. CHD-PS-19439E0 Q.S. MAW-PS-19911 Q.S. MAW-CL-19920E4 Q.S. O melhor chocolate branco belga W2 da Callebaut®	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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