Rum and grapes eclair made with
– choux pastry,
– rum pastry cream
– raisins,
– coloured white fondant.
Material used
– micro-perforated baking mat
– fluted tip
– piping bag
– piping bag
– lightning bolt
Ingrédients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔40g rum
+ 50g sultanas
Icing
✔115g White fondant
✔30g glucose
✔Red wine colouring
The recipe
For about 8 éclairs
Icing
✔115g White fondant
✔30g glucose
✔Red wine colouring
Pour all the ingredients into the saucepan. Heat the white fondant to 60°C in a bain marie, then add colouring. I used ‘red wine’ colouring. Mix well. Pour onto the silicone mould on a baking tray and place in the freezer for a few hours.
Pour the 50g of sultanas into a small saucepan with water. Bring to the boil. Turn off the heat and add 3 capfuls of rum. Strain and set aside.
Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔40g rum
Heat the milk.
Mix the egg yolks, sugar and cornflour in a bowl and bring the milk back to the boil.
Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the saucepan. Stir until thickened. Remove from the heat and add the rum. Mix well. Finally, add the butter, cut into pieces. Set aside in a bowl, filter and chill.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
+Icing sugar and cocoa butter
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.
Then gradually add the beaten eggs, mixing well between each egg.
Poach the éclairs on a baking tray lined with a micro perforated baking mat, using a fluted tip and sprinkle with a mixture of icing sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Straddle the oven door with a tea towel to allow the steam to escape. Leave to cool on a wire rack.
Assembly
Drain the grapes on kitchen paper.
Remove the crème pâtissière from the fridge. Loosen it a little with a spatula, then line a piping bag fitted with a piping tip, making two small holes under each éclair.
Spread the raisins inside the eclairs (I tried mixing the raisins in the cream but they didn’t fit through my small piping tip, so I recommend putting the raisins on their own before the cream).
Finally, top the éclairs with the rum pastry cream. Place the fondant on each éclair. Decorate with the raisins. Set aside in a cool place.
Vos réalisations
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