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.
Nível:
Fácil
Rendimento:
18 éclairs

Éclair

Ingredientes: Éclair

  • 157 g
    água
  • 157 g
    Whole milk
  • 157 g
    manteiga
  • 5 g
    sal
  • 3 g
    açúcar

Modo de Preparo: Éclair

Boil together and remove from heat.

Ingredientes: Éclair

  • 173 g
    farinha
  • 346 g
    ovos

Modo de Preparo: 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

Ingredientes: Ruby chocolate mousse

  • 362 g
    puré de framboesa
  • 90 g
    purê de kalamansi

Modo de Preparo: Ruby chocolate mousse

Heat to 40°C. 

Ingredientes: Ruby chocolate mousse

  • 90 g
    Callebaut ® A melhor receita de chocolate rubi belga N°RB1 (CHR-R35RB1)
  • 72 g
    massa de gelatina

Modo de Preparo: Ruby chocolate mousse

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

Ingredientes: Ruby chocolate mousse

  • 63 g
    claras de ovo
  • 31 g
    dextrose
  • 38 g
    glicose em pó

Modo de Preparo: Ruby chocolate mousse

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

Ingredientes: Ruby chocolate mousse

  • 452 g
    natas batidas 35%

Modo de Preparo: Ruby chocolate mousse

Add and let set in the fridge for 30 mins.

 

Decorations

Ingredientes: Decorations

  • g
    CHR-PC-21859

Modo de Preparo: Decorations

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