Lemon Tart Eclair (White & Raspberry)

Lemon Tart Eclair (White & Raspberry)

  • Good to go
  • Good for freezing
So fresh and inspiring! You must try our raspberry and lemon eclair, as it is unforgetable!
Level:
Medium
Makes:
10 Pieces
Shelf life:
3 days
Conservation:
+4°C

Pate a choux

Ingredients

  • 3.5 oz
    Milk full fat
  • 3.5 oz
    Water
  • 0.2 oz
    Sugar
  • 0.1 oz
    Sůl
  • 3.2 oz
    Butter
  • 3.9 oz
    Flour
  • 6.3 oz
    Whole egg
  • 1.8 oz
    Milk full fat

Preparation

  1. Bring to boil milk, water, sugar, salt & butter.
  2. Add the flour (previously sifted).
  3. When the mix is around 65-70°C, add the whole eggs step by step.
  4. Add the warmed milk little by little until you obtain the desired texture.
  5. With a plain nozzle of 10mm diameter, pipe the eclair of 17 cm into a silpain.
  6. Bake in the oven at 175°C for 30 to 35 minutes.

Lemon Craquelin

Ingredients

  • 5.3 oz
    Soften Butter
  • 6.5 oz
    Brown sugar
  • 6.5 oz
    Flour
  • 0.1 oz
    Lemon zest

Preparation

  1. Mix the softened butter with the brown sugar.
  2. Add the flour.
  3. Spread the batter at 2 mm, and place in the freezer until the dough is frozen.
  4. Cut in éclair shape and place it on top of the éclair.

Lemon Cremeux

Ingredients

Preparation

  1. Mix the eggs with the lemon juice, the zest and the sugar.
  2. Cook in a water bath at 85°C.
  3. At 60°C add the softened butter.
  4. Pour over the chocolate and mix well using a hand blender.

Raspberry Pepins

Ingredients

  • 8.8 oz
    Frozen raspberry
  • 1.8 oz
    Sugar
  • 0.1 oz
    Pectin NH

Preparation

  1. Heat the raspberries at 45°C.
  2. Mix sugar with pectin and add to the raspberries.
  3. Cook at 104°C.

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