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INTERACTIVE RECIPE

Aless

Created on January 25, 2024

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Transcript

Lemon éclair

All recipes

Chou pastry ( 1 )

Click here to see all recipes to make the lemon éclair in order !

The assembly ( 3 )

Lemon cream ( 2 )

GOOD LUCK !

Preheat the oven at 170°. In a saucepan, bring to the boil the water, the butter and a pinch of salt. When it's boiling, remove the saucepan from the heat and add the flour. Mix. When you get a dough, put the saucepan on the heat and mix the dough energetically for 3 minutes. Then, put your dough in a mixing bowl. Add two eggs in the dough and mix. Add the last two and mix. Then put the dough in a piping bag and make the chou pastry. Put it in the oven and remove your Chou when they are gilded. Make 3 hole under the Chou to put the cream.

Chou pastry

INGREDIENTS
  • 250g of water
  • 200g of flour
  • 100g of butter
  • A pinch of salt
  • 4 eggs
USTENSILES
  • A saucepan
  • A whisk
  • A mixing bowl
  • A piping bag
  • A spatula

1. Heat the lemon juice with the water. 2. In a mixing bowl, mix the egg yolk with the egg and the caster sugar the mixture must be bleached, then, add the flan powder. 3. When the liquids are boiling, pour the half in the mixture and mix. Remove the mixture in the saucepan and mix on the heat. 4. When the mixture is thick, remove the saucepan from the heat and add the butter. 5. Put the cream on a clingfilm sheet, the sheet must touch the cream so as not to crust it. 6. Let it cool in the fridge.

Lemon cream

INGREDIENTS
  • 250g of lemon juice
  • 250g of water
  • 50g flan powder
  • 1 egg
  • 100g of caster sugar
  • 100g of butter
USTENSILS
  • A whisk
  • A mixing bowl
  • A saucepan
  • A cook

The Assembly

For the assembly you have to make 3 small holes below the chou with the help of a knife. Put the cream in a mixing bowl and mix it, not too much. Remove it in a piping bag and garnish the chou. Melt the fondant in a bain-marie at 37/40°. Add the yellow pigment, not too much ! With the help of a spatula, put the fondant on the chou, you can ajust and remove the excess with your finger to create somthing regular.

INGREDIENTS
  • 500g of white fondant
  • Yellow pigment
USTENSILS
  • A saucepan
  • A piping bag
  • A spatula
  • A mixing bowl
  • A whisk
  • A knife