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Recipe: Strawberry and Cream Eclair.
Choux Pastry
150g Milk
150g Water
270g Butter
5g Sugar
4g Salt
240g All-purpose Flour
360g Fresh Whole Eggs
Preheat oven to 350F/175C
In a medium saucepot, combine water, milk, sugar, salt and butter and bring to a boil over high heat. Add flour all at once and cook, stirring constantly, until mixture forms a cohesive lump and pulls from the sides of the pot. Transfer dough to the bowl of a stand mixer with the paddle attachment and mix on low speed. Add eggs one at a time, scraping bowl and paddle as necessary between additions to obtain a smooth, consistent dough.
Place choux paste into a piping bag with a 1 cm plain nozzle/star shaped nozzle. Pipe them as evenly in straight lines about 12 cm in length. Egg wash the éclairs with a brush and at the same time flatten down the little tips. Bake for 25 minutes . Whipped Ganache
150g heavy cream
15g invert sugar. 15g glucose. 120g Ivoire white chocolate
240g heavy cream
Bring the 5oz/150g cream to boil with the glucose and invert sugar, gradually pour over the white chocolate, emulsify with a hand blender. Mix with the cold cream. Let set in the refrigerator for 12 hours. Whip the ganache to medium peak. Reserve in a pastry bag.
Red Glaze
65g water
120g sugar
120g glucose syrup
120g white chocolate
11g silver gelatin sheet
80g condensed milk
45g nappage
red food color as you need
Soak gelatin in ice water until softened; squeeze out excess water and set aside.
Bring the water, sugar and glucose and cook to 217F/103 C and stir in the drained gelatin. Pour the hot the cream on the white chocolate and emulsify with the hand blender, then stir in the condensed milk and the nappage. Mix with hand blender adding black food color. Let set in the fridge for 24 hours. The Glaze will be ready when reaches 26C.
Strawberry Fluid Gel
240g strawberry puree 2.5g agar agar
60g granulated sugar bring to boil everything. Let set and pass in the blender. Make a wide incision in the side of each eclair. Fill each eclair with white chocolate whipped ganache and strawberry fluid gel. Glaze the eclair at 26C. #bachour
