Ingredients
Wild berries custard for the eclairs
raspberry puree
70g
2.45oz
0.28cup
4.69tbsp
blueberry puree
150g
5.25oz
0.60cup
10tbsp
blackberry puree
100g
3.50oz
0.40cup
6.70tbsp
mint
2g
0.07oz
0.13tbsp
sugar
20g
0.70oz
1.34tbsp
starch
20g
0.70oz
1.34tbsp
white chocolate
100g
3.50oz
0.40cup
6.70tbsp
Wild berries confit
blueberry puree
75g
2.63oz
0.30cup
5tbsp
raspberry puree
20g
0.70oz
1.34tbsp
blackberry puree
30g
1.05oz
2tbsp
sugar
20g
0.70oz
1.34tbsp
pectin NH
2g
0.07oz
0.13tbsp
dextrose
10g
0.35oz
0.67tbsp
lemon juice
5g
0.17fl oz
Method
We have a new recipe for you! It can add some fresh wild berries taste to your eclairs.
Wild berries custard
Ingredients:
- raspberry puree-70 g | 2.45 oz
- blueberry puree-150 g | 5.30 oz
- blackberry puree-100 g | 3.55 oz
- mint -2 g | 0.05 oz
- sugar -20 g | 0.70 oz
- starch -20 g | 0.70 oz
- white chocolate - 100 g | 3.55 oz
Mix all the purees and mint in a saucepan, put it on the heat. At 40C (104F), add the sugar and the starch.
Bring the mass to a boil and cook for about a minute. Then, add the hot puree to the chocolate and mush it with a blender.
Wild berries confit
Ingredients:
- blueberry puree - 75 g | 2.65 oz
- raspberry puree - 20 g | 0.70 oz
- blackberry puree - 30 g | 1.05 oz
- sugar - 20 g | 0.70 oz
- pectin NH -2 g | 0.05 oz
- dextrose - 10 g | 0.35 oz
- lemon juice - 5 g | 0.20 oz
Mix all the purees and mint in a saucepan, put it on the heat.
At 45C (113F), add the pectin mixed with sugar and the dextrose. Bring the confit to a boil, and boil for another 4 minutes.
Finally, add the lemon juice.
Bon Appetit!
