Raspberry éclair

配方

Created by

Alexandre Bourdeaux - Pastry&Chocadvice Belgium的大厨兼所有人

ÉCLAIR DOUGH

配料	配料
80g 水 80g 全脂牛奶 80g 黄油 2g 盐 2g 糖	Boil together and remove from heat.
87g 面粉	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 全蛋	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

配料	配料
30g 水 60g 糖 60g 葡萄糖	Boil together to 105°C.
30g 加糖浓缩牛奶 30g 明胶块 80g Callebaut® 优质比利时白巧克力 W2 14g Callebaut® 可可脂 (CB-655) 1 CLR-19430	Add and mix well.
Use between 35°C and 45°C.

RASPBERRY PASTRY CREAM

配料	配料
122g 砂糖 122g 蛋黄	Emulsify.
44g 淀粉	Mix in.
1g 香草 555g 全脂牛奶	Bring to a boil and temper the egg yolk mixture. Bring to a boil again.
56g 黄油 150g 覆盆子果酱	Add to the cream. Mix and leave to cool in refrigerator.
Fill the éclairs.

FINISHING & DECORATIONS

配料	配料
数量 CHD-PS-19439E0 数量 MAW-PS-19911 数量 MAW-CL-19920E4 数量 Callebaut® 优质比利时白巧克力 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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