Ruby raspberry éclairs
FOR SPARKLING CAKES & BAKES Unleash a new generation of donuts, cakes & cookies boasting the fruity ruby taste, satisfying crunch and bedazzling looks. Ruby chocolate decorations turn any biscuit into a star on shelf or in the counter.
- Niveau:
-
Facile
- Rendement:
-
18 éclairs
Éclair
Ingrédients: Éclair
-
157 gEau
-
157 gLait entier
-
157 gBeurre
-
5 gSel
-
3 gSucre
Préparation: Éclair
Boil together and remove from heat.
Ingrédients: Éclair
-
173 gFarine
-
346 gœufs
Préparation: Éclair
Add bit by bit. Mix in stand mixer at medium speed.
Fill smooth-nozzled piping bag with choux batter. Pipe éclairs. Bake for 15-18 mins. at 180°C. Dry at 170°C for 10 mins.
Ruby chocolate mousse
Ingrédients: Ruby chocolate mousse
-
362 gPurée de framboise
-
90 gPurée de kalamansi
Préparation: Ruby chocolate mousse
Heat to 40°C.
Ingrédients: Ruby chocolate mousse
-
90 gCallebaut ® recette de chocolat au rubis belge le plus fin n°rb1 (chr-r35rb1)
-
72 gMasse de gélatine
Préparation: Ruby chocolate mousse
Mix and melt to 35°C. Add and mix well.
Ingrédients: Ruby chocolate mousse
-
63 gBlanc d'œuf
-
31 gDextrose
-
38 gPoudre de glucose
Préparation: Ruby chocolate mousse
Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture.
Ingrédients: Ruby chocolate mousse
-
452 gCrème fouettée 35
Préparation: Ruby chocolate mousse
Add and let set in the fridge for 30 mins.
Decorations
Ingrédients: Decorations
-
gChr-pc-21859
Préparation: Decorations
Tip: When making pastries, use ruby decorations fresh & serve within 24 hours.
Comments