Raspberry éclair

Boil together and remove from heat.
 

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.
 

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.
 

Boil together to 105°C.
 

Add and mix well.

Use between 35°C and 45°C.

Emulsify.

Mix in.

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

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

Fill the éclairs.

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