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: 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.
Comments