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Eclairs with white chocolate Cacao Barry

Weight Ingredients
125 g  water
125 g  milk
4 g  salt
 4 g sugar
112 g  Elle & Vire oil
138 g  flour
250 g  eggs
 Method of preparation Steamed dough/Shu dough for eclairs
Beat the eggs with a hand blender. Cut the butter into small cubes. Mix the sugar, salt, milk, butter and water in a saucepan and heat on low. When the butter is completely melted, turn up the heat, the mixture should come to a boil. Remove from the heat and add the flour, stir well. Return the batter to the heat, on a low heat, for two minutes, stirring constantly with a silicone spatula. Allow to cool to 55 degrees, stirring with the spatula. Little by little, add the eggs, stirring constantly. You may not need to add all the eggs, the mixture should be glossy, uniform and spread easily. Cover the dough with stretch film and let it rest for an hour at 30 degrees.

A pastry pot with a 16 mm diameter French open star tip is filled to 2/3 of its volume with the eclair dough. Eclairs, 13 cm long, are squirted onto a perforated silicone mat. The eclairs are then sprayed with a little fat, sprinkled evenly with icing sugar and stashed in a freezer, they must be completely frozen before baking.

Heat the oven to 250 degrees and then turn off. Arrange the frozen eclairs on a perforated silicone mat 6 cm apart. Place in the warm oven as soon as you turn it off. Stand inside for 25 minutes. Then preheat the oven to 160 degrees and bake the eclairs for at least another 20 minutes. After baking, arrange on a wire rack to cool.

Weight Ingredients
135 g  White Chocolate Cacao Barry Zephyr 34%
222 g  coconut cream
128 g  cream Lescure 35%
15 g  gelatine mass
Method of preparation Broken coconut ganache
Heat the coconut cream to 60 degrees. Remove from the heat and add the gelatine mass. Stir until the gelatine mass is completely dissolved. Pour this mixture over the white chocolate and beat with a hand blender until a smooth emulsion is obtained. When the temperature of the ganache drops to 40 degrees, add the cold cream and stir with a spatula. Cover with stretch film so that the film touches the surface of the ganache and refrigerate for 12 hours to crystallise. After these hours, the stabilised ganache is beaten with a mixer.
Weight Ingredients
300 g  Frozen mashed raspberries Boiron
30 g  glucose
20 g  sugar
7.5 g  pectin
10 g  lemon juice
80 g  frozen raspberries
 Method of preparation Raspberry confit glaze
Heat the raspberry puree to 40 degrees. Add the glucose and lemon juice. In a separate bowl, combine the sugar and pectin, mix well. Little by little, add to the raspberry puree, stirring constantly with a wire whisk. Increase the heat until the puree comes to a boil, stir. The puree should boil for about 20 seconds to activate the pectin. Separate 200 grams of the confit, these will be used for the glaze of the eclairs.

Add the frozen raspberries to the remaining mixture, stir well, return to the heat and bring to the boil, it should boil for 15 - 20 seconds. Remove from the heat, transfer to another container, cover with stretch film so that the film touches the surface of the confit, and refrigerate until completely chilled. The stabilised confit has a gelatinous texture, so it is blended with a hand blender.

When the separated 200 g of confit have cooled completely, they should have gelled. Beat with a hand blender until homogeneous. Pour this mixture onto a sheet of acetate, cover with another sheet of acetate and use a rolling pin to spread it evenly between the two sheets. The thickness is 1 - 1,5 mm. It is kept in a freezer until completely frozen.

Assembly

Drill three holes in the bottom of each eclair, at each end and in the middle.

Each eclair is first filled with coconut ganache, then filled with raspberry confit in each hole.

The frozen glaze is separated from the acetate sheets. Cut it into strips according to the length and width of the eclairs, cover each eclair with such a strip and leave at room temperature until the glaze has completely relaxed.