Raspberry éclair

Recette

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

ÉCLAIR DOUGH

ingrédients	préparation
80g eau 80g Lait entier 80g beurre 2g sel 2g sucre	Boil together and remove from heat.
87g farine	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 œuf(s) entier(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

ingrédients	préparation
30g eau 60g sucre 60g glucose	Boil together to 105°C.
30g lait concentré sucré 30g masse de gélatine 80g Callebaut® Finest Chocolat Blanc Belge W2 14g Beurre de cacao Callebaut® (CB-655) 1 CLR-19430	Add and mix well.
Use between 35°C and 45°C.

RASPBERRY PASTRY CREAM

ingrédients	préparation
122g sucre en poudre 122g jaunes d'oeufs	Emulsify.
44g amidon	Mix in.
1g vanille 555g Lait entier	Bring to a boil and temper the egg yolk mixture. Bring to a boil again.
56g beurre 150g confiture de framboises	Add to the cream. Mix and leave to cool in refrigerator.
Fill the éclairs.

FINISHING & DECORATIONS

ingrédients	préparation
Q.S. CHD-PS-19439E0 Q.S. MAW-PS-19911 Q.S. MAW-CL-19920E4 Q.S. Callebaut® Finest Chocolat Blanc Belge 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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