Recipes from Miele

Raspberry èclairs

By 

Preparation time: 40 minutes
Cooking time: 40 minutes
Makes 12 servings

INGREDIENTS

Choux pastry

  • 240ml water
  • 120g butter
  • Pinch of salt
  • 240g flour
  • 4 eggs
  • 4 yolks

Raspberry icing

  • 100g fondant sugar
  • 10g freeze dried raspberries, crumbled

Chantilly cream

  • 100g thickened cream
  • 20g icing sugar, sifted

Creme patissiere

  • 300ml milk
  • 3 egg yolks
  • 30g comflour
  • 1 vanilla bean, scraped
  • 60g sugar

To serve

  • Fresh raspberries 250g

METHOD

Choux pastry

  1. Place the water, butter and salt in a pan on medium heat, Induction setting 6, heat until just below boiling, stirring constantly. Remove from the heat and add the flour, stirring well until combined. Return pan to the heat and cook, stirring, until the paste is smooth and comes away from the sides cleanly.
  2. Place the mixture into the bowl of an electric mixer and beat on medium speed until cooled (approximately 5 minutes).
  3. Add eggs and yolks; continue to mix on medium speed until smooth.
  4. Grease a baking tray and line with baking paper. Place mixture into a piping bag with a plain nozzle size 15 and pipe choux paste in 14cm lengths across the tray.
  5. Select automatic programmes, select cookies/muffins, select choux buns and follow prompts. Remove from oven and cool completely before filling.

Raspberry icing

  1. Heat the fondant gently over low heat, Induction setting 2 slowly stir the fondant and raspberry powder together until combined. Don’t overheat or the sugar will crystallise. Dip the top of each éclair into the fondant; use a little knife to scrape off excess. Set aside until required.

Chantilly cream

  1. Whip the cream and sugar together until firm peaks form. Place in a bowl and set aside in the refrigerator until required.

Crème patissiere

  1. Heat milk to scalding point over medium heat, Induction setting 6. Combine the remaining ingredients together and mix well. Add a third of the scalding milk and whisk together before adding the remainder of the hot milk. Return to the pan and cook over low heat until just boiling, stirring constantly. Cook for a further 2 minutes. Cool over ice.

Crème diplomat

  1. Combine the chantilly cream and the crème patissiere together, mix gently to combine. Place in a piping bag with a 7mm nozzle, ready to serve.

To serve

  1. Cut the éclairs in half horizontally. Pipe the crème diplomat along the base of the bottom half of the choux buns, top with 4-6 raspberries. Place remaining iced half of the éclair on top.

Hints and tips

  • Un-filled choux buns will keep in an airtight container for a few days and may be frozen for up to one month.

APPLIANCE / FUNCTION

Automatic Programme

Steam Combination Oven

 

Recipe by Shannon Bennett from Miele Recipes

In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)

 

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