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Creative Eclairs: Fruit Fantastique by Ruth Clemens

By Ruth Clemens

Artistic Eclairs: Fruit Fantastique includes all of the choux and eclair recipes you must start, in addition to 12 fruity filling combos and vibrant cake adorning rules. Bestselling writer and previous nice British Bake Off finalist Ruth Clemens will convey you that you just don't must be a classically educated French pastry chef to make scrumptious cream truffles for any get together, together with occasion bakes to proportion. those cake designs glance nice yet are effortless to stick with and speedy to make, with step by step suggestion on piping choux pastry and making sugar flora and different gildings to accessorize your bakes.

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Additional resources for Creative Eclairs: Fruit Fantastique

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Take the large end of the ball tool and rub it over the very top edge of the petal. This thins the edge of the petal and creates a look of the natural movement of rose petals. Tip It is important to keep the ball tool moving across the edge of the petal, applying an even pressure, or the edge of the petal may tear. Tip You can make your own gumpaste by kneading in 1 teaspoon of Tylo powder (available from cake decorating suppliers) to 500g (1lb 2oz) of plain white sugarpaste. Wrap it well in cling film (plastic wrap) and allow it to develop overnight before using.

The length of your forefinger, flatten one long edge. together. Using a pair of scissors gently snip away the excess from the base of the rolled rose so that it will sit flat. Tip Lightly dust your hands with icing (confectioners’) sugar before working directly with sugarpaste to prevent it from sticking. E quipment Gumpaste Rose petal cutters Ball tool Foam pad Small paintbrush Empty egg box or tray How to M ake a P etal R ose M ethod 1. Grease the work surface and your hands with a little vegetable fat to prevent the paste from sticking.

Apply a dab of water to the centres of the flowers and sprinkle on the dragées. Add a tropical flower to the top of each éclair and serve. How to decorate piping techniques Piping D etail For the decoration of éclairs you can pipe detail in melted chocolate, warmed fondant, ganache and royal icing. The principles for piping neatly are the same no matter what you are working with. To fill a piping (pastry) bag, fit the bag inside a large glass or jug, folding the ends over the top edge of the glass or jug – this leaves both hands free to spoon or pour the contents into the bag.

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