Raspberry Éclair
Ingredients
4 Pidy éclairs
Raspberry Curd:
1/3 cup of sugar
1 gelatin sheet
1 ½ cup raspberries
3 egg whites
1/3 cup of unsalted butter
1 lemon
Glaze :
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
Method
Servings: 4
Raspberry curd:
-
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.
Glaze:
-
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.
Filling:
-
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.
Discover more from Pidy...
Recipes
Here’s a few ideas to get you started - you will find the products themselves inspire you to create plenty more.
News
The latest news from Pidy, find out about our new shapes, fresh flavours and exciting developments.
Products
If you want to find specific products to fulfil certain criteria, you can refine your search here.
Want to discover more about the Pidy range?
Download our brochure for our full product ranges, product information and recipes.
Catalogue/Brochure 2023