Pomegranate and Rhum Eclairs

Pomegranate and Rhum Eclairs

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If you like chocolate cream enpowered with exotic and zesty taste, make sure you go for our Rhum eclair!
Level:
Medium
Makes:
12
Shelf life:
3 days
Conservation:
+4°C

Pate a choux

Ingredients

  • 50 g
    Milk full fat
  • 50 g
    Water
  • 3 g
    Sugar
  • 45 g
    Butter
  • 55 g
    Flour
  • 90 g
    Whole egg
  • 25 g
    Milk full fat
  • 1 g
    salt

Preparation

  1. Bring to boil the milk, water, sugar, salt & butter.
  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 20 cm into an silpain.
  6. Bake in the oven at 175°C for 30 to 35 minutes.

Pomegranate Cream

Ingredients

Preparation

  1. Heat the puree at 45°C.
  2. Mix the sugar with the corn starch, add to the puree. and bring to boil.
  3. Add the Mycryo and mix it well using a hand blender.
  4. Let it set at 4°C before using.

Whipped Milk chocolate cremeux

Ingredients

Preparation

  1. Make custard sauce with milk, sugar and egg yolks.
  2. Pour over the milk chocolate and cocoa butter and mix well using a hand blender.
  3. Let it cool down at 4°C.
  4. Add the mascarpone and whip the cremeux.

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