Ruby Éclairs Courtesy of Barry Callebaut prep time: 30 minutes bake time: 30 minutes serving size: 36 Éclairs are hot and remain in the top five of best-selling pastries throughout the world. But how to make a ruby éclair? With this recipe, you can't go wrong. It combines a lusciously creamy and fruity ruby pastry cream on the inside with a deliciously rewarding glaze on the outside. Ruby pastry cream 593 milliliters milk 1 gram vanilla 4 grams beetroot powder 60 grams sugar Boil together 95 grams egg yolks 60 grams sugar 30 grams T55 flour 30 grams cornflour Mix together. Add 119 grams Callebaut - Finest Belgian Ruby Chocolate - RB1 315 grams Callebaut - Finest Belgian Ruby Chocolate - RB1 55 grams cocoa butter Pour over previous mixture. Mix well. Pour in bowl, seal and keep in fridge. Heat to 35°C before use. ingredients Choux pastry 327 grams milk 327 grams water 327 grams 82% butter 13 grams salt 13 grams sugar Boil together. Add 340 grams T55 flour and dry. Add 654 grams eggs. Pipe and bake at 180°C for 30 mins. Ruby Éclair Glacage 118 grams water 236 grams sugar 236 grams glucose DE 40 4 grams beetroot powder Boil to 104° C 118 grams concentrated milk 118 grams gelatine mass Bake Magazine Digital Special Report 4 | Volume 1 | bakemag.com assembly and finishing Make holes in the bottom of the éclairs. Fill choux pastry with ruby pastry cream and freeze. Pipe the glaze onto the frozen éclairs. Decorate to the choice. Tip: Pairs well with Callebaut Crispearls™ Strawberry CEF-CC-STRA. 35http://www.bakemag.com