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1
Choux Pastry
Heat the milk, sugar, salt and butter in a saucepan. Bring to a boil. Add the flour and let the dough dry out (it should no longer stick to the pan). Put into the mixer bowl. Using the paddle attachment, turn the dough over so it cools slightly. Once the dough reaches 105°F (40°C), add the eggs a little at a time.
Piping: Grease a baking pan, prepare a piping bag with a round nozzle, and pipe the choux pastry over 11cm of the length.
Baking: 10 minutes at 390°F (200°C), then 10 minutes at 355°F (180°C)
Milk | 1L |
Sugar | 40g |
Salt | 10g |
Butter | 240g |
Flour | 680g |
Eggs | 16 |
1
Choux Pastry
Heat the milk, sugar, salt and butter in a saucepan. Bring to a boil. Add the flour and let the dough dry out (it should no longer stick to the pan). Put into the mixer bowl. Using the paddle attachment, turn the dough over so it cools slightly. Once the dough reaches 105°F (40°C), add the eggs a little at a time.
Piping: Grease a baking pan, prepare a piping bag with a round nozzle, and pipe the choux pastry over 11cm of the length.
Baking: 10 minutes at 390°F (200°C), then 10 minutes at 355°F (180°C)
Milk | 1L |
Sugar | 40g |
Salt | 10g |
Butter | 240g |
Flour | 680g |
Eggs | 16 |
2
Lemon Cream
Heat the purees, water and egg yolks to 115°F (45°C). Add the sugar, pectin and stabilizer mixed together. Pasteurize up to 185°F (85°C).
Cool to 95/115°F (35/45°C) and blend with the creamed butter. Cover with plastic wrap. Set aside until assembly.
CARAMAN lemon puree | 85g |
Water | 85g |
Sugar | 70g |
Egg yolks | 45g |
Sorbet stabilizer | 6g |
Pectin NH | 9.5g |
Butter | 70g |
2
Lemon Cream
Heat the purees, water and egg yolks to 115°F (45°C). Add the sugar, pectin and stabilizer mixed together. Pasteurize up to 185°F (85°C).
Cool to 95/115°F (35/45°C) and blend with the creamed butter. Cover with plastic wrap. Set aside until assembly.
CARAMAN lemon puree | 85g |
Water | 85g |
Sugar | 70g |
Egg yolks | 45g |
Sorbet stabilizer | 6g |
Pectin NH | 9.5g |
Butter | 70g |
3
Lemon Jelly
Heat the lemon puree and water to 105°F (40°C). Add the sugar and agar-agar mixed together and the bloomed gelatin. Bring to a boil, adding the zest. Strain and pour into a mold with a thickness to suit your chosen size.
CARAMAN lemon puree | 100g |
Water | 150g |
Sugar | 90g |
Agar-agar | 4.5g |
Gelatin powder 220 bloom | 8g |
Water | 40g |
Lemon zest | 1 lemon |
3
Lemon Jelly
Heat the lemon puree and water to 105°F (40°C). Add the sugar and agar-agar mixed together and the bloomed gelatin. Bring to a boil, adding the zest. Strain and pour into a mold with a thickness to suit your chosen size.
CARAMAN lemon puree | 100g |
Water | 150g |
Sugar | 90g |
Agar-agar | 4.5g |
Gelatin powder 220 bloom | 8g |
Water | 40g |
Lemon zest | 1 lemon |
4
Italian Meringue
Cook the sugar with the water. Start whipping the egg whites when the syrup reaches 230°F (110°C). When it reaches 250°F (121°C), remove it from the heat and pour it onto the whipped egg whites, combining the two. Allow to rise as it cools.
Sugar | 105g |
Water | 25g |
Egg whites | 55g |
4
Italian Meringue
Cook the sugar with the water. Start whipping the egg whites when the syrup reaches 230°F (110°C). When it reaches 250°F (121°C), remove it from the heat and pour it onto the whipped egg whites, combining the two. Allow to rise as it cools.
Sugar | 105g |
Water | 25g |
Egg whites | 55g |
Assembly and finishing
Make a nick in your eclair at about a third along its length so that there is a small opening on the top. Use a piping bag to fill your eclairs with lemon cream. Once all your eclairs are filled, pipe on the Italian meringue using a fluted tip. Lightly blowtorch the meringue to give it a pretty golden color. Arrange the agar-agar cubes as desired, along with the lemon zest.
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Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
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