Duo of eclairs: ruby chocolate-apple and chocolate “Inca gold”

I just wanted to make really artsy eclairs, so I opted for two flavors, being a ruby chocolate-apple and a chocolate “Inca gold”. For the ruby chocolate eclairs, they are glazed in ruby chocolate and garnished with shards, while the inside is an apple butter pastry cream. I wanted to keep this one aesthetically pleasing, but simple in the flavors. The latter is a chocolate-mamey-lucuma filling, the mamey and lucuma both being Southern American fruits that are both in the sapote family, and have this creamy, delicious texture to them. Lucuma itself is called “Incan gold” because it has a nice golden color and a beautifully caramel-like flavor to it, which is why I used lucuma powder to sweeten a dark chocolate mousse filling, while using the mamey pulp to bind the mousse together. I topped the eclairs with a blonde chocolate glaze, which ties back with the caramel notes of the lucuma, and gold dusted dark chocolate shards.

For the pate choux:
1/2 cup all-purpose flour
1/2 cup water
1/2 stick unsalted butter
2 eggs
a pinch of salt

Melt the butter into the water with salt in a pot on high heat. Once the butter is melted, stir in your flour. Once the flour and water have mixed together into a smooth dough ball, place into a bowl. Allow that dough to cool down. Whisk in the eggs, one at a time, to form your pate choux batter. Transfer into a piping bag with a star tip. Pipe onto a lined sheet tray. You should have 10 3-inch by 1/2-inch eclairs. Bake at 400 degrees F for 25 minutes. Allow the eclairs to cool down completely.

For the apple pastry cream:
2 egg yolks
3 tablespoons granulated sugar
2 tablespoons cornstarch
3 tablespoons apple butter
a pinch of salt
1/3 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Whisk egg yolks with apple butter, sugar, cornstarch, and salt first. Heat up heavy cream and pour half of it into the egg yolks. Whisk everything, but the butter and vanilla, together in a pot over medium heat first, until the mixture just begins to thicken. Whisk in butter and vanilla, off heat, and transfer the custard into a bowl with cling wrap pressed against it. Refrigerate it until chilled down. Poke three holes into the bottoms of your eclairs and transfer your filling into a piping bag. Pipe the filling into the the holes of five of your eclairs.

For the ruby chocolate glaze:
1/2 cup ruby chocolate
2 tablespoons unsalted butter
1/4 cup heavy cream
a pinch of salt

Melt everything together over a double boiler. Dip the eclairs into the glaze and refrigerate the eclairs.

For the ruby chocolate garnishes:
1 cup ruby chocolate

Melt ruby chocolate over a double boiler, then pour onto some acetate. Place another sheet of acetate over the chocolate. Spread into a thin layer, about 1/16th an inch, and then refrigerate the chocolate until set. Break apart into pieces to garnish the tops of the eclairs with.

For the lucuma-chocolate mousse:
3 tablespoons lucuma powder
1/2 cup dark chocolate chips
2 tablespoons mamey pulp
2 tablespoons unsalted butter
1/4 cup heavy cream
a pinch of salt

Puree the chocolate with butter, mamey pulp, butter, and lucuma first. Pour the smooth chocolate puree into a bowl. Whip heavy cream with salt to stiff peaks. Fold the cream into the chocolate in three parts, then transfer it into a piping bag. Poke three holes into the bottoms of five eclairs and pipe in your filling.

For the blonde chocolate glaze:
1/2 cup blonde chocolate
2 tablespoons unsalted butter
1/4 cup heavy cream
a pinch of salt

Melt everything together over a double boiler. Dip the eclairs into the glaze and refrigerate the eclairs.

For the tempered dark chocolate garnishes:
1 cup dark chocolate chips
gold powder

Melt the dark chocolate over a double boiler, then pour between two sheets of acetate. Freeze the chocolate until firm, then break apart into smaller shards. Dust with the gold powder and top the eclairs with it.

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