4 Pidy éclairs
1/3 cup of sugar
1 gelatin sheet
1 ½ cup raspberries
3 egg whites
1/3 cup of unsalted butter
2 cups of white chocolate
3/4 cup of cream
1 tbsp of unsalted butter
1 tbsp natural raspberry extract
3 drops red food coloring
Pour gelatin in a small container and add water, set aside.
Puree raspberries in a blender. Strain to remove seeds.
Pour raspberry puree in a saucepan. Add egg whites, sugar and lemon.
Whisk the raspberry mixture for 1 minute. Place over a medium heat and whisk vigorously to 82°C/ 180°F or until mixture develops bubbles.
Remove from heat and add gelatin mixture. Whisk to combine.
Allow to cool to 48°C/ 120°F. Add butter and stir using a spatula.
Pour in a dish and place in the refrigerator for at least 4 hours.
Combine cream and raspberry extract and bring to a boil.
Melt white chocolate, remove from heat, add cream mixture and butter.
Add food coloring, blend until smooth.
Insert 2 – 3 holes in the bottom of each éclair.
Fill the éclairs with the raspberry curd using a piping bag.
Dip the top side of each éclair in the glaze and refrigerate for 10 minutes.
Decorate with some golden chocolate crumble or raspberry meringue crumble.
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