Servings: 60 Éclairs
Equipment
- Stovetop
- Large Pot
- Mixing Bowl
- Hand Mixer
- Thermometer
- Refrigerator
- Piping Bag
Ingredients
Choux Pastry
- 11.5 oz Milk
- 11.5 oz Water
- 11.5 oz Butter (82%)
- .5 oz Salt
- .5 oz Granulated Sugar
- 12 oz T55 Flour
- 1.4 lbs Eggs
Ruby Pastry Cream
- 593 ml Milk
- 15.4 g Vanilla Extract
- .1 oz Beetroot Powder
- 2.1 oz Granulated Sugar
- 3.4 oz Egg Yolks
- 2.1 oz Granulated Sugar
- 1.1 oz T55 Flour
- 1.1 oz Corn Flour
- 4.2 oz Callebaut RB1 33% Ruby Couverture Chocolate Callets
Ruby Éclair Glaçage
- 4.2 oz Water
- 8.3 oz Granulated Sugar
- 8.3 oz Allez Belgian Glucose Syrup
- .1 oz Beetroot Powder
- 4.2 oz Concentrated Milk
- 4.2 oz Gelatin Mass
- 11.1 oz Callebaut RB1 33% Ruby Couverture Chocolate Callets
- 1.9 oz Cocoa Butter
Instructions
Choux Pastry
- Mix the milk, water, butter, salt and sugar in a large pot and bring to a boil.
- Add T55 Flour and dry out. Transfer to a mixing bowl, and slowly mix until below 60℃/140℉.
- Add eggs and pipe and bake at 180℃/355℉ for 30 minutes.
Ruby Pastry Cream
- Mix milk, 15.4 g Vanilla Extract, beetroot powder, and sugar in a large pot.
- Separately, mix egg yolks, sugar, T55 flour, and cornflour together. Then add to previous mixture, and boil while stirring.
- Add 4.2 oz Callebaut RB1 33% Ruby Couverture Chocolate Callets, and let cool.
Ruby Éclair Glaçage
- Mix water, sugar, 8.3 oz Allez Belgian Glucose Syrup, and beetroot powder together and add to large pot and bring to a boil at 104℃/220℉.
- Pour the concentrated milk, gelatine mass, 11.1 oz Callebaut RB1 33% Ruby Couverture Chocolate Callets, and 1.9 oz Cocoa Butter over previous mixture and mix well.
- Pour in bowl, seal and keep in fridge. Heat to 35°C/95℉ before use.
Assembly and Finishing
- Make holes in the bottom of the éclairs.
- Fill choux pastry with ruby pastry cream and freeze.
- Pipe the glaze onto the frozen éclairs.