On-trend éclair with yuzu

Pastry recipe
Arnaud Larher

Arnaud Larher

Pastry Chef
Meilleur Ouvrier de France 2007 - pastry-making and confectionery. Very early on in life, Arnaud Larher developed a passion for baking and went on a series of work experience courses in Brittany where...
  1. Composition

    1. Choux pastry

    2. Yuzu cream

    3. Icing

  2. Choux pastry

    Ingredients

    • Milk - 250g
    • Water - 250g
    • Butter - 250g
    • Salt - 7g
    • Sugar - 10g
    • Flour - 250g
    • Egg - 438g

    Bring the milk, butter, salt and sugar to the boil.
    Pour in the flour. Dry out the mixture.
    Gradually add the eggs, then pipe out balls of dough with a no. 12 plain nozzle.
    Bake at 200°C in a deck oven.
     

  3. Yuzu cream

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 380g
    • Frozen fruit purée 100% : Lemon - As required
    • Egg - 400g
    • Sugar - 370g
    • Vanilla (powder) - 1
    • Butter - 600g
    • Lemon zest - 1

    Mix the yuzu puree, sugar, eggs, vanilla powder and lemon juice in a saucepan.
    Cook the cream until it simmers at around 95°C.
    Let cool until 40 ° C and incorporate the butter then blend the mixture and refrigerate.
     

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  4. Icing

    Ingredients

    • Almond paste 50% - 250g
    • neutral glaze - 250g
    • yellow coloring - As required
    • glittering gold - As required
    • Silver glitter - As required

    Yellow coloured marzipan 50% - 250 g

    • Neutral glaze + yellow colouring + sparkling gold - 250 g

    • Small flowers in plastic chocolate + silver glitter

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