Lemon Eclair

Introducing the ultimate modern twist on the classic éclair - the New Generation Lemon Eclair by Chef Bruno Albouze! This delectable dessert features a luscious lemon filling, tangy Meyer lemon marmalade, and a glossy, less sweet glaze that will make your taste buds sing with delight. Imagine biting into a perfectly piped éclair with a zesty lemon cream oozing out, complemented by the vibrant flavors of Meyer lemon marmalade. The balance of sweet and tart flavors will transport you to a world of culinary bliss, where each bite is a symphony of taste and texture. Join Chef Bruno as he guides you through the intricacies of creating this exquisite dessert, sharing his expert tips and techniques along the way. Learn how to master the art of éclair making and elevate your baking skills to new heights. This New Generation Lemon Eclair recipe is a true masterpiece that combines the best of traditional French pastry with innovative flavor combinations. It's a must-try for any dessert lover looking to impress with a sophisticated and refreshing treat. Watch the video now for a tantalizing glimpse into the world of gourmet pastry creation with Chef Bruno Albouze!

Please note that the full access to this content needs a subscription: please sign up.

Modern twist

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

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.

Ready to discover this recipe? You're only 1 step away.

This recipe is only accessible to registered members!

Create your account to access all recipes and content of my website.

Join us now and enjoy more 800 recipes (Mostly French with European Influences, American Classics and Asian fusion)

Sign up now

Already register? Sign in

Want to see more tasty recipes?

The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always try to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:Discover also the Lemon Flower Cake recipe. Don’t miss my Lemon Chestnut Cake step by step video recipe. Let’s also try this one: Lemon Cheesecake.