Recipes
In an electric mixer fitted with the paddle attachment, beat together all the ingredients without overworking the paste. Put in the refrigerator set at 5°C. Roll out the paste between two sheets of plastic film. This recipe makes a half 60 x 40 cm sheet. Place in the freezer and cut to desired size.
In a saucepan, bring the first quantity of milk, butter, salt and granulated sugar to a boil. Add the flour and mix it in, away from the heat, dry out over the heat. Transfer the paste to the mixer bowl and using the paddle attachment, gradually add the eggs and finish with some warm milk, if necessary. Using a pastry bag fitted with a n°11 nozzle, pipe 12 cm long éclairs. Place a rectangle of sweet paste on each éclair and cook for about 35 mn in a convection oven at 170°C. Remove from oven and place on a rack until completely cooled.
Heat the milk and fruit purées. Mix the sugar and egg yolks, add the custard powder. Dilute the mixture with a little boiling purée. Pour everything into the saucepan and boil for 2 to 3 mn. Keep on heat and add the butter. Stir until smooth, cover with film and keep the cream in the refrigerator (5°C).
Cut the éclairs in half lengthwise and garnish with red currant and raspberry cream. Glaze with some light red fondant and decorate with fresh raspberries, fresh red currants and silver leaves.
