Strawberry and Cream Éclair

Name: Strawberry and Cream Éclair
Cuisine: French
Ingredients: ½ ounce/15 grams invert sugar*; 8 ounces/240 grams heavy cream; 2.2 ounces/65 grams water; 4 ounces/120 grams sugar; 4 ounces/120 grams glucose syrup; 4 ounces/120 grams white chocolate; 4½ gelatin sheets/11 grams silver gelatin sheets*; 4½ gelatin sheets/11 grams silver gelatin sheets*; 2.5 ounces/80 grams condensed milk; 1.5 ounces/45 grams nappage*; Red food coloring, as needed; 8 ounces/240 grams strawberry puree*; ½ teaspoon/2.5 grams agar agar*; 2 ounces/60 grams granulated sugar; White Chocolate Whipped Ganache; Strawberry Fluid Gel; Red Glaze

Preparation info

Yields
15
Éclairs

Difficulty
Easy

Appears in

Bachour the Baker

By Antonio Bachour

Published 2017

About

Ingredients

1 Recipe Choux Pastry

Europe
France
Pie

Method

Follow recipe through to the baked stage.

White Chocolate Whipped Ganache

In a small pot bring the 5 ounces/150 grams cream to the boil with the glucose and invert sugar. Gradually pour over the white chocolate and emulsify with a hand blender. Mix with the cold cream. Let set in the refrigerator for 12 hours. Aft