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

  • 157 g
    Wasser
  • 157 g
    Vollmilch
  • 157 g
    Butter
  • 5 g
    Salz
  • 3 g
    Zucker

Zubereitung: Éclair

Boil together and remove from heat.

Zutaten: Éclair

  • 173 g
    Mehl
  • 346 g
    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

  • 362 g
    Himbeerpüree
  • 90 g
    Kalamansi-Püree

Zubereitung: Ruby chocolate mousse

Heat to 40°C. 

Zutaten: Ruby chocolate mousse

  • 90 g
    Callebaut ® Feinste belgische Rubinschokolade, Rezept Nr. RB1 (CHR-R35RB1)
  • 72 g
    Gelatinemasse

Zubereitung: Ruby chocolate mousse

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

Zutaten: Ruby chocolate mousse

  • 63 g
    Eiweiß
  • 31 g
    Traubenzucker
  • 38 g
    Glukosepulver

Zubereitung: Ruby chocolate mousse

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

Zutaten: Ruby chocolate mousse

  • 452 g
    Schlagsahne 35%

Zubereitung: Ruby chocolate mousse

Add and let set in the fridge for 30 mins.

 

Decorations

Zutaten: Decorations

  • g
    CHR-PC-21859

Zubereitung: Decorations

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

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