It has been a slow winter and a slow bake post on my side, but nothing short of a delicious bake for what I will be sharing with you in this post. Recently I have been working with some students at school with their competition pieces that will take place in several weeks. I enjoyed the process of coaching and observing the growth coming along with the endless practice and tweaking with recipes. The experience always inspires me to create. Needless to say, I have been pre-occupied and was slightly off-tracked with posting on my blog.
So, here is nothing much of a simple Raspberry and Chocolate Eclair recipe to share.
You'd probably notice that not much videos are included in most recent post, as I am looking in to finding enough fundings to increase my storage capacity in this platform, but that would be something of the future planning. Nevertheless, I hope you could follow the recipes in the narratives, but if it becomes too difficult, subscribe to the page and sent me a personal message via this platform! Always happy to help. :)
RECIPE
Yield: 15 x eclairs
CHOUX PASTRY
INGREDIENTS | QUANTITY |
Water | 80 ml |
Full Cream Milk | 80ml |
Fine Salt | 2 g |
Unsalted Butter | 80 g |
Caster Sugar | 6g |
Baker's Flour | 80 g |
Whole Eggs - Room Temperature | 140 g +- |
EGG WASH
INGREDIENTS | QUANTITY |
Full Cream Milk | 50 ml |
Whole Eggs | 50 g |
Fine Salt | Pinch |
Whisk everything together and set aside in the fridge ready to use.
RASPBERRY CREMEUX
INGREDIENTS | QUANTITY |
Raspberry Puree | 375 ml |
Whole Eggs | 90 g |
Egg Yolks | 90 g |
Caster Sugar | 165 g |
Gelatine Sheet -FOLD | 6 g / 3 sheets |
Unsalted Butter | 120 g |
MILK CHOCOLATE GLAZE
INGREDIENTS | QUANTITY |
Gelatine Powder | 7.5g |
Hydrating Water | 45ml |
Water | 100 ml |
Glucose | 100g |
Caster Sugar | 100g |
Coverture Milk Chocolate | 100g |
Sweetened Condense Milk | 65g |
MILK CHOCOLATE MOUSSE
INGREDIENTS | QUANTITY |
Thickened Cream (A) | 60ml |
Milk Coverture Chocolate | 125g |
Thickcened Cream (B) | 130ml |
Gelatine Powder | 2.5g |
Hydrating Water | 10ml |
Vanilla Bean Paste | 5g |
METHOD
FOR THE CHOUX PASTRY
Pre-heat the oven to 190˚C without fan.
Place the milk, water, salt, sugar and butter in a medium pot and bring to a boil.
Once the liquid starts boiling, remove the pot from the heat then add in the flour and stir thoroughly until a dough it formed. This is called a 'panade'.
Return the panade in the pot back over low heat and cook the dough for approximately 2 minute. A skin will form at the bottom of the pot (unless if you are using a non stick pot) and the panade will start to form a sheen. Do not scrape the skin from the base of the pot when cooking out the panade.
Transfer the panade into a stand mixer bowl fitted with a paddle attachment and mix on low speed until the dough is no longer hot but still warm to touch - approximately 45˚C - 50˚C.
Whisk the eggs in a jug and gradually add the eggs in small additions at a time, allowing the panade to fully absorb the egg before the next addition. Adjust the amout of egg by doing the 'drop test', where, when you scoop the choux pastry with a spatula, it should start to 'fall' gradually and smoothly. If it doesn't move or falls back into the bowl heavily, add more eggs. Be careful not to add too much eggs otherwise the mixture will become runny where it will run off the spatula too quickly. In this case, it is best to restart the whole process again.
Once you achieved the required consistency, transfer the choux pastry into a piping bag fitted with a 1.5 cm french star pastry tip. Rest the choux pastry in the bag at room temperature for at least 1 hour or up ro 3 hours.
Once the choux pastry have rested, pipe the eclairs to 12 to 14 cm in lenght.
Brush each eclairs lightly with some egg wash.
Turn the heat down to 160˚C then bake for 40 minutes until the eclairs have puffed up and is starting to turn golden in color.
Turn the oven off and open the door slightly to release the steam. Close the door again and leave the eclairs to dry out in the turned off oven for another 15 minutes before removing them from the oven.
FOR THE RASPBERRY CREMEUX
Hydrate gelatine in cold water for 5 minutes until they start to swell. This is a 'gelatine mass'.
Heat raspberry puree and half of the sugar in a pot.
Whisk eggs, egg yolks and the remainder of the sugar in a separate bowl.
Make anglaise with the above mixture and cook to 82 ˚C.
Whisk in the drained hydrated gelatine.
Transfer into a jug and cool to 35 ˚C, then add in the softened butter and emulsify with a stick blender.
Transfer the cremeux into a clean bowl and place a cling fim on top touching the surface of the cremeux.
Chill in the fridge until ready to assemble.
FOR THE CHOCOLATE MOUSSE
Sprinkle gelatine powder into the cold hydrating water and let sit for 5 minutes until they start to swell.
In a pot, boil cream (A) with vanilla bean paste then pour over the chocolate sitting in a mixing bowl. Add in the gelatine mass then emulsify with a stick blender.
Cool the ganache base to 32˚C.
Soft whip cream (B) then gradually stream in the cooled ganache while folding in with the cream gently with a whisk until well combined.
Cast into the silicone mould and freeze in the freezer for at least 3 hours or preferably overnight.
FOR THE CHOCOLATE GLAZE
Cook Sugar, water and glucose to 103˚C. Add in the gelatine, coverture chocolate followed by the sweetened condense milk.
Emulsify with a stick blender.
Use between 27˚C - 32˚C.
Note:
If the mousse has been in the blast chiller sitting below -18˚C use glaze to 32˚C.
If the mousse has been from the home domestic freezer sitting at -18˚C, use glaze at 27˚C.
ASSEMBLY
Transfer the chilled cremeux into a piping bag.
Cut a hole on top of each eclairs.
Fill each eclair with the cremeux.
Remove the frozen mousse at -18C onto a wire rack, glaze the mousse at 27C.
Using the small offset palette knife, moce the glaze chocolate mousse on top of each filled eclairs.
Decorate with chocolate curnchy balls (optional).
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