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 ozmilk
-
11.5 ozwater
-
11.5 oz82% butter
-
0.5 ozsalt
-
0.5 ozsugar
Preparation: Choux pastry
Boil together.
Ingredients: Choux pastry
-
12.0 oz
Preparation: Choux pastry
Add and dry out. Transfer to mixing bowl. Mix slowly until below 60°C.
Ingredients: Choux pastry
-
1.4 lbeggs
Preparation: Choux pastry
Add.
Pipe and bake at 180°C for 30 mins.
Ruby Pastry Cream
Ingredients: Ruby Pastry Cream
-
593 mlmilk
-
15.4 grVanilla
-
0.1 ozbeetroot powder
-
2.1 ozsugar
Preparation: Ruby Pastry Cream
Boil together.
Ingredients: Ruby Pastry Cream
-
3.4 ozeggs yolks
-
2.1 ozsugar
-
1.1 ozT55 flour
-
1.1 ozcornflour
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 ozwater
-
8.3 ozsugar
-
8.3 ozglucose DE 40
-
0.1 ozbeetroot powder
Preparation: Ruby éclair glaçage
Boil to 104°C.
Ingredients: Ruby éclair glaçage
-
4.2 ozconcentrated milk
-
4.2 ozgelatine 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.
Comments