Choux pastry/pâte à choux
34 g water
34 g milk
34 g butter
4 g sugar
1 g salt
52 g flour, sifted
84 g eggs
Bring water, milk, butter and sugar to a boil.
Add flour and salt and stir thoroughly with a spatula at a slightly reduced heat until the mixture comes away from the bottom of the pan.
Remove the mixture from the heat, put it into a mixing bowl and let it cool slightly.
In the mixer, gradually add eggs to the mixture.
Pour the batter into a piping bag with a round-shaped tip and pipe as desired.
Freeze for 2 hours.
Choux pastry coating
54 g butter
68 g sugar
56 g flour, sifted
11 g almond flour, sifted
x red food color
Mix butter and sugar together.
Add the rest and knead until it’s just combined.
Add a few drops of red food colouring.
Place dough between two guitar sheets or plastic folder and roll it out as thin as possible.
Place it in the freezer for about 3 hours.
Cut frozen choux pastry into 10 cm long pieces and lay them on a baking tray lined with parchment paper.
Cut frozen choux pastry coat into 10.5 x 3 cm rectangles and place them on top of the choux pastry.
Because the choux pastry coat is very thin you have to work fast here. If it gets to soft place it back in the freezer.
Place it in the freezer for 30 minutes.
Preheat your oven to 200 degrees and bake for 10 minutes.
Bake it another 20 minutes at 180 degrees. (Do NOT open the oven door)
Let them cool completely.
75 g strawberry puree
100 g heavy cream
72 g egg yolks
40 g sugar
1 g gelatin
Bring strawberry puree and heavy cream to a boil.
Meanwhile beat egg yolks and sugar.
Add hot strawberry mixture to the egg yolks and mix well.
Pour it back into the pan.
Bring it to 80 degrees.
Cover with plastic foil. (it should touch the surface so no skin will form)
Let it cool.
Vanilla whipped cream
100 g heavy cream
Whip heavy cream with vanilla.
Pour it into a piping bag.
100 g dark couverture (1)
50 g dark couverture (2)
Melt dark couverture (1) to 45 degrees.
Add dark couverture (2) and mix until it reaches 28 degrees.
Now bring it to 32 degrees.
Pour the temperature couverture onto a guitar sheet and add another one on top.
Roll it out as thin as possible and wait until it starts to set.
Cut rectangles with a knive.
Cut off the top of the eclairs.
Pipe in some strawberry rhubarb marmalade into the eclairs.
Fill it up with vanilla whipped cream.
Add the éclair “lid”.
Pipe strawberry cremeux in spiral movements.
Add your chocolate decoration.
Pipe little drops of your remaining vanilla whipped cream onto the chocolate decoration and add some chocolate crumbles. (I used some chocolate crunch form my last dessert)
Add gold leaf and you’re done!