Papaya Eclair
Discover the tropical delight of our Papaya Éclair recipe. This exquisite dessert offers a unique twist on the classic éclair, as the creamy papaya filling meets the delicate pastry shell in a symphony of exotic flavours.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| frozen papaya | 100g |
| frozen papaya puree | 70g |
| lime puree | 150g |
| milk | 1030g |
| sugar | 205g |
| salt | 20g |
| butter | 440g |
| flour | 550g |
| whole egg | 550g |
| pudding powder | 8g |
| cream 40% | 1150g |
| 1600g white chocolate W2 by Callebaut | 1600g |
| yellow "Power Flowers" by IBC | QS |
| red "Power Flowers" by IBC | QS |
| invert sugar | 100g |
| pectin glaze | 25g |
-
Pâte à choux
1000g milk - 20g sugar - 20g salt - 440g butter - 550g flour - 540g whole egg
Boil the milk, sugar, salt and butter. Add the flour and stir on the fire for 5min. Place the dough in a kitchen machine. Gently add the whole egg one by one. Pipe onto a perforated Silpat. Bake for 45min at 190°C.
-
Papaya pudding
30g milk - 70g papaya purée - 10g whole egg - 8g pudding powder - 25g sugar
Boil the milk together with the papaya puree. After boiling add the sugar and bring to boil again. Mix the pudding powder with the whole eggs. Pour the boiling milk onto the mixture. Put everything back on the fire and stir well until the mixture boils. Cool down as fast as possible.
-
Orange ganache
1150g cream 40% - 1600g white chocolate W2 by Callebaut - QS yellow ‘Power Flowers’ by IBC - QS red ‘Power Flowers’ by IBC
Heat the cream and mix with the white chocolate and Power Flowers. Cool down overnight in the fridge. Pipe a thin layer of the ganache on top of the éclair and freeze. Decorate with neutral glaze when the ganache is solid frozen.
-
Papaya compote
100g frozen papaya - 150g lime purée - 100g invert sugar - 25g pectin glaze - 160g sugar
Use a hand blender to make a puree out of half of the IQF papaya. Cut the rest of the fruit into brunoise. Heat the papaya and lime puree together with the invert sugar. Mix the pectin glaze with the sugar. Add to the mixture. Boil for at least 2min. Add the papaya brunoise. Cool down as fast as possible.
