Medium
Makes: 8
-
Good to go
So soft and delicate... an amazing combination of Ruby and Cherry ganache on top of a crispy eclair.So soft and delicate... an amazing combination of Ruby and Cherry ganache on top of a crispy eclair.
- Shelf life:
- 3 days
- Conservation:
- +4°C
Containing: 4 Components
Pate a choux
Ingredients: Pate a choux
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1.8 ozMilk full fat
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1.8 ozWater
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0.1 ozSugar
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15.4 grsalt
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1.6 ozButter
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1.9 ozFlour
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3.2 ozWhole egg
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0.9 ozMilk full fat
Preparation: Pate a choux
- Bring milk, water, sugar, salt & butter to boil.
- Add the flour (previously sifted).
- When the mix is around 65-70°C, add the whole eggs step by step.
- Add the warmed milk little by little until you obtain the desired texture.
- With a plain nozzle of 10mm diameter, pipe the eclair of 17 cm into a silpain.
- Bake in the oven at 175°C for 30 to 35 minutes.
Cherry Marmelade
Ingredients: Cherry Marmelade
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1.8 ozSugar
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8.8 ozFrozen Cherry
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0.1 ozPectin
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15.4 grLemon zest
Preparation: Cherry Marmelade
- Mix all the ingredients in the mixer bucket with a feather.
- Bake in the ventilated oven at 150°C for 30 minutes.
Lime and RB1 whipped ganache
Ingredients: Lime and RB1 whipped ganache
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1.4 ozLime juice
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0.4 ozSugar
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0.9 lbMascarpone
Preparation: Lime and RB1 whipped ganache
- Heat the cream and sugar.
- Pour over the ruby chocolate and cocoa butter.
- Make an emulsion, add the lime juice.
- Add the mascarpone and mix to combine all.
- Allow to set overnight before whipping.
- Whip at medium speed, once ready to use.
Hazenut Crumble
Ingredients: Hazenut Crumble
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3.5 ozButter
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2.1 ozhazelnut powder
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0.1 ozvanilla stick
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4.6 ozFlour
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15.4 grsalt
Preparation: Hazenut Crumble
- Mix all together.
- Bake in the ventilated oven at 170°C for 11-13 minutes.
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