Lemon Eclair
Servings: 16
Calories: 245kcal
Cost: $12
Modern twist
Equipment
- 1 Stand mixer
- 1 Saucepan
- 1 Immersion blender
- 2 Baking trays
- 2 Pastry bowls
- 1 Rubber spatula
- 2 Piping bags
- 1 Dough scraper
- 4 deli containers
- 1 Sieve
- 1 Candy thermometer
Ingredients
- 1 ea. Poached lemons Recipe
Pate a Choux
- 125 ml Milk
- 125 ml Water
- 110 g Butter cubed
- 15 g Trimoline or honey
- 5 g Salt
- 150 g All-purpose flour
- 5 ea. Eggs lightly beaten
Lemon Marmalade Inserts
- 180 g Meyer lemon juice
- 80 g Water
- 70 g Sugar
- 4 g Agar-agar
- 250 g Poached lemons
- 60 g Finger lime squeezed out
- 40 g Lemon suprême
- 6 g Mint or herb crystals basil*
Yuzu Mousse
- 3 g Gelatin
- 240 g Heavy cream
- 240 g Heavy cream hot
- 140 g White chocolate
- 120 g Yuzu juice, or lemon
Eclair Glaze
- 14 g Gelatin 200 bloom
- 125 g Milk
- 300 g Heavy cream
- 100 g Corn syrup/glucose
- 325 g Sugar
- 30 g Corn starch
- 5 g Liposoluble yellow food coloring more or less
Instructions
Pate A Choux
- Yields 16 Large Eclair, or 48 petit fours. Bring to a boil, water, milk, butter, trimoline and salt. Remove from the heat, stir in flour until fully incorporated. Turn the flame back on, stirring dough swiftly on medium-high heat for about 3 min or until it forms a ball and film on the bottom of the saucepan. This initial cooking causes the starch in the flour to gelatinize, which will help the pastry hold onto steam and puff up. Transfer dough in mixing bowl and beat on low with the paddle attachment for about 3 min or until most steam is gone. This prevents eggs from cooking if added too early. Add eggs at once and mix until smooth on low speed. Pipe out eclair onto a non-stick perforated silicone liner using a French star pipping tip #869 for large eclair and #866 for petit fours. At this juncture, pipped eclairs can be placed in the freezer to harden and stored in freezer bags for weeks. Eclairs can be thrown in the oven frozen; no need to thaw prior baking. Dust out eclairs with powdered sugar before baking.
Baking
- Preheat oven to 375ºF/190ºC. If using conventional oven: Bake large eclairs for 40 min / petit fours for 30 min + 5 min. If using convection oven: Bake large eclairs for 35 min / petit fours for 25 min + 5 min. Bake one tray at the time. Do not open the oven door during that time or pate a choux will deflate. After 40 min (30 min for small), leave door ajar and turn oven off – let dry out for 8 min. Leave eclairs on tray to cool. Reheat oven accordingly if baking another batch. Baked eclairs can be stored in the freezer for a month.
Lemon Marmalade Inserts
- *Herbs crystal is a trademark from Fresh Origins Micro-greens. Fresh Origins is America’s leading producer of Micro-greens and Edible Flowers... Available online. Combine sugar and agar-agar and set aside. Heat up water and lemon juice. Whisk in sugar-agar mixture; bring to a boil and cook for 2 on low. Chill on ice water and refrigerate until firm. Meanwhile, dice poached lemons. Add lemon supreme, finger lime and mint. Smooth out the chilled lemon mixture with an immersion blender and add to the poached lemons mixture. Fill up molds accordingly and freeze completely. For eclair inserts, use a small tray lined with plastic wrap and make a 1/2''/1.25cm thick slab. Freeze and cut out into 4x0.5''/10x1.25cm bars and divide each bar into 3 portions for petit fours. Keep frozen.
Yuzu Lemon Mousse
- Soak gelatin in cold water to soften and drain. Blend melted chocolate with the hot cream. Add gelatin, and remaining chilled cream and Yuzu juice. Blend well and chill overnight. When ready to use, beat to soft peaks and fill up eclairs.
Eclair Glaze
- Soak gelatin in cold water to soften and drain. Combine sugar and corn starch together; set aside. Meanwhile, heat up milk, heavy cream and glucose. Add food coloring and mix. In a small bowl, combine sugar and corn starch and add it the liquid, mix and cook to 218ºF/103ºC. Cool down to 140ºF/60ºC and add gelatin; blend well and sieve. Refrigerate overnight. To glaze eclairs or choux, rewarm it at 81ºF/27ºC. Glaze can be kept refrigerated for up to 2 weeks or frozen for months.
Montage
- Slice off eclair tops, fill two-third up each eclair with the whipped Yuzu mousse. Place a frozen lemon marmalade insert inside each eclair; pressing down a bit. Pipe out more filling inside each top. Enclose eclair well; arrange them up side down on tray and freeze 2 hours or until firm before glazing. Glaze each frozen eclair once and freeze for 20 min or longer, and glaze a second time. Temperature of the glaze should not exceed 82.5ºF/28ºC. Finished eclairs can be stored in the refrigerator for 2 days or kept frozen for weeks. Sprinkle some herb crystal basil right before serving.
Nutrition
Serving: 100g | Calories: 245kcal
4 thoughts on “Lemon Eclair”
Chef Bruno,
You are such an inspiration to me. All your creations make me want to be the best I can be as a baker and pastry maker. Merci beaucoup!!
Thank you Edith ☺️
Thanks Chef, Your website is really one of the best out there and your recipes and video productions are “Fantastic”. Thanks for sharing your knowledge in a passionate and sometimes very funny entertaining way. Cheers.:)
Thank you very much Neil! You know, there is no secret in life, I work on it 7 days a week 🌝