Recipe components

ÉCLAIR DOUGH

IngredientsPreparation
  • 80g
    water
  • 80g
    whole milk
  • 80g
    butter
  • 2g
    salt
  • 2g
    sugar

Boil together and remove from heat.
 

  • 87g
    flour

Add to milk mixture and mix until smooth.
Put back on the heat for 2-3 minutes and stir until dry. Add to stand mixer.
 

  • 137g
    whole egg(s)

Add bit by bit to previous mixture.
Mix in stand mixer at medium speed.
 

Fill smooth-nozzled piping bag with choux batter. Pipe your
eclairs. Bake for 15-18 minutes at 180°C.
Dry the eclairs at 170°C for 10 minutes.
 

GLAZING

IngredientsPreparation
  • 30g
    water
  • 60g
    sugar
  • 60g
    glucose

Boil together to 105°C.
 

Add and mix well.

Use between 35°C and 45°C.

RASPBERRY PASTRY CREAM

IngredientsPreparation
  • 122g
    caster sugar
  • 122g
    egg yolks

Emulsify.

  • 44g
    starch

Mix in.

  • 1g
    vanilla
  • 555g
    whole milk

Bring to a boil and temper the egg yolk mixture.
Bring to a boil again.
 

  • 56g
    butter
  • 150g
    raspberry jam

Add to the cream.
Mix and leave to cool in refrigerator.
 

Fill the éclairs.

FINISHING & DECORATIONS

IngredientsPreparation

Use decorations to top of the éclairs:
1. Mona Lisa® Flower butterflies
2. Mona Lisa® Red Almond & Sugar Flower
3. Mona Lisa® Pink Almond & Sugar Collar
4. Mona Lisa® Marzipan Crunch Silver
MAW-DE-19912EO-999