SPRING ECLAIRS

Used Cacao Barry products

Spring / Summer

Created by

Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Level

level 2

Dosage

Recipes for around 35 eclairs 12 cm long.

LYCHEE AND PEACH ZEPHYR™ ECLAIR CHERRY AND HIBISCUS ZEPHYR™ ECLAIR COCONUT ZEPHYR™ ECLAIR

Used Cacao Barry products

Ingredients	Preparation
80g whole milk 80g water 7g caster sugar 2g salt 75g butter	Boil
90g flour	Dry out with
165g eggs	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

Ingredients	Preparation
300g white peach puree 200g lychee puree	Boil
100g egg yolks 20g cream powder 150g caster sugar	Blanch
Cook like a crème pâtissière.
100g fresh butter	Then add
100g Zéphyr™ 34% 140g Mycryo™ Cocoa Butter 600g whipped double cream 35% fat	Then add
Chill at 4°C. Froth before use.

Ingredients	Preparation
500g red cherry puree	Boil
100g egg yolks 20g cream powder 150g caster sugar	Blanch
165g eggs	Cook like a crème pâtissière.
100g fresh butter	Then add
100g Zéphyr™ 34% 140g Mycryo™ Cocoa Butter 600g half whipped cream 35%	Then add
Chill at 4°C.
16g dried hibiscus flower leaves	Add.
Froth before use.

Ingredients	Preparation
210g 35% fat liquid cream 150g coconut milk	Heat to 80°C
4g gelatin powder (200 Bloom) 24g cold water	Add
375g Zéphyr™ 34% 450g 35% fat liquid cream	Pour the entire mixture on
Mix.
Chill at 4°C.
Froth to decorate the eclairs.

Ingredients	Preparation
150g water 300g caster sugar 300g liquid glucose	Make a syrup at 103°C with
200g unsweetened concentrated milk	Pour un
300g Zéphyr™ 34%	Then on
20g gelatin powder (200 Bloom)	Incorporate
120g water	Moistened with
Colour with Power Flower to achieve the desired colour.
Mix.
Leave aside for 24 hrs before use.

Ingredients	Preparation
200g Zéphyr™ 34%	Melt at 45°C
Colour with the Power Flower of your choice.
Mix.
Temper the chocolate and spread it between 2 acetate sheets.
Cut into slices after crystallisation with a cutter that is 13 cm by 2.5 cm long.

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.

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