SPRING ECLAIRS

Boil

Dry out with

Gradually add

Colour the pastry with the melted Power Flower of your choice.

Prepare the 12 cm long eclairs in 12 cm by using 4 cm oval rings lined with a fiberpain strip.

Bake in the oven at 180°C for 30 minutes, between 2 trays and 2 silpat sheets

Boil

Blanch

Cook like a crème pâtissière. 

Then add

Then add

Chill at 4°C. Froth before use.

Boil

Blanch 

Cook like a crème pâtissière.

Then add

Then add

Chill at 4°C.

Add.

Froth before use.

Heat to 80°C

Add

Pour the entire mixture on

Mix.

Chill at 4°C.

Froth to decorate the eclairs.

Make a syrup at 103°C with

Pour un

Then on

Incorporate

Moistened with

Colour with Power Flower to achieve the desired colour.

Mix.

Leave aside for 24 hrs before use.

Melt at 45°C

Colour with the Power Flower of your choice.

Mix.

Temper the chocolate and spread it between 2 acetate sheets.

Cut into slices after crystallisation with a cutter that is 13 cm by 2.5 cm long.
 

Decorate the eclairs with the cream.

Ice the top of the eclairs.

Arrange a chocolate layer that has been halved lengthways on top. Sprinkle with silver sparkles.