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
  • 80g
    Whole milk
  • 80g
    黄油
  • 2g
  • 2g

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
  • 60g
  • 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
    Whole milk

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