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