SPRING ECLAIRS

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LYCHEE AND PEACH ZEPHYR™ ECLAIR CHERRY AND HIBISCUS ZEPHYR™ ECLAIR COCONUT ZEPHYR™ ECLAIR

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Recipe components

CHOUX PASTRY

Preparation Boil	Ingredients 80g Whole milk 80g water 7g caster sugar 2g salt 75g butter
Preparation Dry out with	Ingredients 90g flour
Preparation Gradually add	Ingredients 165g eggs
Colour the pastry with the melted Power Flower of your choice.
Prepare the 12 cm long eclairs in 12 cm by using 4 cm oval rings lined with a fiberpain strip.
Bake in the oven at 180°C for 30 minutes, between 2 trays and 2 silpat sheets

LYCHEE AND PEACH CRÈME PÂTISSIÈRE

Preparation Boil	Ingredients 300g white peach puree 200g lychee puree
Preparation Blanch	Ingredients 100g egg yolks 20g cream powder 150g caster sugar
Cook like a crème pâtissière.
Preparation Then add	Ingredients 100g fresh butter
Preparation Then add	Ingredients 100g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG 140g COCOA BUTTER - MYCRYO™ - POWDER - 550G SPRINKLE BOTTLE 600g whipped double cream 35% fat
Chill at 4°C. Froth before use.

CHERRY AND HIBISCUS ZÉPHYR™ CREAM

Preparation Boil	Ingredients 500g red cherry puree
Preparation Blanch	Ingredients 100g egg yolks 20g cream powder 150g caster sugar
Preparation Cook like a crème pâtissière.	Ingredients 165g eggs
Preparation Then add	Ingredients 100g fresh butter
Preparation Then add	Ingredients 100g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG 140g COCOA BUTTER - MYCRYO™ - POWDER - 550G SPRINKLE BOTTLE 600g half whipped cream 35%
Chill at 4°C.
Preparation Add.	Ingredients 16g dried hibiscus flower leaves
Froth before use.

COCONUT ZÉPHYR™ CREAM

Preparation Heat to 80°C	Ingredients 210g 35% fat liquid cream 150g coconut milk
Preparation Add	Ingredients 4g gelatin powder (200 Bloom) 24g cold water
Preparation Pour the entire mixture on	Ingredients 375g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG 450g 35% fat liquid cream
Mix.
Chill at 4°C.
Froth to decorate the eclairs.

COLOURED ICING

Preparation Make a syrup at 103°C with	Ingredients 150g water 300g caster sugar 300g liquid glucose
Preparation Pour un	Ingredients 200g unsweetened concentrated milk
Preparation Then on	Ingredients 300g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
Preparation Incorporate	Ingredients 20g gelatin powder (200 Bloom)
Preparation Moistened with	Ingredients 120g water
Colour with Power Flower to achieve the desired colour.
Mix.
Leave aside for 24 hrs before use.

ZÉPHYR™ COLOURED LAYER

Preparation Melt at 45°C	Ingredients 200g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
Colour with the Power Flower of your choice.
Mix.
Temper the chocolate and spread it between 2 acetate sheets.
Cut into slices after crystallisation with a cutter that is 13 cm by 2.5 cm long.

FINISHING TOUCHES

Decorate the eclairs with the cream.
Ice the top of the eclairs.
Arrange a chocolate layer that has been halved lengthways on top. Sprinkle with silver sparkles.