
SPRING ECLAIRS

LYCHEE AND PEACH ZEPHYR™ ECLAIR CHERRY AND HIBISCUS ZEPHYR™ ECLAIR COCONUT ZEPHYR™ ECLAIR
CHOUX PASTRY
Ingredients | Preparation |
---|---|
| Boil |
| Dry out with |
| Gradually add |
Colour the pastry with the melted Power Flower of your choice. | |
Prepare the 12 cm long eclairs in 12 cm by using 4 cm oval rings lined with a fiberpain strip. | |
Bake in the oven at 180°C for 30 minutes, between 2 trays and 2 silpat sheets |
LYCHEE AND PEACH CRÈME PÂTISSIÈRE
Ingredients | Preparation |
---|---|
| Boil |
| Blanch |
Cook like a crème pâtissière. | |
| Then add |
| Then add |
Chill at 4°C. Froth before use. |
CHERRY AND HIBISCUS ZÉPHYR™ CREAM
Ingredients | Preparation |
---|---|
| Boil |
| Blanch |
| Cook like a crème pâtissière. |
| Then add |
| Then add |
Chill at 4°C. | |
| Add. |
Froth before use. |
COCONUT ZÉPHYR™ CREAM
Ingredients | Preparation |
---|---|
| Heat to 80°C |
| Add |
| Pour the entire mixture on |
Mix. | |
Chill at 4°C. | |
Froth to decorate the eclairs. |
COLOURED ICING
Ingredients | Preparation |
---|---|
| Make a syrup at 103°C with |
| Pour un |
| Then on |
| Incorporate |
| Moistened with |
Colour with Power Flower to achieve the desired colour. | |
Mix. | |
Leave aside for 24 hrs before use. |
ZÉPHYR™ COLOURED LAYER
Ingredients | Preparation |
---|---|
| Melt at 45°C |
Colour with the Power Flower of your choice. | |
Mix. | |
Temper the chocolate and spread it between 2 acetate sheets. | |
|
FINISHING TOUCHES
Decorate the eclairs with the cream. | |
Ice the top of the eclairs. | |
Arrange a chocolate layer that has been halved lengthways on top. Sprinkle with silver sparkles. |