Éclairs. When translated from French, this dessert is called "lightning" or "flash". If you cook it according to this recipe, then you will definitely witness how fast these cakes will be eaten. The raspberry is the the star of the dish, as you will taste it in the whipped ganache, the crumble and the icing. The eclairs are really very raspberry, insanely delicious and incredibly charming.
- Milk 100g | 3.55 oz
- Water 100g | 3.55 oz
- Salt 3g | 0.10 oz
- Sugar 7g | 0.25 oz
- Egg 4pcs
- Butter 90g | 3.15 oz
- Flour 110g | 3.90 oz
- Powdered sugar for sprinkling
- Whisk the eggs with a blender, strain them in a tall glass, and heat them up to 28-30C (82 to 86F).
- Sift the flour evenly on a baking sheet covered with the parchment, put in the oven and hold at the temperature of 100C (212F) for at least 20 minutes. Then preheat the oven to 175C | 347F.
- Mix the milk and water in a saucepan, add salt and sugar, then cut the butter into small pieces, and add it as well. Bring the mixture to a boil over a medium heat, let it simmer for 30 seconds. Remove from the heat and add all the hot flour at once. Stir until the dough gets absolutely smooth, and return it to the heat.
- Brew the dough for 1.5 to 2 minutes. Immediately place it to the mixer bowl and stir at low speed with the paddle attachment until the dough cools down to 55C (131F).
- Next, gradually pour the eggs into the dough, each time making sure that the entire volume of the eggs interferes with the dough. The finished dough should be smooth, glossy and flow off nicely from the rim (usually some eggs can remain, it’s OK).
- Place the dough into a pastry bag with a 16mm (0.63 inch) “Star” attachment. Put in the refrigerator for 30 minutes, to make the jigging more convenient.
- Grease the baking sheet with a thin layer of butter, and form the éclairs at a distance of at least 5 cm (2 inch) apart, slightly diagonally. Sprinkle the eclairs with the powdered sugar. Place the baking sheet into the oven, then reduce the temperature to 170C (338F), and bake the éclairs for 10 minutes, then lower the temperature to 160C (320F) and bake until tender (the exact time depends on the type of the oven, from 35 to 50 minutes). Cool on a wire rack.
- Flour 50g | 1.75 oz
- Almond flour 8g | 0.30 oz
- Butter 28g | 1.00 oz
- Powdered sugar 20g | 0.70 oz
- Salt 1g | 0.05 oz
- Egg 10g | 0.35 oz
- Raspberry chocolate 30g | 1.05 oz
- Cocoa butter 3g | 0.10 oz
- Sift the flour with the powdered sugar into a mixer bowl. Add the almond flour and salt. Put the small cold butter cubes on top and quickly grind the mass to a state of the "wet sand".
- Pour in the egg and stir until the dough starts to gather into a single lump. Quickly knead the dough by hand, then roll it into a "sausage" and freeze.
- Grate the frozen dough on a coarse grater, and spread it evenly on a baking sheet covered with parchment. Bake at the temperature of 155C (311F) for about 18 minutes, until slightly golden. Chill.
- Melt the chocolate and heat it up to 50C (122F). Pour in the mikrio (or chopped cocoa butter), and cool the mass to 32C (90F), stirring. Combine it with the sand crumbs and mix well.
Whipped raspberry ganache
You will need:
- Raspberry puree 40g | 1.40 oz
- Gelatin 1g | 0.05 oz
- Water for the gelatin 6g | 0.20 oz
- Raspberry chocolate 25g | 0.90 oz
- Cream 33-35% 80g | 2.80 oz
- Put the chocolate in a tall glass and heat it with short pulses in the microwave. Soak the gelatin in the cold water.
- Heat the raspberry puree to 80C (176F), add the swollen gelatin, and dissolve. Pour the puree over the chocolate and stir. Mush with a blender.
- Pour in the cold cream and whisk it with spatula. Cover the mass with foil in contact and put it in the fridge for 10 to 12 hours. Whisk before assembling the éclairs.
- Cut the éclairs along the bottom, and fill them with the whipped ganache. Lay out the slices of fresh raspberries. Cover with the bottoms and wrap each éclair tightly with foil. Cool them like this for an hour. Cover the chilled éclairs with the icing and decorate with crumble.
- Powdered sugar 100g | 3.55 oz
- Raspberry puree 30ml | 1.00 fl oz
Heat the puree to 40C (104F) and quickly rub it with the powdered sugar. Glaze the eclairs immediately.