0CART

You have no items in your shopping cart.

Product was successfully added to your shopping cart.
Strawberry inspiration eclair

PASSION INSPIRATION ÉCLAIR

 An original recipe by L'École Valrhona, makes 40 éclairs
Category: Cakes and Tarts
Difficulty: Medium
 

INGREDIENTS

Passion Inspiration Mounted Ganache
460 g passion fruit  purée
100 g honey
1310 g PASSION FRUIT INSPIRATION 
1530 g whipping cream

Passion Inspiration Glaze
75 g passion fruit purée
100 g sugar
55 g water
125 g honey
100 g sweetened condensed milk
11 g gelatin
175 g PASSION FRUIT INSPIRATION
150 g ABSOLU CRISTAL NEUTRAL GLAZE
15 g water
QS yellow food coloring 

Choux Dough
240 g water
240 g whole milk
10 g salt
10 g sugar
190 g european butter
285 g all-purpose flour
475 g eggs

 

INSTRUCTIONS


Passion Fruit Inspiration Mounted Ganache
  • Heat the pulp with glucose and honey. Gradually pour the hot mixture over the melted PASSION FRUIT INSPIRATION . Mix as soon as possible to complete the emulsion.
  • Add the cold cream. Mix again.
  • Refrigerate and let crystallize overnight.

Passion Fruit Inspiration Glaze
  • Make a syrup with sugar, strawberry pulp and honey, cook at 219°F (104°C). Stir in the sweetened condensed milk and previously rehydrated gelatin and gradually pour over the melted PASSION FRUIT INSPIRATION. Mix as soon as possible to perfect the emulsion.
  • Add the ABOSLUTE CRISTAL previously brought to a boil with the small amount of water and the colouring to slightly accentuate the colour, mix. Keep in the refrigerator. Let crystallize 12 hours before use.
  • USE: Heat the glaze to 89-93°F(32-34°C), mix to homogenize and remove as many air bubbles as possible. Ice.
 Choux Dough
  • Bring water, milk, salt, sugar and butter to a boil. Add the flour and dry out. Remove from heat and gradually add the eggs.
  • Make the choux pastry in the shape of lightning or cabbage.
  • For baking in a ventilated oven: - place the cabbage in the oven at 482°F (250°C), do not turn the oven on again and keep the key closed. As soon as the choux pastry swells and colours, turn on the oven at 356°F(180°C) and open the key. - or put in the oven at 329°F (165°C) with the key open for about 20 minutes.

 

ASSEMBLY & FINISHING

  • Prepare the assembled ganache and icing.
  • Make the choux pastry. Season the assembled ganache with water and then fill the flashes with lightning using a pocket equipped with a small plain socket.
  • Melt the chocolate icing at about 25°C and freeze the flashes. Decorate with a shell. Keep in the refrigerator.