Blood peach eclair

Making the recipe

Serves 10-12

Frozen puree without added sugar Blood peach

Ingrédients

Milk – 75g
Water – 75g
Salt – 2.5g
Sugar – 2.5g
Butter – 70g
Flour – 100g
Whole egg – 150g

Bring the water, milk, sugar, salt and butter to the boil in a pan.
Remove from the heat, add the sifted flour and make breadcrumbs.
Dry the breadcrumbs over a high heat and finish using the beater and the paddle.
Once the dough has dried and cooled, add the eggs one at a time until the mix is smooth.
Pipe 34g of dough per Silikomart Kit tarte ring Oblong mould, previously lined with strips of Silpain mat.
Cover the moulds with a Silpain mat and a cast iron baking tray to put as much weight as possible on the moulds.
Bake in a fan-assisted oven at 170°C for 38 minutes.
Set aside.
Ingrédients

Frozen puree without added sugar Blood peach – 250g
Water – 50g
Rose water – 25g
Sugar – 50g
NH Pectin – 5g
Butter – 50g
Cornflour – 15g

Heat the purees with the water in a pan.
Mix the dry ingredients together.
Sprinkle the dry ingredients into the hot mix and boil for 2 minutes.
Cool to 45°C, then add the butter and blend using a hand blender.
Keep in the fridge.
Ingrédients

Cremeux – 150g
Whipped cream – 120g
Gelatin mass – 8.4g

Melt a small amount of the cremeux with the gelatin mass and add to the rest of the cremeux, then smooth.
Then add the whipped cream.
Pipe the mousse immediately into the Silikomart Micro stone 5 moulds.
Keep refrigerated.
Ingrédients

Frozen puree without added sugar Blood peach – 180g
Sugar – 20g
Water – 20g
Agar-agar – 3g

Heat the puree in a pan.
Mix the dry ingredients and pour into the heated puree.
Boil the mix for 1 minute.
Leave to cool slightly, then spread thinly on a silicone mat.
Once the jelly has completely set, cut out using the Silikomart Kit tarte ring Oblong mould, then refrigerate to make it easier to remove from the moulds.

Assembly

Using a whisk, smooth the cremeux and fill the eclairs to 2/3.
Blend the confit with a hand blender, then add the filling to the eclairs.
Place a blood peach jelly on each eclair.
Place 4 light mousse rounds on each eclair and one dried rose petal on each round.
Then sprinkle with a little peach skin powder.

Corentin MAGNIN

With a passion for pastry making from an early age, Corentin Magnin launched his career at the age of 20 and soon became Head Pastry Chef at Maison Rostang.
After working as a trainer at UTEC Emerainville, he joined Les vergers Boiron in 2024 as French Head Chef.