Dreamy Ruby Chocolate Raspberry Eclairs: A Heavenly Recipe

Sweet dreams come alive with this ruby chocolate and raspberry eclair that combines delicate pastry and vibrant flavors.

French patisserie rarely surprises like such magical desserts.

Creamy filling nestles between crisp choux pastry layers, creating unexpected taste sensations.

Rich ruby chocolate provides a stunning pink hue that catches everyone’s attention.

Delicate raspberries contribute bright, tangy notes that dance across your palate.

Subtle hints of berry and chocolate intertwine in each delectable bite.

Culinary magic awaits you in this elegant yet surprisingly simple recipe.

Prepare to be delighted by a dessert that feels both sophisticated and comforting.

Flavor Pairings to Complement Ruby Chocolate and Raspberry Eclair

• Pair Sparkling Wine: Crisp, light champagne or prosecco complements the ruby chocolate's delicate berry notes and cuts through the rich, creamy mousse.
• Match Fresh Berries Coulis: Serve a small side of fresh raspberry or mixed berry coulis to enhance the eclair's fruity undertones and provide a vibrant, tangy contrast.
• Elevate with Hazelnut Liqueur: Offer a small shot of hazelnut-flavored liqueur like Frangelico, which mirrors the shortcrust's nutty base and adds depth to the ruby chocolate's subtle sweetness.
• Accent with Herbal Tea: Choose a light chamomile or rose hip tea to balance the dessert's richness and provide a gentle, aromatic counterpoint to the intense chocolate and raspberry flavors.

How to Store Ruby Chocolate and Raspberry Eclair for Freshness

• Keep the Ruby Chocolate and Raspberry Eclair in an airtight container, wrapped tightly with plastic wrap. Store in the refrigerator for up to 2-3 days to maintain freshness and prevent flavor absorption.
• Wrap each eclair individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 weeks, ensuring maximum flavor and texture retention.
• Remove the eclair from the freezer and let it thaw slowly in the refrigerator for 3-4 hours. Avoid room temperature thawing to prevent moisture condensation and potential texture loss.
• Gently warm the eclair in the oven at a low temperature (around 150°C) for 5-7 minutes.

Common Questions About Ruby Chocolate and Raspberry Eclair

• What is ruby chocolate and how is it different from other chocolates?

Ruby chocolate is a unique fourth type of chocolate (after dark, milk, and white) with a naturally pink color and berry-like flavor. It’s made from ruby cocoa beans and has a tangy, fruity taste without added flavors.

• Can I substitute ruby chocolate with another type of chocolate?

While you can use other chocolates, ruby chocolate provides a distinctive berry-like flavor that complements the raspberry. Dark or white chocolate might alter the unique taste profile of this eclair.

• Do I need special equipment to make this recipe?

Yes, this recipe uses specific molds like Silikomart Tarte Ring Oblong and Kit Pop Eclair molds. If you don’t have these, you might need to adapt the recipe or find similar-shaped alternative molds.

Why Ruby Chocolate and Raspberry Eclair Is a Stunning Dessert

• Craft with Passion: Dive into a gourmet dessert that transforms complex techniques into a delightful culinary adventure for passionate home bakers.
• Flavor Symphony: Experience an exquisite blend of ruby chocolate's unique berry-like notes perfectly balanced with fresh raspberries, creating a tantalizing taste experience.
• Professional Presentation: Impress guests with a restaurant-quality dessert that looks like a masterpiece, complete with elegant plating and sophisticated flavor combinations.
• Multi-Step Mastery: Challenge yourself with a recipe that allows gradual skill building, offering an opportunity to learn advanced pastry techniques while enjoying the delicious process.

Ingredients Needed for Ruby Chocolate and Raspberry Eclair

• Hazelnut: Provides a nutty flavor and texture to the shortcrust pastry.
• Cocoa: Adds rich chocolate depth to the shortcrust base.

• Ruby Chocolate: A unique pink-colored chocolate with a fruity, berry-like flavor profile.
• Egg Yolks: Creates a rich and creamy texture in the mousse.
• Egg Whites: Helps to lighten and aerate the mousse mixture.
• Vanilla: Enhances the overall flavor complexity of the mousse.
• Heavy Cream: Provides smoothness and richness to the mousse.
• Gelatin: Helps to stabilize and set the mousse structure.

• Raspberries, Frozen Berries: Provides a tart and fruity flavor to the jelly and mousse.
• Sugar: Sweetens the egg white meringue and balances the tartness of the berries.

Instructions for Making Ruby Chocolate and Raspberry Eclair

Step 1: Prepare Hazelnut Cocoa Shortcrust

Mix all ingredients using a stand mixer with paddle attachment. Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Roll out the dough to 3mm thickness using an oblong pastry ring. Bake in a static oven at 175°C for 15 minutes until golden and crisp.

Step 2: Create Ruby Chocolate Raspberry Mousse

• Ruby chocolate
• Egg yolks
• Vanilla extract
• Egg whites
• Sugar
• Heavy cream
• Gelatin sheets

Soak gelatin sheets in cold water. Melt chocolate using a double boiler or microwave, allowing it to cool slightly. Whip egg yolks with vanilla and blend into melted chocolate. Separately, whip egg whites with sugar until stiff peaks form, then gently fold into chocolate mixture. Incorporate semi-whipped cream and melted gelatin. Fill Silikomart Kit Pop Eclair molds 3/4 full, placing three whole raspberries inside each mold. Cover with remaining mousse and freeze overnight.

Step 3: Craft Berries Jelly

• Frozen mixed berries
• Gelatin

Heat frozen berries and blend until smooth. Strain 400g of puree and let cool. Hydrate gelatin and melt into remaining puree. Pour jelly into the upper part of eclair molds and freeze overnight.

Step 4: Assemble Elegant Eclairs

Remove eclairs from molds. Carefully dip half of each eclair into prepared berry puree using skewers. Place dipped eclairs on hazelnut cocoa shortcrust bases. Unmold upper mold sections and position on top of eclairs. Garnish with delicate edible flowers for a stunning presentation.

Step 5: Serve and Enjoy

Plate your ruby chocolate and raspberry eclairs, admiring the beautiful layers and vibrant colors. Serve chilled and savor the complex flavors of chocolate, raspberry, and delicate pastry.

Tips to Master Ruby Chocolate and Raspberry Eclair

• Chill the dough thoroughly to enhance flavor and prevent shrinking during baking.
• Use room temperature ingredients for smoother mousse and better incorporation of elements.
• Select high-quality ruby chocolate for a rich, tangy flavor profile that complements the raspberries.
• Work quickly when folding egg whites to maintain their delicate air bubbles and create a light mousse texture.
• Freeze molds completely before unmolding to ensure clean, precise shapes and easier assembly of the eclair.

Alternative Twists to Try with Ruby Chocolate and Raspberry Eclair

• Ruby Chocolate Passion Fruit Eclair: Replace raspberries with tangy passion fruit puree for a tropical flavor profile that complements the ruby chocolate's natural sweetness.
• Pistachio Ruby Chocolate Eclair: Incorporate ground pistachios into the shortcrust and add pistachio cream between layers for a nutty, sophisticated version of the original recipe.
• White Chocolate Berry Fusion Eclair: Swap ruby chocolate with white chocolate and use a mixed berry compote instead of pure raspberry for a lighter, more delicate dessert experience.
• Salted Caramel Ruby Chocolate Eclair: Drizzle salted caramel sauce over the eclair and sprinkle sea salt flakes to create a complex sweet-savory contrast with the ruby chocolate mousse.

Ruby Chocolate And Raspberry Eclair Recipe

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• Total Time: 2 hours 15 minutes
• Yield: 6 1x

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Description

Indulgent Ruby Chocolate and Raspberry Eclair brings French pastry elegance to home kitchens with delicate layers of creamy filling and tangy fruit. Sweet ruby chocolate glaze crowns this luxurious dessert that promises pure culinary bliss for passionate bakers and dessert enthusiasts.

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Ingredients

Scale 1x2x3x

Main Ingredients:

Pastry Shortcrust:

• 125 grams (4.4 ounces) 00 flour
• 25 grams (0.9 ounces) hazelnut flour
• 75 grams (2.6 ounces) cold butter
• 50 grams (1.8 ounces) icing sugar
• 15 grams (0.5 ounces) bitter cocoa powder
• 25 grams (0.9 ounces) egg

Mousse and Cream:

• 250 grams (8.8 ounces) ruby chocolate
• 2 eggs
• 250 grams (8.8 ounces) semi-whipped cream
• 15 grams (0.5 ounces) sugar
• 4 grams (0.14 ounces) gelatin sheets
• 1 teaspoon vanilla extract

Berries and Decoration:

• 400 grams (14.1 ounces) frozen berries
• 200 grams (7.1 ounces) frozen berries
• 2 grams (0.07 ounces) gelatin sheets
• Edible flowers for decoration
• 24 fresh raspberries

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Instructions

1. In a stand mixer, thoroughly blend the hazelnut and cocoa shortcrust ingredients using a paddle attachment until a cohesive dough forms.
2. Encase the dough in plastic wrap and refrigerate for a minimum of 2 hours or overnight to firm up.
3. Using a Silikomart Tarte Ring Oblong mold, roll the chilled dough to a precise 3mm thickness.
4. Bake the shortcrust pastry in a static oven at 175°C for 15 minutes until golden and crisp.
5. For the ruby chocolate and raspberry mousse, submerge gelatin sheets in cold water to soften.
6. Gently melt the ruby chocolate using a double boiler or microwave, allowing it to cool to room temperature.
7. Whisk egg yolks with vanilla extract, then incorporate into the cooled melted chocolate.
8. Create a glossy meringue by whipping egg whites with sugar until stiff and peaks hold their shape.
9. Delicately fold the meringue into the chocolate mixture to maintain volume.
10. Integrate semi-whipped cream and melted gelatin into the mousse, creating a light and airy texture.
11. Fill Silikomart Kit Pop Eclair molds 3/4 full with mousse, placing three whole raspberries inside each mold, then cover with remaining mousse.
12. Freeze the mousse-filled molds overnight for perfect set.
13. For berry jelly, blend frozen berries until completely smooth.
14. Strain 400g of berry puree and set aside, reserving remaining puree for coating.
15. Incorporate hydrated and melted gelatin into the strained puree.
16. Pour jelly into the upper ball-shaped section of the eclair molds and freeze overnight.
17. Remove eclairs from molds and carefully dip half into reserved berry puree using skewers.
18. Position dipped eclairs onto prepared cocoa and hazelnut shortcrust bases.
19. Unmold the frozen jelly tops and carefully place atop each eclair.
20. Optionally garnish with delicate edible flowers for an elegant presentation.

Notes

• Prepare shortcrust pastry ahead of time to allow proper chilling, ensuring a crisp and flaky texture that holds its shape during baking.
• Use high-quality ruby chocolate for the most vibrant color and unique fruity flavor profile that complements the raspberries perfectly.
• Whip egg whites and cream carefully to maintain optimal volume and stability, creating a light and airy mousse texture that melts in your mouth.
• Freeze components thoroughly before assembly to achieve clean, precise lines and make handling delicate pastry elements much easier.

• Prep Time: 2 hours
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 263 kcal
• Sugar: 19 g
• Sodium: 15 mg
• Fat: 17 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.2 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 75 mg