PASSION FRUIT &RASPBERRY ECLAIR

Choux pastry:

- 1 liter water

- 500 gr butter

- 700 gr flour

- 5 gr salt

- 10 gr sugar

- 15 eggs

Method:

1. Boil the water and butter, then add flour, sugar, and salt after boiling. Cook until the mixture doesn't stick to the pan. After it is cooked and well combined, take the pan off the stove and set aside. 

2. In a mixing bowl, mix the roux at low speed until the mixture is not very hot. Add the eggs one by one. 

3. Using a piping bag and plain tube, pipe the mixture to be about 11 cm long. Bake in the oven at 170 celcius degrees for about 30 to 35 minutes. 

Raspberry cream:

- 500 ml fresh milk

- 500 gr raspberry puree

- 500 gr raspberry pulp

- 300 gr sugar

- 6 eggs

- 50 gr cornstarch

- 50 gr butter

Method:

1. In a saucepan, combine fresh milk, raspberry puree, raspberry pulp, 150 gr sugar and boil all the ingredients. 

2. In another bowl, combine eggs, 150 gr sugar and cornstarch. Take a small amount of the liquid and combine well. Add into the boiling mixture and cook until boiling. After that add the butter. 

Almond passion cream:

- 500 ml fresh milk

- 500 ml passion puree

- 500 gr almond powder

- 100 gr cornstarch

- 100 gr sugar

- 2 eggs

Method:

1. Boil the milk, passion fruit puree and almond powder. 

2. In another bowl, combine the eggs, sugar, and cornstarch. Mix well. Take some of the liquid and combine the rest of the mixture into the passion fruit mixture. Cook until mixed well. Set aside. 

3. With a lining of 3 mm thickness, cover the top of the eclairs. 

- 500 gr neutral nappage

- 250 gr passion puree

- 50 gr sugar

- 10 gr pectine

Method:

1. Boil the nappage and passion fruit puree. 

2. Combine the pectine and sugar. 

3. Add the sugar mixture into the boiling puree then cook again for about 5 minutes. 

Finishing:

1. Make 3 holes on the bottom of each eclair and fill with the raspberry cream. 

2. Top with a 3 mm thick layer of almond passion fruit cream, glaze with the passion fruit glazing. 

3. Add fresh raspberries for garnish and some passion fruit seeds. 

Enjoy your cooking with your loved one

Sumber majalah: Exquisite taste, February-April 2014