Medium
Makes: 10 Pieces
-
Good to go
-
Good for freezing
So fresh and inspiring! You must try our raspberry and lemon eclair, as it is unforgetable!So fresh and inspiring! You must try our raspberry and lemon eclair, as it is unforgetable!
- Shelf life:
- 3 days
- Conservation:
- +4°C
Containing: 4 Components
Pate a choux
Ingredients: Pate a choux
-
100 gMilk full fat
-
100 gWater
-
7 gSugar
-
3 gSůl
-
90 gButter
-
110 gFlour
-
180 gWhole egg
-
50 gMilk full fat
Preparation: Pate a choux
- Bring to boil milk, water, sugar, salt & butter.
- Add the flour (previously sifted).
- When the mix is around 65-70°C, add the whole eggs step by step.
- Add the warmed milk little by little until you obtain the desired texture.
- With a plain nozzle of 10mm diameter, pipe the eclair of 17 cm into a silpain.
- Bake in the oven at 175°C for 30 to 35 minutes.
Lemon Craquelin
Ingredients: Lemon Craquelin
-
150 gSoften Butter
-
184 gBrown sugar
-
184 gFlour
-
4 gLemon zest
Preparation: Lemon Craquelin
- Mix the softened butter with the brown sugar.
- Add the flour.
- Spread the batter at 2 mm, and place in the freezer until the dough is frozen.
- Cut in éclair shape and place it on top of the éclair.
Lemon Cremeux
Ingredients: Lemon Cremeux
-
125 gEggs
-
15 gLemon juice
-
50 gLemon zest
-
150 gSugar
-
30 gButter
Preparation: Lemon Cremeux
- Mix the eggs with the lemon juice, the zest and the sugar.
- Cook in a water bath at 85°C.
- At 60°C add the softened butter.
- Pour over the chocolate and mix well using a hand blender.
Raspberry Pepins
Ingredients: Raspberry Pepins
-
250 gFrozen raspberry
-
50 gSugar
-
4 gPectin NH
Preparation: Raspberry Pepins
- Heat the raspberries at 45°C.
- Mix sugar with pectin and add to the raspberries.
- Cook at 104°C.
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments