《so good》Chocolate and raspberry éclair by Antony ...

泡芙皮

• 5克  盐

• 6克  糖

• 176克   面粉

• 146克   黄油

• 324克鸡蛋

• 321克  水

• 30克 奶粉

• QS红色

将水，盐，糖，黄油和奶粉和煮滚。加入面粉，干燥5分钟。慢慢加入鸡蛋。然后挤长条，烘烤在180℃的烤箱。30分钟左右，具体看烤炉！

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覆盆子酱

      500克  覆盆子果泥

      500克  新鲜树莓

• 130克   糖

• 1 个  柠檬汁

• 3片吉利丁片

• QS黄原胶

将覆盆子果泥和糖煮滚。从火上移开，将吉利丁片泡软后溶解。拌入新鲜，成熟的覆盆子，以前用搅拌机处理。加入柠檬汁。然后加入黄原胶和为了保持悬浮树莓点子略有增厚。

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树莓奶油

• 500克  覆盆子酱

• 120克  蛋黄

• 150克   鸡蛋

• 百克   糖

• 150克黄油

• 2 片吉利丁片

将蛋黄，鸡蛋和糖一起。把树莓酱煮沸。再加入泡软的吉利丁片。冷却到32℃，加入黄油。乳化，在冰箱备用。

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巧克力奶油

• 250克  牛奶

• 250克  淡奶油

• 100克   蛋黄

• 70克   糖

• 310克62％的苦甜巧克力巧克力

• 牛奶跟淡奶油加热后冲入蛋黄跟糖，然后放入巧克力搅拌2-3分钟至无颗粒冷藏备用！

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巧克力片

巧克力割成泡芙的大小的形状。

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部件

装满厚厚的覆盆子奶油，然后用覆盆子和巧克力奶油装饰泡芙。 

附原文

Chocolate and raspberry éclair by Antony Prunet

January 28, 2015

• Pastry Chef

• Antony Prunet
  

éclair filled with raspberry coulis and raspberry crémeux and top with chocolate plaquette, chocolate crémeux and some fresh raspberries

Recipe published in

He is young and his ideas are clear: patisserie is passion, effort to succeed and worship of the best seasonal products. With these coordinates he develops a pastry which increasingly attracts the attention of his fellow professionals inside and outside France. The colorfulness of his presentations and the originality of their formats stand out. There is a clear desire to play, for example in the Abalone tart, but also in the green apple-looking tatin or the raspberry éclair with red dough . But let us not be confused by the irresistible look of each of these creations; Antony Prunet has thought out their content and the chosen flavors well. They are clean and seasonal ingredients, combinations which are very gourmand and not excessively overelaborate… So much that they work great in the pastry shop Maison Guignard of Arcachon, where the chef heads the ‘nouveauté création’ station.

We asked about his future plans, to which he confesses that in addition to his growing partnerships with companies such as PCB Création, he has his eye on television and the opportunity to star in a program that shows the complexity and beauty of the pastry trade.

 

pate à choux

• 5 g salt

• 6 g sugar

• 176 g  flour

• 146 g  butter

• 324 g eggs

• 321 g water

• 30 g milk powder

• q.s. red color

Combine the water, salt, sugar, butter and milk powder and bring to a boil. Add the flour, dried for 5 minutes. Add the eggs in batches of two and finish with the color. Bake at 180oC in a deck oven.

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raspberry coulis

• 500 g raspberry purée

• 500 g fresh raspberries

• 130 g  sugar

• 1 u  lemon juice

• 3 u gelatin sheets

• q.s. xanthan gum

Combine the raspberry purée and sugar and bring to a boil. Remove from the heat and whisk in the gelatin to dissolve. Mix in the fresh, ripe raspberries, previously processed with a blender. Add the strained lemon juice. Add the xanthan and thicken slightly in order to keep the raspberry pips suspended.

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raspberry crémeux

• 500 g raspberry purée

• 120 g egg yolks

• 150 g  eggs

• 100 g  sugar

• 150 g butter

• 2 u gelatin sheets

Whisk the egg yolks, eggs and sugar together. Bring the raspberry purée to a boil. Combine and cook to 83oC. Whisk in the dissolved gelatin. Once it has cooled down to 32oC, add the butter. Emulsify and reserve in the refrigerator.

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chocolate crémeux

(c) T. Caron

• 250 g milk

• 250 g cream

• 100 g  egg yolks

• 70 g  sugar

• 310 g Macaé dark couverture, 62% cocoa

Make a crème anglaise and pour over the couverture, previously melted. Emulsify for two to three minutes. Store in the refrigerator.

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chocolate plaquette

Temper some Macaé dark couverture and cut into rectangles of the size of the éclair.

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assembly

Fill the éclair with the thick raspberry coulis and then with the raspberry crémeux. Top with the chocolate plaquette and pipe the chocolate crémeux and a coulis drop on top. Also, place some fresh raspberries.