Mango & Blood Orange Éclairs

Yields: approximately 20 éclairs

PASTRY CREAM

380g full cream milk
1g vanilla paste
2 eggs
100g caster sugar
28g plain flour
10g custard powder

Scald the milk and vanilla.

Whisk the eggs and caster sugar together, add custard powder and flour and mix in.

Add the scalded milk and vanilla.  Then return the mixture to the pot and whisk until the mixture boils and thickens and the starch is cooked out.

Pour the pastry cream onto a clean tray and cover with cling film.  Allow to set and chill in the refrigerator.

CHOUX PASTE

200g full cream milk
200g water
1g salt
300g  unsalted butter
380g plain flour
650g egg

Bring the milk, water, butter and salt to the boil.

Add the sieved flour and cook out to form a roux.

Remove from the heat and place into beater to cool to blood temperature.

Add the eggs gradually.

Bake at 165°C for approximately 30 to 40 minutes.

FONDANT GLAZE

500g fondant powder
75g water
1g vanilla paste   

Mix together the fondant powder, vanilla and water.  Heat the fondant to 37°C.

ASSEMBLY

Place the cooled pastry cream into a mixer with the paddle attachment and beat until smooth.

Add 350 grams of the Barker’s Professional Mango & Blood Orange Hotsett Crème and blend through evenly.

Pipe the cream into the éclairs from the base and then dip in the fondant icing and decorate as desired.

Mango & Blood Orange Éclairs

Mango & Blood Orange Éclairs

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