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Eclairs kingdom by Michel Willaume

October 14, 2011
Eclairs kingdom by Michel Willaume
Michel Willaume
Recipe published in
so good.. #2

Éclairs still rule. More and more, an increasing number of pastry chefs design and present collections based on this classic elaboration. Here we revive Michel Willaume’s floral variety of éclairs, published in So Good.. magazine #2.

Raspberry éclair with rose perfume

pastry dough

  • 250 g whole milk
  • 250 g mineral water
  • 200 g butter
  • 10 g inverted sugar
  • 5 g salt
  • 305 g flour T45
  • 30 g cocoa powder
  • 420 g whole eggs

In a saucepan, bring to a boil the water with the milk, the salt and the butter. In a same time, sift the flour with the cocoa powder. Take the saucepan out the flame and mix the powders into the boiling mixture. Bring back to the heat to cook and dried the forming dough. Pour into the mixing machine and add gradually the whole eggs until right consistency. Pipe directly the pastry dough making éclairs, choux and freeze. Bake directly the frozen pastry dough in the oven at 230ºC, stop the oven and push on again when the temperature dumps to 160ºC. Finish the cooking.

raspberry cream with rose perfume

  • 250 g raspberry pure
  • 140 g egg yolks
  • 160 g whole eggs
  • 150 g granulated sugar
  • 150 g soft butter
  • 4 g gelatine
  • 1 u drop of natural rose extract

Soak the gelatine in a large amount of cold water and squeeze dry. Mix together all the ingredients except the butter. Bring to the boil, stirring all the time, until the texture jellifies. Leave to cool to 35-40°C, then add the butter and the rose extract and form an emulsion by mixing with an electric mixer. Refrigerate until use.

red raspberry glaze

  • 12 g gelatine
  • 100 g granulated sugar
  • 250 g whole milk
  • 200 g heavy cream 35% fat
  • 100 g glucose
  • 780 g white chocolate
  • red color

Make a caramel with the sugar. Stop the cooking with the hot milk mixed with the glucose. Bring to a boil. Pour into the melted chocolate to obtain a good emulsion. Pass through the mixer to give some more consistency. Let cool down and use at 28ºC.

Chef Michel WillaumeMichel Willaume, a French world pastry champion, provide consulting services to pastry chefs and cooks:
“It’s not always a matter of creating new desserts, but of improving the already existing ones”

Michel Willaume Consulting /

Recipe published at so good.. #2
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