Éclairs with ruby

Created by

Ryan Stevenson - Baker, Paddock Bakery

level 2

Éclairs are hot and remain in the top 5 of best-selling pastries throughout the world. But how to make a ruby éclair then? With this recipe, you can’t go wrong. It combines a lusciously creamy and fruity ruby pastry cream on the inside with a deliciously rewarding glaze on the outside. Here’s to éclairs that will become Instagram stars.

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Recipe components

Used Callebaut products

Choux pastry

Ingredients	Preparation
327g milk 327g water 327g 82% butter 13g salt 13g sugar	Boil together.
340g	Add and dry out. Transfer to mixing bowl. Mix slowly until below 60°C.
654g eggs	Add.
Pipe and bake at 180°C for 30 mins.

Ruby Pastry Cream

Ingredients	Preparation
593ml milk 1g vanilla 4g beetroot powder 60g sugar	Boil together.
95g eggs yolks 60g sugar 30g T55 flour 30g cornflour	Mix together. Add to previous mixture. Boil while stirring.
119g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	Add. Let cool.

Ruby éclair glaçage

Ingredients	Preparation
118g water 236g sugar 236g glucose DE 40 4g beetroot powder	Boil to 104°C.
118g concentrated milk 118g gelatine mass 315g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag 55g Callebaut - Cocoa Products - Cocoa - Cocoa Butter - 4kg Callets	Pour over previous mixture. Mix well.
Pour in bowl, seal and keep in fridge. Heat to 35°C before use.