ÉCLAIR DOUGH
Ingredients: ÉCLAIR DOUGH
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80 g水
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80 g全脂牛奶
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80 g黄油
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2 g盐
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2 g糖
Preparation: ÉCLAIR DOUGH
Boil together and remove from heat.
Ingredients: ÉCLAIR DOUGH
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87 g面粉
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 g全蛋
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 g水
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60 g糖
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60 g葡萄糖
Preparation: GLAZING
Boil together to 105°C.
Ingredients: GLAZING
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30 g加糖浓缩牛奶
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30 g明胶块
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80 gCallebaut® 优质比利时白巧克力 W2
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14 gCallebaut® 可可脂 (CB-655)
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1CLR-19430
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 g砂糖
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122 g蛋黄
Preparation: RASPBERRY PASTRY CREAM
Emulsify.
Ingredients: RASPBERRY PASTRY CREAM
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44 g淀粉
Preparation: RASPBERRY PASTRY CREAM
Mix in.
Ingredients: RASPBERRY PASTRY CREAM
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1 g香草
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555 g全脂牛奶
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 g黄油
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150 g覆盆子果酱
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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数量CHD-PS-19439E0
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数量MAW-PS-19911
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数量MAW-CL-19920E4
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数量Callebaut® 优质比利时白巧克力 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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