– Micro-perforated baking mat
– Piping tip
– Piping bag
1 teaspoon of sugar
2 or 3 eggs (depending on their size)
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Then gradually add the beaten eggs, mixing well between each egg.
Poach the eclairs on a baking tray covered with silpat. Bake at 170°C for 35 to 40 minutes (time may vary depending on the oven). Leave to cool on a wire rack.
For the raspberry compote
60g raspberry puree
Heat the raspberry puree in a saucepan. Add the sugar and pectin mixture. When boiling, heat for 2 minutes, stirring constantly. Leave to cool and fill a piping bag.
For the custard
2 egg yolks
Heat the milk. Mix the egg yolks, sugar and cornflour in a bowl. Pour the hot milk over it. Stir. Pour back into the pan.
Stir until it thickens, then add the butter cut into pieces. Set aside in a cool place.
Make three small holes under each éclair and fill with cream using a piping bag. Then insert the second piping bag containing the raspberry compote into each hole. Heat the white fondant (35°C) with a little red colouring and drizzle over the eclairs. Add a raspberry and some small edible gold leaves on top. Set aside in a cool place.