Easy
Menge: 18 éclairs
FOR SPARKLING CAKES & BAKES Unleash a new generation of donuts, cakes & cookies boasting the fruity ruby taste, satisfying crunch and bedazzling looks. Ruby chocolate decorations turn any biscuit into a star on shelf or in the counter.
FOR SPARKLING CAKES & BAKES Unleash a new generation of donuts, cakes & cookies boasting the fruity ruby taste, satisfying crunch and bedazzling looks. Ruby chocolate decorations turn any biscuit into a star on shelf or in the counter.
Containing: 3 Components

Éclair

Zutaten: Éclair

  • 5.5 oz
    Wasser
  • 5.5 oz
    Vollmilch
  • 5.5 oz
    Butter
  • 0.2 oz
    Salz
  • 0.1 oz
    Zucker

Zubereitung: Éclair

Boil together and remove from heat.

Zutaten: Éclair

  • 6.1 oz
    Mehl
  • 12.2 oz
    Eier

Zubereitung: Éclair

Add bit by bit. Mix in stand mixer at medium speed.

Fill smooth-nozzled piping bag with choux batter. Pipe éclairs. Bake for 15-18 mins. at 180°C. Dry at 170°C for 10 mins.

Ruby chocolate mousse

Zutaten: Ruby chocolate mousse

  • 12.8 oz
    Himbeerpüree
  • 3.2 oz
    Kalamansi-Püree

Zubereitung: Ruby chocolate mousse

Heat to 40°C. 

Zutaten: Ruby chocolate mousse

  • 3.2 oz
    Callebaut ® Feinste belgische Rubinschokolade, Rezept Nr. RB1 (CHR-R35RB1)
  • 2.5 oz
    Gelatinemasse

Zubereitung: Ruby chocolate mousse

Mix and melt to 35°C. Add and mix well. 

Zutaten: Ruby chocolate mousse

  • 2.2 oz
    Eiweiß
  • 1.1 oz
    Traubenzucker
  • 1.3 oz
    Glukosepulver

Zubereitung: Ruby chocolate mousse

Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture.

Zutaten: Ruby chocolate mousse

  • 1.0 lb
    Schlagsahne 35%

Zubereitung: Ruby chocolate mousse

Add and let set in the fridge for 30 mins.

 

Decorations

Zutaten: Decorations

  • 0.0 gr
    CHR-PC-21859

Zubereitung: Decorations

Tip: When making pastries, use ruby decorations fresh & serve within 24 hours. 

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