Raspberry éclair
Medium
Makes: (RECIPE FOR 15 PORTIONS)

ÉCLAIR DOUGH

Ingredients: ÉCLAIR DOUGH

  • 80 g
    water
  • 80 g
    Whole milk
  • 80 g
    butter
  • 2 g
    salt
  • 2 g
    sugar

Preparation: ÉCLAIR DOUGH

Boil together and remove from heat.
 

Ingredients: ÉCLAIR DOUGH

  • 87 g
    flour

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

  • 137 g
    whole 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

  • 30 g
    water
  • 60 g
    sugar
  • 60 g
    glucose

Preparation: GLAZING

Boil together to 105°C.
 

Ingredients: GLAZING

Preparation: GLAZING

Add and mix well.

Use between 35°C and 45°C.

RASPBERRY PASTRY CREAM

Ingredients: RASPBERRY PASTRY CREAM

  • 122 g
    caster sugar
  • 122 g
    egg yolks

Preparation: RASPBERRY PASTRY CREAM

Emulsify.

Ingredients: RASPBERRY PASTRY CREAM

  • 44 g
    starch

Preparation: RASPBERRY PASTRY CREAM

Mix in.

Ingredients: RASPBERRY PASTRY CREAM

  • 1 g
    vanilla
  • 555 g
    Whole milk

Preparation: RASPBERRY PASTRY CREAM

Bring to a boil and temper the egg yolk mixture.
Bring to a boil again.
 

Ingredients: RASPBERRY PASTRY CREAM

  • 56 g
    butter
  • 150 g
    raspberry jam

Preparation: RASPBERRY PASTRY CREAM

Add to the cream.
Mix and leave to cool in refrigerator.
 

Fill the éclairs.

FINISHING & DECORATIONS

Ingredients: FINISHING & DECORATIONS

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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