RUBY CHOCOLATE AND RASPBERRY ECLAIR

Introduction:

Elevate your dessert experience with the enchanting combination of Ruby chocolate and raspberry in a delectable eclair. Bursting with vibrant flavors and adorned with a delicate pink hue, this exquisite treat promises a journey of sensory bliss. Discover the art of creating the perfect Ruby Chocolate and Raspberry Eclair as we guide you through a step-by-step recipe that will tantalize your taste buds and leave you craving for more.

Ingredients:

Hazelnut and Cocoa Shortcrust:

• 125g 00 flour
• 25g hazelnut flour
• 75g cold butter
• 50g icing sugar
• 15g bitter cocoa powder
• 25g egg, at room temperature
• Ruby Chocolate and Raspberry Mousse (prepared the day before):
• 2 eggs
• 250g Ruby chocolate
• 15g sugar
• 4g gelatin sheets (200 BLOOM)
• 250g semi-whipped cream
• 1 teaspoon vanilla extract
• 24 fresh raspberries

Berries Jelly (prepared the day before):

• 400g frozen berries
• 200g frozen berries
• 2g gelatin sheets (200 BLOOM)

Sweet Assembly:

• Edible flowers for decoration

Instructions:

Hazelnut and Cocoa Shortcrust:

1. Combine all the ingredients in a stand mixer with a paddle attachment.
2. Wrap the dough in cling film and refrigerate for at least a couple of hours or overnight.
3. Roll out the dough to a thickness of 3mm using the Silikomart “Tarte Ring Oblong” mold.
4. Bake in a static oven at 175°C for 15 minutes.
5. Ruby Chocolate and Raspberry Mousse (prepared the day before):
6. Soak the gelatin sheets in water.
7. Melt the chocolate in a bain-marie or microwave and let it cool.
8. Whip the egg yolks with the vanilla and add to the melted chocolate.
9. Whip the egg whites with sugar until stiff peaks form and fold into the chocolate mixture.
10. Add the semi-whipped cream and melted gelatin.
11. Transfer the mousse into the Silikomart “Kit Pop Eclair” molds, filling them 3/4 full. Place 3 whole raspberries inside each mold and cover with the remaining mousse.
12. Freeze overnight.

Berries Jelly (prepared the day before):

1. Heat the frozen berries and blend them until smooth.
2. Take 400g of puree, let it cool, and store for the following day.
3. Pass the remaining puree through a sieve and add the hydrated and melted gelatin.
4. Pour the jelly into the upper part of the Silikomart “Kit Pop Eclair” molds (the ball-shaped part) and freeze overnight.

Sweet Assembly:

1. Unmold the eclairs and dip half into the prepared puree using two skewers.
2. Place the dipped eclairs on top of the cocoa and hazelnut shortcrust pastry bases.
3. Unmold the upper part of the molds and place them on top of the eclairs.
4. Decorate with edible flowers as desired.
5. Enjoy your Ruby Chocolate and Raspberry Eclair!

Serving Tips:

1. Chill Before Serving: For the best flavor and texture, chill the Ruby Chocolate and Raspberry Eclairs in the refrigerator for at least 30 minutes before serving. This helps the ganache set and enhances the overall eating experience.
2. Garnish with Fresh Berries: Before serving, garnish each eclair with fresh raspberries or other berries of your choice. Not only does this add a pop of color and freshness, but it also complements the raspberry flavor in the filling.
3. Serve with Whipped Cream: Accompany the Ruby Chocolate and Raspberry Eclairs with a dollop of whipped cream on the side. The light and airy texture of the whipped cream balances the richness of the chocolate ganache and adds a luxurious touch to the dessert.
4. Pair with a Hot Beverage: Enhance the indulgence of enjoying the eclairs by serving them alongside a hot beverage such as coffee, tea, or hot chocolate. The warmth of the drink contrasts beautifully with the chilled eclairs and creates a cozy dessert experience.
5. Create a Dessert Platter: Arrange the eclairs on a decorative platter along with other bite-sized desserts such as macarons, petit fours, or chocolate truffles. This creates an elegant dessert spread that is perfect for entertaining guests or celebrating special occasions.

Storage Tips:

1. Refrigeration: Store any leftover Ruby Chocolate and Raspberry Eclairs in an airtight container in the refrigerator. They can be kept refrigerated for up to 2-3 days. However, note that the pastry may lose its crispness over time.
2. Avoid Freezing: Due to the delicate nature of the choux pastry and the ganache, it is not recommended to freeze Ruby Chocolate and Raspberry Eclairs. Freezing can alter the texture and may cause the pastry to become soggy upon thawing.
3. Consume Promptly: To enjoy the eclairs at their freshest, it’s best to consume them within a day or two of preparation. The longer they are stored, the more the quality may deteriorate, particularly the texture of the pastry.
4. Individual Wrapping: If storing multiple eclairs, consider wrapping each one individually in plastic wrap before placing them in the container. This helps prevent them from sticking together and preserves their individual freshness.
5. Room Temperature: If serving the eclairs at a later time on the same day, you can store them at room temperature for a few hours. However, keep in mind that the ganache may soften slightly, so it’s still best to refrigerate them for longer storage.

FAQs:

1. What is Ruby chocolate, and what does it taste like?
   • Ruby chocolate is a unique variety of chocolate derived from specially selected cocoa beans. It has a distinctive pink hue and offers a naturally fruity flavor profile with hints of berry notes. The taste is often described as slightly tangy and sweet, making it a perfect complement to raspberry-flavored desserts like eclairs.
2. Can I use frozen raspberries instead of fresh ones for the raspberry filling?
   • Yes, frozen raspberries can be used as a convenient alternative to fresh ones for the raspberry filling. Simply thaw the raspberries before cooking them with sugar and cornstarch as directed in the recipe. Frozen raspberries retain their flavor and texture well when cooked and are readily available year-round.
3. Is it necessary to strain the raspberry filling?
   • Straining the raspberry filling helps remove any seeds or pulp, resulting in a smooth and velvety texture for the filling. However, if you don’t mind the texture of the seeds, you can skip this step. Keep in mind that straining the filling ensures a more refined appearance and mouthfeel for the eclairs.
4. Can I make the eclairs ahead of time for a special occasion?
   • Yes, you can prepare the components of the Ruby Chocolate and Raspberry Eclairs ahead of time for convenience. The choux pastry shells can be baked in advance and stored in an airtight container at room temperature for up to a day. The raspberry filling and chocolate ganache can also be made ahead and refrigerated until needed. Assemble the eclairs shortly before serving for the best freshness and texture.
5. Can I use a different type of chocolate for the ganache if I can’t find Ruby chocolate?
   • While Ruby chocolate adds a unique flavor and color to the eclairs, you can substitute it with white chocolate or dark chocolate if Ruby chocolate is not available. Adjust the sweetness of the ganache accordingly based on the type of chocolate used. However, keep in mind that the flavor profile and appearance of the eclairs will vary with the substitution.