HANOS horeca groothandel
Foodxperience

Lemon éclair

Deliciously fresh!

Ingredients

120gsugar
150gwhite fondant
30gLemon zest
3Gelatin sheets
180gSoft butter
4Eggs
juice
170gLemon puree

Preparation

  1. First, follow the basic recipe for making an éclair. Check 'making éclair' at CuliTools.
  2. Soak the gelatin sheets in cold water.
  3. Put the eggs, lemon zest, sugar, and lemon purée (Boiron) in a pan and heat to 85°C. Pour through a fine sieve and stir in the soaked gelatin.
  4. Finally, mix in the butter until you have a nice homogeneous mixture.
  5. Refrigerate for two hours before use.
  6. Make a lemon glaze by bringing 45 grams of sugar syrup at 30 degrees Baumé (see basic éclair recipe) with the juice of half a lemon to a boil. Pour this over 150 grams of white fondant and stir well. Optionally, color with yellow food coloring.