ECLAIR LYCHEE ROSE

I/ INGREDIENTS:

FOR 10 PIECES

ICING MIRROR

• 45g Water
• 90g Glucose
• 90g Caster sugar
• 60g Sweet condensed milk
• 90g White chocolate
• 6g Gelatin
• Pink coloring

PATE À CHOU

• 480g Water
• 9g Sugar
• 210g Butter
• 40g Milk powder
• 270g Flour
• 450g Eggs

LYCHEE & ROSE CREAM

• 200g ANDROS Frozen Lychee Puree
• 20g Rose syrup
• 40g Caster sugar
• 120g Egg yolks
• 40g Butter
• 2g Gelatin

II/ METHOD:

ICING MIRROR

• It’s prepared 1 the day in advance.
• Soak gelatin in cold water.
• Bring water to a boil, add glucose, caster sugar, and sweet condensed milk, stir well and continue heating when the mixture reaches 103°C.
• Add the gelatin into the mixture, mix well. Then pour the mixture on the white chocolate.
• Add pink coloring to your liking. Use an electric mixer to mix well.
• Let the mixture cool down, then keep it over night in the fridge.

PATE À CHOU

• Preheat your oven at 230°C.
• Bring the water to a boil, add sugar, butter and the milk powder.
• Add directly the flour and mix with a spatula until the paste doesn’t stick in the pan.
• Continue mixing, add the eggs one by one. Mix well until everything combined.
• Add the mixture into the piping bag.
• Line the baking tray with baking paper, lightly greased with oil.
• Pipe the dough into straight lines to create éclair shape.
• Bake at 230°C for the first 5 minutes, then reduce the temperate to 180°C and bake during 30 to 40 minutes or until golden brown.

LYCHEE & ROSE CREAM

• Soak gelatin in cold water.
• Whisk egg yolks and sugar together.
• Bring the ANDROS Frozen Lychee Puree and the rose syrup to a boil.
• Slowly pour the mixture of ANROS Frozen Lychee Puree and rose syrup to the egg yolks.
• Mix well, then add gelatin into the mixture, continue mixing by using an electric mixer.
• Keep in the fridge for at least 2 hours before using Assembling.
• Fill the eclairs with Lychee & Rose cream by using a piping bag.
• Glaze the top with the pink mirror icing. Add some sugar flowers for the decoration.