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pumpernickelandcoal: Raspberry éclair with rose perfume pastry dough 250 g whole milk 250 g mineral water 200 g butter 10 g inverted sugar ...

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from so good.. magazine

Chocolate and raspberry éclair by Antony Prunet

Chocolate and raspberry éclair. Recipe by French pastry chef Antony Prunet. Éclair filled with raspberry coulis and raspberry crémeux and topped with chocolate plaquette, chocolate crémeux and some fresh raspberries. (I ll try also w. white choc, as it goes so well w. raspberries.)

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