Strawberry Inspiration Éclair | Valrhona Chocolate
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 w
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.
Ingredients
- 495 g Strawberry purée
- 55 g Glucose
- 55 g Invert sugar
- 1150 g STRAWBERRY INSPIRATION
- 1650 g Whipping cream
- 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
- 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
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