RASPBERRY RAPTURE

The chocolats Favoris way

What's better than chocolate eclairs? Chocolate eclairs with salted caramel fondue and a homemade raspberry puree.

Ingredients

 Ingredients for the salted caramel Chantilly cream:

  • 2 cups 35% cream.
  • 1 cup of Salted caramel chocolate fondue.

Ingredients for the raspberry jam:

  • 2 cups raspberries.
  • ½ cup sugar.


Yum ! I want to make this recipe. Rich caramel with a hint of natural Fleur de Sel takes this chocolate on an extraordinary waltz from sweet to savory and back again, in a performance you’ll never tire of.

Buy the Salted Caramel fondue
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Instructions

Steps for the Chantilly cream: 

  • Warm the chocolate as indicated on the can. Pour 1 cup in a bowl.
  • Bring the cream to a slight boil and pour on the chocolate fondue.
  • Mix well.
  • Stop the cooking by cooling it on ice.
  • Cool completely in the refrigerator for a minimum of 4 hours.
  • Blend with a mixer until you get firm peaks.

 Steps for the raspberry jam:

  • Stew the raspberries for 5 minutes at low-medium heat. Add the sugar
  • Simmer for 7 minutes.
  • Remove from heat and let cool.

 Steps for the decorative elements:

  • Spread the remaining chocolate on a cookie sheet.
  • Refrigirate until cold.
  • Cut the chocolate to obtain shavings.

 Setup:

  • Cut the éclairs into two and garnish with the raspberry jam.
  • Add the Chantilly cream using a piping bag.
  • Decorate the éclairs with raspberries and chocolate shavings