Callebaut Éclairs with Ruby

Éclairs are hot and remain in the top 5 of best-selling pastries throughout the world. But how to make a ruby éclair then? With this recipe, you can’t go wrong. It combines a lusciously creamy and fruity ruby pastry cream on the inside with a deliciously rewarding glaze on the outside. Here’s to éclairs that will become Instagram stars.

Course: Dessert

Cuisine: French

Keyword: Eclair, Pastry, Ruby, Valentine's Day

Difficulty: Intermediate

Brand: Callebaut

Servings: Éclairs

Author: RYAN STEVENSON

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 Prova Gourmet Madagascar Bourbon 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 Callebaut 100% Pure Cocoa Butter

Assembly and Finishing

Mona Lisa Mini Chocolate Crispearls (optional)

US Customary - Metric

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 Prova Gourmet Madagascar Bourbon 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 Callebaut 100% Pure 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.
Decorate to the choice, we recommend using Mona Lisa Mini Chocolate Crispearls.