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Makes 40 pieces
Recipe Step by Step
STRAWBERRY INSPIRATION WHIPPED GANACHE
- 495 g Strawberry purée
- 55 g Glucose
- 55 g Invert sugar
- 1150 g STRAWBERRY INSPIRATION
- 1650 g Whipping cream
- 3405 g Total weight
Slowly combine this hot mixture with the melted STRAWBERRY INSPIRATION.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold whipping cream. Mix again.
Store in the refrigerator and leave to set, preferably overnight.
Whip until firm.
STRAWBERRY INSPIRATION GLAZE
- 75 g Strawberry purée
- 100 g Caster sugar
- 55 g Water For The Gelatin
- 130 g Glucose DE 38/40
- 105 g Sweetened condensed milk
- 11 g Gelatin powder 220 Bloom
- 155 g STRAWBERRY INSPIRATION
- 155 g Absolu cristal neutral glaze
- 15 g Water
- QS Red colorant
- 801 g Total weight
- 240 g Water
- 240 g Milk
- 10 g Salt
- 10 g Sugar
- 190 g Dry butter
- 285 g French white pastry flour
- 475 g Eggs
- 1450 g Total weight
Assembly and finishing
Prepare the whipped ganache and the glaze.
Make the choux pastry. Whip up the whipped ganache then use it to fill the éclairs with help from a piping bag with a small plain round nozzle.
Melt the chocolate glaze to approx. 75°F (25°C) and ice the éclairs.
Finish off by adding an éclair decoration. Store in the refrigerator.