Fill crisp choux pastry with a fresh and tangy raspberry curd, crown with a glossy raspberry glaze and complete with a golden crumble. The delicious berry flavour is the ideal sweet treat to share with someone special.
Raspberry curd
Ingredients1 sheet bronze leaf gelatine 1/2 lemon 300g frozen raspberries, defrosted 3 large egg whites 10ml water 40g unsalted butter, soft | MethodPour gelatine in a small container and add water; set aside. Puree raspberries in a blender. Strain to remove seeds. Pour raspberry puree in a saucepan. Add egg whites, lemon juice and sugar. Whisk raspberry mixture for 1 minute. Place over heat and whisk vigorously to 82°C/ 180°F or until mixture develops bubbles on the side of the pan. Remove from heat and add gelatine mixture. Whisk to combine. Allow to cool to 48°C/ 120°F. Add butter and stir using a spatula. Pour in a dish and place in the refrigerator for at least 4 hours. |
Raspberry glaze
Ingredients250g Belcolade Cacao Trace white chocolate 100ml cream 10ml natural raspberry extract 10g unsalted butter 3 drops Rainbow Dust red food colouring Golden chocolate crumble | MethodCombine cream and raspberry extract and bring to a boil. Melt white chocolate, remove from the heat. Add cream mixture and butter. Add food colouring, blend until smooth. |
Assembly
MethodInsert 2 – 3 holes in the bottom of each éclair. Fill the large éclairs with the raspberry curd. Dip the top side of each éclair in the glaze and refrigerate for 10 minutes. Decorate with some golden chocolate crumble or raspberry meringue crumble. |
Recipe courtesy of Pidy
