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Эклер «Ягодный» открытый

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  • Рецептура
  • Кондитерское направление
  • Эклер «Ягодный» открытый

    • Рецептура

    Количество Единицы измерения
    Заварной полуфабрикат
    Теграл Клара Супер 1000 г
    Вода питьевая (50-60°С) 900 г
    Молоко (50-60°С ) 500 г
    Масло растительное 200 г
    Мусс йогуртовый
    Кремико 100 г
    Пассионата 100 г
    Дели йогурт 100 г
    Крем Кремико
    Смесь Кремико 300 г
    Вода 1000 г
    Декор
    Белколад темный Нуар Селексьон 5 г
    Коктейльная вишня 5 г
    Бисквит шоколадный 15 г

    Технологический процесс

    Шаг за шагом

    Приготовление заварного полуфабриката

    В ёмкость миксера внести воду, молоко и масло растительное. Добавить сухие компоненты и перемешать на высокой скорости миксера в течение 1 минуты, затем на средней скорости 3 минуты. Тесту дать отлежаться в течение 3 минут, затем отсадить на пекарские листы. Выпекают в подовой печи при температуре 160-180°С в течение 25 – 40 минут (в зависимости от массы тестовых заготовок) .

    Приготовление мусса

    Взбить сливки Пассионата, затем перемешать сливки с кремом Кремико и Дели йогуртом до получения однородной консистенции.

    Сборка изделия

    Срезать верхнюю часть эклера, наполнить нижнюю часть эклера небольшим количеством Топфил вишня 80%, сверху отсадить йогуртовый мусс с помощью круглой насадки. Украсить необходимым декором.

    О рецептуре

    Уровень сложности:
    1
    1

    Назначение

    • День Святого Валентина
    • Рождество
    • День Матери
    • Сезонный ассортимент (зима)
    • Сезонный ассортимент (весна)
    • Сезонный ассортимент (лето)
    • Сезонный ассортимент (осень)

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