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RASPBERRY RAPTURE
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 Chocolats Favoris Salted caramel 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
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
