SPRING ECLAIRS

SPRING ECLAIRS

Level:
Medium
Makes:
Recipes for around 35 eclairs 12 cm long.
LYCHEE AND PEACH ZEPHYR™ ECLAIR CHERRY AND HIBISCUS ZEPHYR™ ECLAIR COCONUT ZEPHYR™ ECLAIR

CHOUX PASTRY

Used products: CHOUX PASTRY

  • 2.8 oz
    whole milk
  • 2.8 oz
    water
  • 0.2 oz
    caster sugar
  • 0.1 oz
    salt
  • 2.6 oz
    butter

Preparation: CHOUX PASTRY

Boil

Used products: CHOUX PASTRY

  • 3.2 oz
    flour

Preparation: CHOUX PASTRY

Dry out with

Used products: CHOUX PASTRY

  • 5.8 oz
    eggs

Preparation: CHOUX PASTRY

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

Used products: LYCHEE AND PEACH CRÈME PÂTISSIÈRE

  • 10.6 oz
    white peach puree
  • 7.1 oz
    lychee puree

Preparation: LYCHEE AND PEACH CRÈME PÂTISSIÈRE

Boil

Used products: LYCHEE AND PEACH CRÈME PÂTISSIÈRE

  • 3.5 oz
    egg yolks
  • 0.7 oz
    cream powder
  • 5.3 oz
    caster sugar

Preparation: LYCHEE AND PEACH CRÈME PÂTISSIÈRE

Blanch

Cook like a crème pâtissière. 

Used products: LYCHEE AND PEACH CRÈME PÂTISSIÈRE

  • 3.5 oz
    fresh butter

Preparation: LYCHEE AND PEACH CRÈME PÂTISSIÈRE

Then add

Used products: LYCHEE AND PEACH CRÈME PÂTISSIÈRE

Preparation: LYCHEE AND PEACH CRÈME PÂTISSIÈRE

Then add

Chill at 4°C. Froth before use.

CHERRY AND HIBISCUS ZÉPHYR™ CREAM

Used products: CHERRY AND HIBISCUS ZÉPHYR™ CREAM

  • 1.1 lb
    red cherry puree

Preparation: CHERRY AND HIBISCUS ZÉPHYR™ CREAM

Boil

Used products: CHERRY AND HIBISCUS ZÉPHYR™ CREAM

  • 3.5 oz
    egg yolks
  • 0.7 oz
    cream powder
  • 5.3 oz
    caster sugar

Preparation: CHERRY AND HIBISCUS ZÉPHYR™ CREAM

Blanch 

Used products: CHERRY AND HIBISCUS ZÉPHYR™ CREAM

  • 5.8 oz
    eggs

Preparation: CHERRY AND HIBISCUS ZÉPHYR™ CREAM

Cook like a crème pâtissière.

Used products: CHERRY AND HIBISCUS ZÉPHYR™ CREAM

  • 3.5 oz
    fresh butter

Preparation: CHERRY AND HIBISCUS ZÉPHYR™ CREAM

Then add

Used products: CHERRY AND HIBISCUS ZÉPHYR™ CREAM

Preparation: CHERRY AND HIBISCUS ZÉPHYR™ CREAM

Then add

Chill at 4°C.

Used products: CHERRY AND HIBISCUS ZÉPHYR™ CREAM

  • 0.6 oz
    dried hibiscus flower leaves

Preparation: CHERRY AND HIBISCUS ZÉPHYR™ CREAM

Add.

Froth before use.

COCONUT ZÉPHYR™ CREAM

Used products: COCONUT ZÉPHYR™ CREAM

  • 7.4 oz
    35% fat liquid cream
  • 5.3 oz
    coconut milk

Preparation: COCONUT ZÉPHYR™ CREAM

Heat to 80°C

Used products: COCONUT ZÉPHYR™ CREAM

  • 0.1 oz
    gelatin powder (200 Bloom)
  • 0.8 oz
    cold water

Preparation: COCONUT ZÉPHYR™ CREAM

Add

Used products: COCONUT ZÉPHYR™ CREAM

Preparation: COCONUT ZÉPHYR™ CREAM

Pour the entire mixture on

Mix.

Chill at 4°C.

Froth to decorate the eclairs.

COLOURED ICING

Used products: COLOURED ICING

  • 5.3 oz
    water
  • 10.6 oz
    caster sugar
  • 10.6 oz
    liquid glucose

Preparation: COLOURED ICING

Make a syrup at 103°C with

Used products: COLOURED ICING

  • 7.1 oz
    unsweetened concentrated milk

Preparation: COLOURED ICING

Pour un

Preparation: COLOURED ICING

Then on

Used products: COLOURED ICING

  • 0.7 oz
    gelatin powder (200 Bloom)

Preparation: COLOURED ICING

Incorporate

Used products: COLOURED ICING

  • 4.2 oz
    water

Preparation: COLOURED ICING

Moistened with

Colour with Power Flower to achieve the desired colour.

Mix.

Leave aside for 24 hrs before use.

ZÉPHYR™ COLOURED LAYER

Used products: ZÉPHYR™ COLOURED LAYER

Preparation: ZÉPHYR™ COLOURED LAYER

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.
 

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.