{"id":6973,"date":"2016-07-24T11:40:02","date_gmt":"2016-07-24T09:40:02","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=6973"},"modified":"2016-12-01T19:02:18","modified_gmt":"2016-12-01T18:02:18","slug":"passion-fruit-and-raspberry-eclairs","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/pate-a-choux\/passion-fruit-and-raspberry-eclairs","title":{"rendered":"Passion fruit and raspberry \u00e9clairs"},"content":{"rendered":"

A few weeks ago I bought the book “\u00c9clair de g\u00e9nie” by Christophe Adam<\/a>, the former pastry chef at Fauchon who established his own mono-product business about \u00e9clairs<\/strong> a few years ago.<\/p>\n

All his \u00e9clairs are stunning<\/strong> and quite different from anything, so I was curious to read his recipes and find out how to achieve those stunning looks and effects<\/strong>.<\/p>\n

Well, let’s say he needs some help from some cool\u00a0ingredients that are not commonly available in a supermarket, but which can be easily purchased online<\/strong>. Last week I received my order with pectin and cocoa butter and decided to try my first “cool” \u00e9clair.<\/p>\n

\"Recipe-Passion-Raspberry-Eclairs35\"<\/a><\/p>\n

For these hot summer days, the choice fell on these elegant\u00a0passion fruit and raspberry \u00e9clairs<\/strong>. The combination of flavours is absolutely amazing<\/strong>! And they look cool too!<\/p>\n

\"Recipe-Passion-Raspberry-Eclairs24\"<\/a><\/p>\n

The top is made with a colored almond paste<\/strong>, glued to the \u00e9clair with (home made) neutral glaze,<\/strong> and then glazed with more glittered neutral glaze. My\u00a0result is slightly different from the original because I didn’t have an \u00e9clair-shaped cookie cutter to cut the almond paste precisely and I was not able to find edible glitter, so I just used a coloring powder (definitely less sparkling).<\/p>\n

\"Recipe-Passion-Raspberry-Eclairs30\"<\/a><\/p>\n

I\u00b4m not a super fan of passion fruit, but these recipe made me fall in love with it, especially for the combination with the raspberries coulis. But be warned, all pleasures come at a cost: it took me around\u00a0half a day<\/strong> to make these \u00e9clairs from scratch (with a bit of preparation for the glaze the day before too), so plan carefully your day!!! \ud83d\ude42<\/p>\n

 <\/p>\n

\n \n

Passion fruit and raspberry \u00e9clairs<\/h2>\n
\n \n \"\"Print recipe<\/a>\n