INGREDIENTS
Sweet Paste:
100g Elle & Vire Extra Dry butter, 130g Brown Sugar, 130g All Purpose flour
Choux paste- 250g Whole milk, 100g Elle & Vire All purpose butter, 5g Salt, 8g Granulated sugar, 150g All purpose flour, 250g Whole eggs, 35g Whole milk.
Red Currant Raspberry Cream:
200g Whole milk, 400g Red currant puree, 400g Raspberry puree, 220g Egg yolks, 180g Granulated sugar, 80g Custard powder or corn starch, 50g Elle & Vire Gourmet butter.
Assembly and presentation:
Light red fondant, Fresh raspberries, Fresh red currants, Silver leaves
PREPARATION
Sweet paste
In an electric mixer, beat all the ingredients without overworking the paste. Put in the refrigerator set at 50c . Roll out the paste between two sheets of plastic film. This recipe makes a half 60x40cm sheet. Place in the freezer and cut to desired half.
Choux Paste
In a saucepan, bring the first quantity of milk, butter, salt and granulated sugar to a boil. Add the flour and mix it in, away from the heat, dry out over the heat. Transfer the paste to the mixer bowl and using the paddle attachment, gradually add the eggs and finish with some warm milk, if necessary. Using a pastry bag fitted with a n 11 nozzle, pipe 12cm long éclairs. Place a rectangle of sweet paste on each éclair and cook for about 35min in a convection oven at 170c. Remove from oven and place on a rack until completely cooled.
Red currant raspberry cream
Heat the milk and fruit purees. Mix the sugar and egg yolks, add the custard powder. Dilute the mixture with a little boiling puree. Pour everything into the saucepan and boil for 2 to 3minutes. Keep on heat and add the butter. Stir until smooth, cover with film and keep the cream in the refrigeration (50c).
Assembly and presentation
Cut the éclairs in half lengthwise and garnish with red currant and raspberry cream. Glaze with some light red fondant and decorate with fresh raspberries, fresh red currants and silver leaves.
