SPRING ECLAIRS

Spring / Summer

SPRING ECLAIRS

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

Recipe components

CHOUX PASTRY

IngredientsPreparation
  • 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

LYCHEE AND PEACH CRÈME PÂTISSIÈRE

IngredientsPreparation
  • 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

Then add

Chill at 4°C. Froth before use.

CHERRY AND HIBISCUS ZÉPHYR™ CREAM

IngredientsPreparation
  • 500g
    red cherry puree

Boil

  • 100g
    egg yolks
  • 20g
    cream powder
  • 150g
    caster sugar

Blanch 

Cook like a crème pâtissière.

  • 100g
    fresh butter

Then add

Then add

Chill at 4°C.

  • 16g
    dried hibiscus flower leaves

Add.

Froth before use.

COCONUT ZÉPHYR™ CREAM

IngredientsPreparation
  • 210g
    35% fat liquid cream
  • 150g
    coconut milk

Heat to 80°C

  • 4g
    gelatin powder (200 Bloom)
  • 24g
    cold water

Add

Pour the entire mixture on

Mix.

Chill at 4°C.

Froth to decorate the eclairs.

COLOURED ICING

IngredientsPreparation
  • 150g
    water
  • 300g
    caster sugar
  • 300g
    liquid glucose

Make a syrup at 103°C with

  • 200g
    unsweetened concentrated milk

Pour un

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.

ZÉPHYR™ COLOURED LAYER

IngredientsPreparation

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.