Eclairs a la violette

Servings 15 eclairs

Ingredients
  

Crispy layer

  • 65 g butter
  • 85 g flour
  • 80 g sugar

Dough for puffs

  • 17 cl milk
  • 70 g butter
  • 1.5 tsp sugar
  • 0.5 tsp salt
  • 100 g flour
  • 3 pieces eggs

Custard

  • 5.5 dl milk
  • 40 g butter
  • 105 g egg yolk
  • 120 g sugar
  • 30 g flour
  • 35 g cornflour
  • 7 drops violet food coloring

Decoration

  • 200 g fondant violet
  • 75 g raspberry jam
  • 300 g clear glaze
  • 1 pinch violet food coloring

Instructions
 

Crispy layer

  • Mix all ingredients in a bowl. Knead until smooth and then put in the fridge for a while.
  • Then roll it out between two sheets of baking paper.

Dough for puffs

  • Prepare the choux pastry as in the recipe.
  • Place the dough in a piping bag with nozzle number 16.
  • Place a sheet of baking paper on a baking tray and pipe 10 cm long sticks on it. Keep enough distance so that they don't bump into each other while baking.
  • Place a rectangular piece of crispy layer on each bar.
  • Bake the éclairs at 180°C, 35 minutes. Occasionally open the oven to allow the moisture to escape.

Custard

  • Make the pastry cream according to the recipe and add the drops of food coloring. Let cool. Place the cream in a piping bag with nozzle No. 10.

Finishing and decoration

  • Use tip 6 to make three holes in the bottom of each éclair and pipe in the pastry cream.
  • Roll out the violet fondant between two sheets of baking paper and cut into rectangles of 10 x 2 cm.
  • Pipe a few drops of raspberry jam on the éclairs and place the fondant on top.
  • Cover with the clear glaze and optionally with silver sugar pearls.
Source: Le Gordon Bleu
Tried this recipe?Let us know how it was!
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.

Rating recept