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Éclair With Vanilla Crème Mousseline & Raspberry Confit

These Andapa Vanilla Bean loaded decadents finishes in seconds & will want 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
1 Andapa ‘Organic’ Vanilla Bean [Add to cart]
250 g Milk
25 g Corn Flour
60 g + 185 g Butter
100 g Sugar
3 Egg Yolks

 THE FILLING: RASPBERRY CONFIT
200 g Frozen Raspberries 
70 g Sugar
Andapa ‘Organic’ Vanilla Bean [Add to cart]
10 g Corn Flour
Water

 CHOUX PASTRY

100 g All Purpose Flour
70 g Unsalted Butter
80 ml Milk
80 ml Water
5 g Sugar
2 g Salt

2 Large Eggs (3 Medium)

 FOR THE CRACKLE ON TOP: CRAQUELIN

40 g Butter
50 g Sugar
50 g Flour

~ Preparation Instructions ~

VANILLA BEAN MOUSSELINE CRÈME

1. Warm milk on low heat in a heavy base sauce pan.

2. Slit the vanilla bean & carefully scrape the vanilla caviar with a pairing 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 a cling film & store in the fridge for about 20-30 minutes.

8. Meanwhile, whisk the remaining butter until soft in a standard mixture and keep aside.

9. Remove the cooled crème mixture & whisk together with the softened butter gradually until fully homogenised.

 

VANILLA BEAN INFUSED RASPBERRY CONFIT

1. Add the frozen raspberries in a pan, add sugar, 1 whole vanilla bean (cut into half lengthwise) & stir for a few minutes in medium heat.

2. Mix corn starch & water, stir it well, then add it 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 mixing machine till they come together and smooth.

2. Spread the dough evenly on a silicone mat or parchment paper. Then cover with another mat or parchment paper.

3. With the aid of a rolling pin, roll out dough to about 1mm thickness.

4. Keep in the freezer for about 15-20 minutes for the dough to harden.

5. Remove from freezer and cut into the shape of the éclair. Then gently place it on top of the choux pastry, one at a time.

 

CHOUX PASTRY

1. In a sauce pan bring to boil milk, water, salt, sugar and butter.

2. Add flour and stir constantly until dough comes off the sides of the pan.

3. Pour the hot mixture in a mixing machine and beat the mixture on low speed until it is cooled down to about room temperature.

4. Gradually add beaten eggs until fully incorporated into the dough.

5. Transfer the dough in a pastry bag, pipe into an oblong shape on a silicone mat/parchment paper. You can also pipe them smaller for bite sized éclairs.

6. Place the craquelin pieces on top.

7. Bake at 180 degree celsius for about 10 mins, then reduce temperature to 140 degrees and bake for an additional 15-20 mins until the choux pastry is puffed and golden brown.

8. Allow the éclairs to cool down.

You can prepare all the above parts well in advance & refrigerate until ready to use. It freezes well for a month and can be stored in the fridge for a week.

~ Time To Assemble ~

1. Once the choux is cooled down, half the éclairs.

2. Using a pastry bag, pipe in the raspberry confit first in the halved choux pastry, then pipe the crème mousseline. Place the other halved choux pastry back on top.

3. Garnish with fresh raspberries.

Assemble before you serve for maximum freshness. Bon appétit!

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