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 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.
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.
*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''https://bruno.b-cdn.net/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.
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.
Soak gelatin in cold water to soften and drain. Combine sugar and corn starch together and set aside. Meanwhile, heat up milk, heavy cream, glucose. Blend in food coloring and mix in the sugar-starch mixture. Cook to 218ºF/103ºC. Cool to 140ºF/60ºC and add gelatin; blend well and sieve. Refrigerate overnight prior using. To glaze eclairs or choux, rewarm glaze to 81ºF/27ºC. Glaze can be kept refrigerated for up to 2 weeks or frozen for months.
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.
Wash lemons. Remove stems and cut each lemon into 4 or 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well. In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice, drain and rinse. Cover the blanched lemon wedges with the sugar and water. Bring to boil and cook on very low for 4 to 5 hours at 195ºF/85/90ºC… it should not boil. Drain lemon wedges and arrange them in jar. Save up syrup and cook to 218ºF/103ºC – Let cool and pour syrup over the poached lemons to cover; chill for up to 3 months.
Wash lemons. Remove stems and cut each lemon into 4 or 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well. In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice, drain and rinse. Heat up water and stir in sugar to melt. In a large bowl, combine lemons with syrup. Fill up vacuum bags (half-way through) and vacuum seal. Set cooking to 185ºF/85ºC. Immerse bags into the hot water and cook for 5 hours. Refrigerate for up to 6 months.