Cherry and Ruby Eclairs
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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

  • 1.8 oz
    Milk full fat
  • 1.8 oz
    Water
  • 0.1 oz
    Sugar
  • 15.4 gr
    salt
  • 1.6 oz
    Butter
  • 1.9 oz
    Flour
  • 3.2 oz
    Whole egg
  • 0.9 oz
    Milk full fat

Preparation: Pate a choux

  1. Bring milk, water, sugar, salt & butter to boil.
  2. Add the flour (previously sifted).
  3. When the mix is around 65-70°C, add the whole eggs step by step.
  4. Add the warmed milk little by little until you obtain the desired texture.
  5. With a plain nozzle of 10mm diameter, pipe the eclair of 17 cm into a silpain.
  6. Bake in the oven at 175°C for 30 to 35 minutes.

Cherry Marmelade

Ingredients: Cherry Marmelade

  • 1.8 oz
    Sugar
  • 8.8 oz
    Frozen Cherry
  • 0.1 oz
    Pectin
  • 15.4 gr
    Lemon zest

Preparation: Cherry Marmelade

  1. Mix all the ingredients in the mixer bucket with a feather.
  2. Bake in the ventilated oven at 150°C for 30 minutes.

Lime and RB1 whipped ganache

Ingredients: Lime and RB1 whipped ganache

Preparation: Lime and RB1 whipped ganache

  1. Heat the cream and sugar.
  2. Pour over the ruby chocolate and cocoa butter.
  3. Make an emulsion, add the lime juice.
  4. Add the mascarpone and mix to combine all.
  5. Allow to set overnight before whipping.
  6. Whip at medium speed, once ready to use.

Hazenut Crumble

Ingredients: Hazenut Crumble

  • 3.5 oz
    Butter
  • 2.1 oz
    hazelnut powder
  • 0.1 oz
    vanilla stick
  • 4.6 oz
    Flour
  • 15.4 gr
    salt

Preparation: Hazenut Crumble

  1. Mix all together.
  2. Bake in the ventilated oven at 170°C for 11-13 minutes.

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