To decorate we added some cherry extract to pink fondant and mixed it in, however, you can leave this plain if you like. You can, however, use whipped cream to fill. Now pipe the SMBC into your eclair at 3 alternating spaces between where you piped in your preserve. If you’ve already whipped up our prosecco swiss meringue buttercream (or SMBC) then bag it up in a disposable piping bag with your bismarck tip at the end. At two points along the flat base of your eclair pipe a little of the preserve in. Add your rose water infused cherry jam to a piping bag fitted with a bismarck tip. Make sure the mix doesn’t end up runny though. You may need a few drops more depending how strong you’d like the rose flavour to be. Most importantly, make sure you taste test so can get the exact flavour you like. Take your cherry preserve and then add a few drop of rose water to it. When baked leave to cool before filling and decorating. When the 30 mins are up turn the tray around and bake for a further 10 minutes. It’s got a lot of elasticity in it’s texture so it won’t snap or break off easy. You’ll need the scissors to cut the dough off. Snip your disposable piping and pipe thick lines of your dough along your tray. You don’t need a lot so make sure you don’t drench it! Spritz your silpat lined cookie tray with water. You can use a large round piping tip or go rogue and just snip the bag when you’re ready to pipe! When your choux dough is ready it should be thick and look a little glossy! Next you’ll need to scoop it into a disposable piping bag. Whilst you mix everything together have your helper add in the egg. Tip: This part is, however, a lot easier with someone to kindly help you. Repeat this until all your eggs have been added. We’d recommend pouring in whatever you estimate to be an egg’s worth then stir vigorously (this part takes some arm muscle). Once your flour has been incorporated it’s time to add in your beaten eggs a little at a time (make sure to add the egg on top of the dough and not right onto the pan’s surface… the heat will instead start cooking up scrambled eggs). The mix will thicken at this stage (try not to stir too much as this will over mix the dough). Next remove the pan from the heat and also add in your flour. When the two ingredients melt together bring them to the boil! Don’t worry… this shouldn’t take too long. After that add your butter to a saucepan with the water on medium to high heat on your stove top. pre-heat your oven to 200C/180C fan/400F/Gas mark 6. Ingredients and tools needed… (makes approx. Pretty choux pastry desserts filled with rose extract infused cherry preserve and whipped prosecco swiss meringue buttercream… then topped with cherry flavoured fondant, fresh cherries, sprinkles and elegant roses! Valentine’s Day is right around the corner and we can’t wait too! Full of sweet little treats, lots of pink and more heart shaped sprinkles than anyone could count it’s such a cute holiday! This year we are kicking off the love-filled season with these Cherry and Rose Bellini Eclairs.
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