Éclairs with ruby

Éclairs are hot and remain in the top 5 of best-selling pastries throughout the world. But how to make a ruby éclair then? With this recipe, you can’t go wrong. It combines a lusciously creamy and fruity ruby pastry cream on the inside with a deliciously rewarding glaze on the outside. Here’s to éclairs that will become Instagram stars.
Level:
Medium
Makes:
for 60 éclairs

Choux pastry

Ingredients: Choux pastry

  • 11.5 oz
    milk
  • 11.5 oz
    water
  • 11.5 oz
    82% butter
  • 0.5 oz
    salt
  • 0.5 oz
    sugar

Preparation: Choux pastry

Boil together.

Ingredients: Choux pastry

  • 12.0 oz
    T55 flour

Preparation: Choux pastry

Add and dry out. Transfer to mixing bowl. Mix slowly until below 60°C.

Ingredients: Choux pastry

  • 1.4 lb
    eggs

Preparation: Choux pastry

Add.

Pipe and bake at 180°C for 30 mins.

Ruby Pastry Cream

Ingredients: Ruby Pastry Cream

  • 593 ml
    milk
  • 15.4 gr
    vanilla
  • 0.1 oz
    beetroot powder
  • 2.1 oz
    sugar

Preparation: Ruby Pastry Cream

Boil together.

Ingredients: Ruby Pastry Cream

  • 3.4 oz
    eggs yolks
  • 2.1 oz
    sugar
  • 1.1 oz
    T55 flour
  • 1.1 oz
    cornflour

Preparation: Ruby Pastry Cream

Mix together. Add to previous mixture. Boil while stirring.

Ingredients: Ruby Pastry Cream

Preparation: Ruby Pastry Cream

Add. Let cool.

Ruby éclair glaçage

Ingredients: Ruby éclair glaçage

  • 4.2 oz
    water
  • 8.3 oz
    sugar
  • 8.3 oz
    glucose DE 40
  • 0.1 oz
    beetroot powder

Preparation: Ruby éclair glaçage

Boil to 104°C.

Ingredients: Ruby éclair glaçage

Preparation: Ruby éclair glaçage

Pour over previous mixture. Mix well.

Pour in bowl, seal and keep in fridge. Heat to 35°C before use.

Assembly and finishing

  1. Make holes in the bottom of the éclairs.
  2. Fill choux pastry with ruby pastry cream and freeze. 
  3. Pipe the glaze onto the frozen éclairs. 
  4. Decorate to the choice.

Tip: Pairs well with Callebaut Crispearls™ Strawberry CEF-CC-STRA.