Strawberry Éclair

Pastry recipe
Lloyd Hamon

Lloyd Hamon

Pastry Chef
France: 2000: Pastry Second at Restaurant des Forges 2002: Pastry Chef at Relais des Diligences China: 2005: Pastry Chef at “La Seine” Guangzhou 2010: Opening own brand “Cheris Patisserie” Guangzhou 2...
  1. Choux paste


    • Water - 160g
    • Milk - 160g
    • Sugar - 6g
    • Salt - 4g
    • Butter - 160g
    • Vanilla (essence) - 8g
    • flour T55 - 160g
    • Egg - 280g

    In a sauce pan, boil water, milk, sugar, salt, vanilla oil and butter.
    Add flour, then dry it few minutes.
    Add slowly eggs until good texture.
    Spread on a tray 13cm long. Cook at 175˚C about 40 minutes.

  2. Almond Paste


    • Almond powder - 320g
    • Icing sugar - 320g
    • © Cointreau - As required
    • Egg white - 80g

    Mix almond powder and icing sugar to Robot Coupe.
    In mixer, mix it with egg white, and add Cointreau
    Color it with some red coloring.

  3. Strawberry Cream


    • Frozen fruit purée, sugar added : Strawberry - 470g
    • Frozen fruit purée, sugar added : Raspberry - 30g
    • Egg - 50g
    • Sugar - 90g
    • flour T55 - 60g
    • Gelatin - 30g
    • Butter - 90g
    • Egg yolk - 120g

    Beat eggs, egg yolks and sugar until pale and add the flour previously sieved.
    Add both purees.
    Cook slowly until it thickened. Boil
    Remove from the stove and add gelatin.
    Cool down to 45°C and add butter. Keep in the fridge overnight.

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