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Sakura Eclair

Recipes > Sakura Eclair

Sakura Eclair

Recipe by RedmanShop

Sakura Éclairs are a delicate twist on the classic French pastry, featuring a light choux shell filled with a creamy sakura-infused filling. Often topped with a glossy pink glaze and cherry blossom petals, these éclairs offer a subtle floral aroma and a perfect balance of sweetness, making them a delightful springtime treat.

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Prep

3 hrs 30 mins

Bake

20 mins

Total

3 hrs 50 mins

Yield

10 pcs

Choux Dough

  • 57095Conaprole UHT Full Cream Milk 3.5%80g
  • Water80g
  • 68328RedMan Unsalted Lactic Butter80g
  • 58413Dektasak Fube Sea Salt2g
  • 1416RedMan Fine Sugar3g
  • 1242RedMan Plain Flour Unbleached80g
  • 12088RedMan 雞蛋 (Egg)140g

Sakura Cremeux

  • 100621Tomiz Flakes Freeze Dried – Sakura1 tsp
  • 58611Grand Fermage UHT Whipping Cream Dairy 35%100g
  • 57095Conaprole UHT Full Cream Milk 3.5%100g
  • Egg Yolks40g
  • 1416RedMan Fine Sugar30g
  • 67340Callebaut W2 White Chocolate Couverture 28%110g
  • 63278RedMan Gelatine Fish 200 Bloom1g

Strawberry Compote

  • 50488Ravifruit Frozen Strawberry Puree50g
  • 1416RedMan Fine Sugar8g
  • 1201RedMan Corn Flour2g

Chantilly Cream

  • 58611Grand Fermage UHT Whipping Cream Dairy 35%120g
  • 1410RedMan Icing Sugar Snow White12g
  • 67722RedMan Vanilla Essence1 tsp

To Decorate

  • 100506Tomizawa Salted Sakura Cherry Blossoms

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Instructions

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Choux Dough

  1. Sieze the flour and set aside.
  2. Bring the milk, water, butter, salt, and sugar to a boil. Add the sifted flour into the pot and cook till a ball of dough forms.
  3. Transfer the dough into a large bowl, stir with a spatula to cool it down. Mix the eggs in slowly when the dough temperature is between 50 to 60°C.
  4. Transfer the dough into a piping bag with a large star piping tip (#8B) and pipe 11 cm long strips on a baking tray. Dust with a bit of icing sugar then bake in a preheated oven at 150°C for about 25 minutes. Then open the oven door to let out the steam, close the door back, and continue to bake for another 15 minutes.

Sakura Cremeux

  1. Hydrate the gelatin powder with 6g of cold water.
  2. In a bowl, whisk the yolk, egg, and sugar together.
  3. In a pot, bring the whipping cream, milk, and Sakura to a boil.
  4. Pour the hot cream mix into the egg mix and whisk well. Pour everything back into the pot and cook over medium flame till the cream thickens and passes the spatula test.
  5. Remove the pot from the heat and whisk in the gelatin until dissolved.

Strawberry Compote

  1. Mix sugar and cornflour in a bowl.
  2. Bring purée in a pot to a boil.
  3. Whisk in the sugar mix into the purée and boil for at least a minute.
  4. Transfer the compote into a small bowl, cover with cling wrap touching the compote, and leave in the fridge to cool.

Chantilly Cream

  1. Whisk all ingredients in a stand mixer until medium stiff peaks.
  2. Transfer the cream into a piping bag with a plain round piping tip.

Assembly

  1. Slice the top 1/3 of the eclair shell.
  2. Fill the shell with the sakura cremeux followed by the strawberry compote.
  3. Pipe the chantilly cream on top and decorate with the salted sakura.

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Shop This Recipe

CORN FLOUR 500G (#1201)

2.25

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

ICING SUGAR SNOW WHITE 1KG (#1410)

3.95

FINE SUGAR 1KG (#1416)

2.15

FROZEN STRAWBERRY PUREE 8028 1KG (#50488)

23.80

FINE SEA SALT 500G (#58413)

3.35

UHT WHIPPING CREAM DAIRY 35% 1L (#58611)

13.20

GELATINE FISH 200 BLOOM 70G (#63278)

5.65

WHITE CHOCOLATE COUVERTURE 28% 400G (#67340)

15.30

VANILLA ESSENCE 33ML (#67722)

3.40

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

SALTED SAKURA CHERRY BLOSSOMS 60G (#100506)

5.55

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