These Andapa Vanilla Bean loaded decadents finish in seconds & will make you crave for more! The Vanilla Crème Mousseline is so luxe that it melts in your mouth. The choux pastry is fluffy with a crusty top. Chef Kobi Brown adds a layer of vanilla bean infused Raspberry Confit to add a refreshing taste to compliment the rich cream. Dream of an elaborate afternoon tea setting!
~ Gather Your Ingredients ~
THE FILLING: VANILLA BEAN MOUSSELINE CRÈME
THE FILLING: RASPBERRY CONFIT
CHOUX PASTRY
FOR THE CRACKLE ON TOP: CRAQUELIN
~ Preparation Instructions ~
VANILLA BEAN MOUSSELINE CRÈME
- Warm milk on low heat in a heavy base saucepan.
- Slit the vanilla bean & carefully scrape the vanilla caviar with a paring knife.
- In a mixing bowl, add egg yolk, sugar, corn flour & the vanilla caviar. Whisk all together.
- Pour the mixture into the milk, add the vanilla pod as well and keep stirring until you get a thicker consistency.
- Add 60 g butter and mix well to incorporate in the mousseline crème.
- Remove from heat and allow to cool for few minutes. Remove the vanilla pod.
- Cover the mixture with cling film & store in the fridge for about 20-30 minutes.
- Meanwhile, whisk the remaining butter until soft in a standard mixer and keep aside.
- Remove the cooled crème mixture & whisk together with the softened butter gradually until fully homogenized.
VANILLA BEAN INFUSED RASPBERRY CONFIT
- Add the frozen raspberries in a pan, add sugar, 1 whole vanilla bean (cut lengthwise) & stir for a few minutes on medium heat.
- Mix corn starch & water, stir well, then add to the raspberry confit. Continue to stir and cook for a few minutes.
- Remove from heat & let it cool before putting it in the refrigerator.
CRAQUELIN
- Add the butter, flour & sugar and beat all ingredients using a mixer till smooth and combined.
- Spread the dough evenly on a silicone mat or parchment paper. Cover with another sheet.
- Roll out dough to about 1mm thickness.
- Keep in the freezer for 15-20 minutes to harden.
- Remove from freezer and cut into the shape of éclairs. Place gently on top of choux pastry before baking.
CHOUX PASTRY
- Bring to boil milk, water, salt, sugar and butter in a saucepan.
- Add flour and stir constantly until dough pulls away from sides of pan.
- Pour hot mixture into mixer and beat on low speed until cooled to room temperature.
- Gradually add beaten eggs until fully incorporated.
- Transfer dough to a piping bag and pipe oblong shapes on parchment or silicone mat. Pipe smaller for bite-sized éclairs.
- Place craquelin pieces on top of each piped éclair.
- Bake at 180°C for 10 minutes, then reduce to 140°C and bake for 15-20 minutes until puffed and golden.
- Allow éclairs to cool completely before filling.
ASSEMBLY
- Once the choux is cooled, slice éclairs in half horizontally.
- Pipe raspberry confit inside the bottom half, followed by vanilla mousseline crème.
- Place the top half back on the éclair.
- Garnish with fresh raspberries.
- Assemble just before serving for best freshness. Bon appétit!
