Halloween éclair made with
– choux pastry,
– custard cream,
– fondant icing,
– raspberry jelly,
– chocolate decorations.
Ingrédients
Pâte à choux
✔60 g d’eau
✔60 g de lait
✔70 g de farine
✔55 g de beurre
✔Du sel
✔1 cuillère à café de sucre
✔2 ou 3 œufs (selon leur taille)
Custard cream
✔300g milk
✔60g sugar
✔3 egg yolks
✔20g flour or cornflour
✔A little rum
Icing
✔115g white fondant
✔30g glucose
✔Red food colouring
Raspberry jelly
✔100g raspberries
✔15g caster sugar
✔1g NH pectin
Assembly
✔Chocolate decorations
✔ White fondant icing
The recipe
For 6 eclairs
Icing
✔115g white fondant
✔30g glucose
✔Red food colouring
Pour all the ingredients into the saucepan. Heat the white fondant to 60°C in a bain-marie. Add red food colouring to colour it. Quickly pour the fondant onto the silicone mould placed on a baking tray. Place in the freezer for a few hours.
Pâte à choux
✔60 g d’eau
✔60 g de lait
✔70 g de farine
✔55 g de beurre
✔Du sel
✔1 cuillère à café de sucre
✔2 ou 3 œufs (suivant leur grosseur)
Dans une casserole faire chauffer l’eau, le lait, le beurre, le sel et le sucre. Hors du feu, ajouter la farine. Dessécher la pâte . Verser dans un saladier et incorporer ensuite les œufs battus, progressivement. Pocher la pâte à choux sur un tapis micro-perforé avec une douille cannelée. Enfourner à 180 °C pendant 35 à 40 minutes. Laisser refroidir sur une grille.
Custard cream
✔300g milk
✔60g sugar
✔3 egg yolks
✔20g flour or cornflour
✔A little rum
Boil the milk in a saucepan. In a bowl, mix the egg yolks with the caster sugar. Add the cornflour. Pour in the hot milk, then return everything to the saucepan. Cook, stirring constantly. The cream will thicken. Remove from the heat. Cover with cling film and set aside to cool.
Raspberry jelly
✔100g raspberries
✔15g caster sugar
✔1g NH pectin
Blend and then strain the raspberries to remove all the seeds.
Mix the caster sugar and NH pectin in a small bowl.
Pour into a saucepan and heat. Add the sugar/pectin mixture and cook for 2 minutes, stirring constantly.
Remove from the heat and set aside in a piping bag until ready to assemble.
Recover the pastry cream and loosen it slightly by stirring it with a spatula, then fill a piping bag fitted with a piping nozzle. Make two holes under each éclair and fill them with pastry cream.
Place the frozen fondant on each éclair and then place the éclair on your serving plate.
Drizzle the raspberry jelly in small, uneven drops onto each plate.
I decorated using chocolate decorations found on the annikids.com website.
Keep refrigerated until ready to serve.
