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.
レベル:
初級レベル
分量:
18 éclairs

Éclair

材料: Éclair

  • 157 g
  • 157 g
    Whole milk
  • 157 g
    バター
  • 5 g
  • 3 g
    砂糖

作り方: Éclair

Boil together and remove from heat.

材料: Éclair

  • 173 g
    小麦粉
  • 346 g

作り方: 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

材料: Ruby chocolate mousse

  • 362 g
    ラズベリーピューレ
  • 90 g
    カラマンシーピューレ

作り方: Ruby chocolate mousse

Heat to 40°C. 

材料: Ruby chocolate mousse

  • 90 g
    Callebaut ® 最高級ベルギー産ルビーチョコレート レシピ N°RB1 (CHR-R35RB1)
  • 72 g
    ゼラチンの塊

作り方: Ruby chocolate mousse

Mix and melt to 35°C. Add and mix well. 

材料: Ruby chocolate mousse

  • 63 g
    卵白
  • 31 g
    ブドウ糖
  • 38 g
    ブドウ糖粉末

作り方: Ruby chocolate mousse

Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture.

材料: Ruby chocolate mousse

  • 452 g
    ホイップクリーム 35

作り方: Ruby chocolate mousse

Add and let set in the fridge for 30 mins.

 

Decorations

材料: Decorations

  • g
    CHR-PC-21859

作り方: Decorations

Tip: When making pastries, use ruby decorations fresh & serve within 24 hours. 

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