Ingredients

Wild berries custard for the eclairs
raspberry puree
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
blueberry puree
0.50 cup
150 g
5.25 oz
4.95 fl oz
blackberry puree
0.50 cup
100 g
3.50 oz
3.30 fl oz
mint
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
sugar
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
starch
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
white chocolate
0.50 cup
100 g
3.50 oz
3.30 fl oz
Wild berries confit
blueberry puree
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
raspberry puree
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
blackberry puree
2 tbsp
30 g
1.05 oz
0.99 fl oz
sugar
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
pectin NH
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
dextrose
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
lemon juice
0.25 tbsp
5 g
0.18 oz
0.16 fl 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!