SPRING ECLAIRS
LYCHEE AND PEACH ZEPHYR™ ECLAIR CHERRY AND HIBISCUS ZEPHYR™ ECLAIR COCONUT ZEPHYR™ ECLAIR
Recipe
CHOUX PASTRY
ingredients | preparation |
---|---|
|
Boil |
|
Dry out with |
|
Gradually add |
Colour the pastry with the melted Power Flower of your choice. |
|
Prepare the 12 cm long eclairs in 12 cm by using 4 cm oval rings lined with a fiberpain strip. |
|
Bake in the oven at 180°C for 30 minutes, between 2 trays and 2 silpat sheets |
LYCHEE AND PEACH CRÈME PÂTISSIÈRE
ingredients | preparation |
---|---|
|
Boil |
|
Blanch |
Cook like a crème pâtissière. |
|
|
Then add |
|
Then add |
Chill at 4°C. Froth before use. |
CHERRY AND HIBISCUS ZÉPHYR™ CREAM
ingredients | preparation |
---|---|
|
Boil |
|
Blanch |
|
Cook like a crème pâtissière. |
|
Then add |
|
Then add |
Chill at 4°C. |
|
|
Add. |
Froth before use. |
COCONUT ZÉPHYR™ CREAM
ingredients | preparation |
---|---|
|
Heat to 80°C |
|
Add |
|
Pour the entire mixture on |
Mix. |
|
Chill at 4°C. |
|
Froth to decorate the eclairs. |
COLOURED ICING
ingredients | preparation |
---|---|
|
Make a syrup at 103°C with |
|
Pour un |
|
Then on |
|
Incorporate |
|
Moistened with |
Colour with Power Flower to achieve the desired colour. |
|
Mix. |
|
Leave aside for 24 hrs before use. |
ZÉPHYR™ COLOURED LAYER
ingredients | preparation |
---|---|
|
Melt at 45°C |
Colour with the Power Flower of your choice. |
|
Mix. |
|
Temper the chocolate and spread it between 2 acetate sheets. |
|
|
FINISHING TOUCHES
Decorate the eclairs with the cream. |
|
Ice the top of the eclairs. |
|
Arrange a chocolate layer that has been halved lengthways on top. Sprinkle with silver sparkles. |