Raspberry éclair

レシピ

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

ÉCLAIR DOUGH

材料 下ごしらえ
  • 80g
  • 80g
    Whole milk
  • 80g
    バター
  • 2g
  • 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
  • 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
    Whole milk

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