HANOS horeca groothandel
Foodxperience

Yuzu éclair

Making an éclair takes a bit of practice, but with our step-by-step preparation method, it will be a success.

Ingredients

30gLemon zest
4itemsEggs
170gBoiron yuzu purée
180gbutter
120gsugar
3itemsGelatin sheets
10gYuzu juice
150gFondant

Preparation

  1. First, follow the basic recipe for making an éclair. Check 'making éclairs' in the CuliTool under this recipe.
  2. Soak the gelatin sheets in cold water.
  3. Put the eggs, lemon zest, sugar, and yuzu purée (Boiron) in a pan and heat to 85°C.
  4. Pour this through a fine sieve and stir in the soaked gelatin.
  5. Finally, mix in the softened butter until you have a nice homogeneous mixture.
  6. Refrigerate for two hours before use.
  7. Fill the éclairs with the yuzu mixture.
  8. Top with a glaze made with yuzu juice. Take 35 grams of sugar syrup at 30 degrees Baumé.
  9. Bring this to a boil with 10 grams of yuzu juice. Pour it over 150 grams of white fondant and stir well.
  10. Add yellow food coloring if desired.
  11. Garnish as desired.