ÉCLAIR
DELICIOUS COLOURFUL ÉCLAIR WITH FIVE DIFFERENT FILLINGS
Difficulty level
DELICIOUS COLOURFUL ÉCLAIR WITH FIVE DIFFERENT FILLINGS
Ingredients
| DELI CHOUX | g 1000 |
| water - at 55°C | g 1300-1400 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment at medium speed for 10-15 minutes.
Let the the mixture rest for about 5 minutes, then trasfer it into a pastry bag fitted with a nr 14 round plain tip and pipe some 10cm long strips onto baking trays lined with parchment paper.
Bake at 180-190°C for about 25 minutes.
Out of the oven, let them cool down at room temperature.
Ingredients
| milk 3.5% fat | g 500 |
| GLUCOSIO | g 25 |
| LILLY NEUTRO | g 50 |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% | g 830 |
| liquid cream 35% fat | g 1000 |
Preparation
Bring milk and GLUCOSIO to boil, then dissolve LILLY using a whisk and pour the mixture onto the chocolate.
Add the cold liquid cream too and emulsify with an immersion blender until you obtain a smooth structure with no lumps.
Refrigerate overnight.
The day after, whip in a planetary mixer with the whisk attachment at medium speed for 3-4 minutes, until foamy.
Ingredients
| TOP CREAM | g 200 |
| milk 3.5% fat | g 500 |
| JOYPASTE PISTACCHIO PURA | g 50 |
Preparation
Add TOP CREAM to the milk and vigorously stir in a whirl using a whisk, then let the mixture rest for 3 minutes.
Then, combine with JOYPASTE PISTACCHIO PURA by stirring for a short time, until you get a smooth cream.
Ingredients
| TOP CREAM | g 200 |
| milk 3.5% fat | g 500 |
| PASTA AROMATIZZANTE FRAGOLA | g 30 |
Preparation
Add TOP CREAM to the milk and vigorously stir in a whirl using a whisk, then let the mixture rest for 3 minutes.
Then, combine with PASTA FRAGOLA by stirring for a short time, until you get a smooth cream.
Ingredients
| liquid cream 35% fat | g 1000 |
| water | g 300 |
| LILLY CIOCCOLATO BIANCO | g 200 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment at medium speed, until the mousse is well firm.
Ingredients
| TOP CREAM | g 200 |
| milk 3.5% fat | g 500 |
| JOYCAFFE' GRANGUSTO | g 10 |
Preparation
Add TOP CREAM to the milk and vigorously stir in a whirl using a whisk, then let the mixture rest for 3 minutes.
Then, combine with JOYCAFFÈ GRANGUSTO by stirring for a short time, until you get a smooth cream.
Ingredients
| COVERDECOR CAFFE' - heated to 45-50°C | To Taste |
| COVERDECOR DARK CHOCOLATE - heated to 45-50°C | To Taste |
| COVERDECOR FRAGOLA - heated to 45-50°C | To Taste |
| COVERDECOR PISTACCHIO - heated to 45-50°C | To Taste |
| COVERDECOR WHITE CHOCOLATE - heated to 45-50°C | To Taste |
Make three small holes on the backside of the éclair and fill them with the different fillings.
Glaze them with the different COVERDECOR, having care to match them with the respective filling.
Decorate as you like most.
Chocolatier and Pastry Chef
