Ingredients
Pâte a Choux
250 g / 8.7 oz Milk
25 g / 0.8 oz Water
5 g / 0.1 oz Salt
200 g / 7.0 oz Butter, unsalted, soft
300 g / 10.5 oz Pastry flour
500 g / 17.5 oz Whole eggs
Crumbles
200 g / 7.0 oz Butter, unsalted, soft
200 g / 7.0 oz Brown sugar
200 g / 7.0 oz Almond Flour
200 g / 7.0 oz Pastry flour
Pastry Cream
1000 g / 35.0 oz Milk
25 g / 8.7 oz Granulated sugar
200 g / 7.0 oz Egg yolk
80 g / 2.8 oz Vanilla Cream Powder
Chocolate Crémeux
100 g / 3.5 oz Milk
400 g / 14.0 oz Heavy cream 35%, liquid
60 g / 2.1 oz Granulated sugar
120 g / 4.2 oz Egg yolk
300 g / 10.5 oz Maracaibo 65%
Raspberry Confit
250 g / 8.7 oz Raspberry, fresh
250 g / 8.7 oz Granulated sugar
5 g / 0.1 oz Pectin, yellow ribbon
Preparation
Pâte a Choux
Boil milk, water, salt and soft butter, add pastry flour and continue to stir for about 2-3 minutes until the dough removes from the pan. Put the Pâte a choux dough into a bowl, add slowly the whole eggs and mix everything together until you are able to pipe. Let it set and brush with egg wash. By using a pastry bag, pipe the dough on a parchment paper and bake in a pre-heated oven at 200°C/392°F.
Crumbles
Mix soft butter, brown sugar and Almond Flour together. Slowly incorporate pastry flour and let it set in the refrigerator. Push the dough to a sieve until you get small crumbles. Bake in a pre-heated oven at 180°C/356°F.
Pastry Cream
Mix 1/3 of cold milk and Vanilla Cream Powder together. Boil the other part of milk with granulated sugar. Mix Cèmepulver mixture and hot milk together, add egg yolk and reboil to a vanilla cream. Cool down in the refrigerator.
Chocolate Crémeux
Boil milk, heavy cream and add to the egg yolk sugar mixture. Reboil up to 85°C / 217°F. (Cream Anglaise) and sieve. Pour the Maracaibo 65% over and dissolve. Cool down over night in the refrigerator and slowly whip up to a light cream.
Raspberry Confit
Warm up fresh raspberry, mix granulated sugar and pectin well and mix with the liquid. Cook everything up to 103°C / 251°F.
Setting
Cut the baked Pâte à Choux lengthwise, pipe flavored Pastry Cream into the Eclairs.
Decoration
Decorate as desired with Crumbles, colored transfer sheets and Gold Leaves.
Specialty Ingredients
#31118 FELCHLIN-Swiss MARACAIBO 65%
#31350 FELCHLIN-Swiss VANILLA CRÈAM POWDER
#90062G Gold Leaf Sheets
#90350 Almond Flour
