Rapsberry & verbena choux pastry

A fresh dessert to welcome the raspberry season as it should be: verbena & raspberry éclairs. Choux pastry, a verbena whipped ganache (adapted from Nicolas Paciello's ganache recipe), a raspberry confit and fresh raspberries, this is the composition of these light and yummy little cakes 😊

 

 
 Prep time : 1 hour + 35 minutes cooking
 For 10 to 12 servings :

 

Verbena whipped ganache :

 600g 35% fat liquid cream
 4g gelatin
 150g white chocolate
 4g fresh verbena
 
 Heat half the liquid cream with the verbena. Let infuse for 30 minutes.
 
 

 
 Then blend the mixture, and heat it again.
 
 

 
 Melt the chocolate.
 
 

 
 Pour the verbena cream over the chocolate in several times, mixing well to obtain a smooth, glossy ganache. Add the rest of the cold cream, then put a plastic wrap on the ganache and put it in the refrigerator for at least 6 hours, or overnight.
 
 

Choux pastry :

 75g milk
 75g water
 1 pinch of salt
 1 pinch of sugar
 1 teaspoon of honey
 60g butter
 90g flour T55
 150g eggs (about 3 eggs)
 
 Heat the milk with the water, salt, sugar, honey and butter. When the butter is completely melted and the liquid is boiling, add the flour at once and mix well.
 
 

 
 Put the pan back on the heat and dry the dough for 2 minutes, stirring constantly a thin film should form on the bottom of the pan.
 
 

 
 Pour the dough into the bowl of the food processor and mix for a few minutes to cool.
 

 
 Gradually add the eggs, mixing well between each addition, until you obtain a satiny dough.
 
 

 
 Pipe the eclairs on a baking sheet, sprinkle with powdered sugar and bake in the preheated oven at 170°C static heat for about 35 minutes without opening the oven.
 
 

 
 Let cool.
 
 

 
 

Rapsberry confit :

 200g rapsberries
 6g NH pectin
 15g sugar
 
 Heat the raspberries until they are crushed. Whisk in the pectin and sugar, then boil for about 3 minutes. Then, depending on your taste, you may or may not strain the confit to remove the seeds.
 
 

 
 

Assembly :

 100g of fresh raspberries (or more, if you want to add some to the éclairs)
 
 Whip the ganache until it has a whipped cream texture.
 
 

 

 
 Cut the eclairs in the center, then pipe a little ganache. Add some raspberry confit, and if you want some fresh raspberries. Finally, pipe the ganache and decorate with a few raspberries.