Strawberry ÉclairPastry recipe
- Water - 160g
- Milk - 160g
- Sugar - 6g
- Salt - 4g
- Butter - 160g
- Vanilla (essence) - 8g
- flour T55 - 160g
- Egg - 280g
In a sauce pan, boil water, milk, sugar, salt, vanilla oil and butter.
Add flour, then dry it few minutes.
Add slowly eggs until good texture.
Spread on a tray 13cm long. Cook at 175˚C about 40 minutes.
- Almond powder - 320g
- Icing sugar - 320g
- © Cointreau - As required
- Egg white - 80g
Mix almond powder and icing sugar to Robot Coupe.
In mixer, mix it with egg white, and add Cointreau
Color it with some red coloring.
- Frozen fruit purée, sugar added : Strawberry - 470g
- Frozen fruit purée, sugar added : Raspberry - 30g
- Egg - 50g
- Sugar - 90g
- flour T55 - 60g
- Gelatin - 30g
- Butter - 90g
- Egg yolk - 120g
Beat eggs, egg yolks and sugar until pale and add the flour previously sieved.
Add both purees.
Cook slowly until it thickened. Boil
Remove from the stove and add gelatin.
Cool down to 45°C and add butter. Keep in the fridge overnight.
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