~ Preparation Instructions ~

VANILLA BEAN MOUSSELINE CRÈME

1. Warm milk on low heat in a heavy base saucepan.
2. Slit the vanilla bean & carefully scrape the vanilla caviar with a paring knife.
3. In a mixing bowl, add egg yolk, sugar, corn flour & the vanilla caviar. Whisk all together.
4. Pour the mixture into the milk, add the vanilla pod as well and keep stirring until you get a thicker consistency.
5. Add 60 g butter and mix well to incorporate in the mousseline crème.
6. Remove from heat and allow to cool for few minutes. Remove the vanilla pod.
7. Cover the mixture with cling film & store in the fridge for about 20-30 minutes.
8. Meanwhile, whisk the remaining butter until soft in a standard mixer and keep aside.
9. Remove the cooled crème mixture & whisk together with the softened butter gradually until fully homogenized.

VANILLA BEAN INFUSED RASPBERRY CONFIT

1. Add the frozen raspberries in a pan, add sugar, 1 whole vanilla bean (cut lengthwise) & stir for a few minutes on medium heat.
2. Mix corn starch & water, stir well, then add to the raspberry confit. Continue to stir and cook for a few minutes.
3. Remove from heat & let it cool before putting it in the refrigerator.

CRAQUELIN

1. Add the butter, flour & sugar and beat all ingredients using a mixer till smooth and combined.
2. Spread the dough evenly on a silicone mat or parchment paper. Cover with another sheet.
3. Roll out dough to about 1mm thickness.
4. Keep in the freezer for 15-20 minutes to harden.
5. Remove from freezer and cut into the shape of éclairs. Place gently on top of choux pastry before baking.

CHOUX PASTRY

1. Bring to boil milk, water, salt, sugar and butter in a saucepan.
2. Add flour and stir constantly until dough pulls away from sides of pan.
3. Pour hot mixture into mixer and beat on low speed until cooled to room temperature.
4. Gradually add beaten eggs until fully incorporated.
5. Transfer dough to a piping bag and pipe oblong shapes on parchment or silicone mat. Pipe smaller for bite-sized éclairs.
6. Place craquelin pieces on top of each piped éclair.
7. Bake at 180°C for 10 minutes, then reduce to 140°C and bake for 15-20 minutes until puffed and golden.
8. Allow éclairs to cool completely before filling.

ASSEMBLY

1. Once the choux is cooled, slice éclairs in half horizontally.
2. Pipe raspberry confit inside the bottom half, followed by vanilla mousseline crème.
3. Place the top half back on the éclair.
4. Garnish with fresh raspberries.
5. Assemble just before serving for best freshness. Bon appétit!