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:
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Medium
- Makes:
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for 60 éclairs
Choux pastry
Ingredients: Choux pastry
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327 gmilk
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327 gwater
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327 g82% butter
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13 gsalt
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13 gsugar
Preparation: Choux pastry
Boil together.
Ingredients: Choux pastry
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340 g
Preparation: Choux pastry
Add and dry out. Transfer to mixing bowl. Mix slowly until below 60°C.
Ingredients: Choux pastry
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654 geggs
Preparation: Choux pastry
Add.
Pipe and bake at 180°C for 30 mins.
Ruby Pastry Cream
Ingredients: Ruby Pastry Cream
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593 mlmilk
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1 gvanilla
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4 gbeetroot powder
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60 gsugar
Preparation: Ruby Pastry Cream
Boil together.
Ingredients: Ruby Pastry Cream
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95 geggs yolks
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60 gsugar
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30 gT55 flour
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30 gcornflour
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
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118 gwater
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236 gsugar
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236 gglucose DE 40
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4 gbeetroot powder
Preparation: Ruby éclair glaçage
Boil to 104°C.
Ingredients: Ruby éclair glaçage
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118 gconcentrated milk
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118 ggelatine mass
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
- Make holes in the bottom of the éclairs.
- Fill choux pastry with ruby pastry cream and freeze.
- Pipe the glaze onto the frozen éclairs.
- Decorate to the choice.
Tip: Pairs well with Callebaut Crispearls™ Strawberry CEF-CC-STRA.
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