Pastry Recipes Individual pastries
ECLAIR LYCHEE ROSE

ANDROS INGREDIENTS
/ 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.
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