Medium
Makes: 8
-
Good to go
So soft and delicate... an amazing combination of Ruby and Cherry ganache on top of a crispy eclair.So soft and delicate... an amazing combination of Ruby and Cherry ganache on top of a crispy eclair.
- Shelf life:
- 3 days
- Conservation:
- +4°C
Containing: 4 Components
Pate a choux
Ingredients: Pate a choux
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50 gMilk full fat
-
50 gWater
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3 gSugar
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1 gsalt
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45 gButter
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55 gFlour
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90 gWhole egg
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25 gMilk full fat
Preparation: Pate a choux
- Bring milk, water, sugar, salt & butter to boil.
- Add the flour (previously sifted).
- When the mix is around 65-70°C, add the whole eggs step by step.
- Add the warmed milk little by little until you obtain the desired texture.
- With a plain nozzle of 10mm diameter, pipe the eclair of 17 cm into a silpain.
- Bake in the oven at 175°C for 30 to 35 minutes.
Cherry Marmelade
Ingredients: Cherry Marmelade
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50 gSugar
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250 gFrozen Cherry
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3 gPectin
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1 gLemon zest
Preparation: Cherry Marmelade
- Mix all the ingredients in the mixer bucket with a feather.
- Bake in the ventilated oven at 150°C for 30 minutes.
Lime and RB1 whipped ganache
Ingredients: Lime and RB1 whipped ganache
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39 gLime juice
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10 gSugar
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430 gMascarpone
Preparation: Lime and RB1 whipped ganache
- Heat the cream and sugar.
- Pour over the ruby chocolate and cocoa butter.
- Make an emulsion, add the lime juice.
- Add the mascarpone and mix to combine all.
- Allow to set overnight before whipping.
- Whip at medium speed, once ready to use.
Hazenut Crumble
Ingredients: Hazenut Crumble
-
100 gButter
-
60 ghazelnut powder
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2 gvanilla stick
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130 gFlour
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1 gsalt
Preparation: Hazenut Crumble
- Mix all together.
- Bake in the ventilated oven at 170°C for 11-13 minutes.
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