ÉCLAIR DOUGH
Ingredients: ÉCLAIR DOUGH
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80 gwater
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80 gwhole milk
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80 gbutter
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2 gsalt
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2 gsugar
Preparation: ÉCLAIR DOUGH
Boil together and remove from heat.
Ingredients: ÉCLAIR DOUGH
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87 gflour
Preparation: ÉCLAIR DOUGH
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.
Ingredients: ÉCLAIR DOUGH
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137 gwhole egg(s)
Preparation: ÉCLAIR DOUGH
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
Ingredients: GLAZING
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30 gwater
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60 gsugar
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60 gglucose
Preparation: GLAZING
Boil together to 105°C.
Ingredients: GLAZING
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30 gsweetened concentrated milk
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30 ggelatin mass
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80 gCallebaut® Finest Belgian White Chocolate W2
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14 gCallebaut® cocoa butter (CB- 655)
Preparation: GLAZING
Add and mix well.
Use between 35°C and 45°C.
RASPBERRY PASTRY CREAM
Ingredients: RASPBERRY PASTRY CREAM
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122 gcaster sugar
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122 gegg yolks
Preparation: RASPBERRY PASTRY CREAM
Emulsify.
Ingredients: RASPBERRY PASTRY CREAM
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44 gstarch
Preparation: RASPBERRY PASTRY CREAM
Mix in.
Ingredients: RASPBERRY PASTRY CREAM
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1 gvanilla
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555 gwhole milk
Preparation: RASPBERRY PASTRY CREAM
Bring to a boil and temper the egg yolk mixture.
Bring to a boil again.
Ingredients: RASPBERRY PASTRY CREAM
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56 gbutter
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150 graspberry jam
Preparation: RASPBERRY PASTRY CREAM
Add to the cream.
Mix and leave to cool in refrigerator.
Fill the éclairs.
FINISHING & DECORATIONS
Ingredients: FINISHING & DECORATIONS
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Q.S.CHD-PS-19439E0
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Q.S.MAW-CL-19920E4
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Q.S.Callebaut® Finest Belgian White Chocolate W2
Preparation: FINISHING & DECORATIONS
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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