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Yuzu Basil Éclair Candied Cream

Category: Sweet Treats to Satisfy Any Craving

Yuzu Basil Éclair combines airy choux shells with a bright, tangy yuzu curd, all enveloped in a glossy yuzu glaze. The éclairs are piped with basil-infused whipped cream, creating a vibrant mix of citrus and herbal notes. To finish, each topped peak receives a sliver of candied yuzu peel and a micro basil leaf, adding visual appeal and a burst of fresh, aromatic contrast. This dessert pairs pillowy texture with sharp flavor, perfect for citrus lovers seeking a refined patisserie experience.

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Updated on Mon, 09 Jun 2025 11:02:56 GMT
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Recipe FAQs

→ What does yuzu add to the éclair?

Yuzu imparts a bright, floral citrus flavor that adds unique sharpness and depth to both the curd filling and glaze.

→ How can I find or substitute yuzu juice?

If fresh yuzu isn't available, use a blend of two parts lemon juice and one part lime juice for similar acidity and aroma.

→ Why infuse whipped cream with basil?

Basil brings a delicate, herbal freshness that complements the citrusy notes, creating a balanced and aromatic contrast.

→ How do you get a glossy finish on the éclair?

A gelatin-based yuzu glaze brushed or dipped onto the shells gives a shiny, eye-catching finish and extra flavor.

→ What's the secret to crisp éclair shells?

Baking choux until fully golden and dry inside ensures éclairs remain light and crisp, ready for filling and decorating.

Yuzu Basil Éclair Candied Cream

Light choux éclairs filled with basil cream, topped with yuzu glaze and candied peel for zesty, fresh contrast.

Prep Time
60 mins
Cooking Time
40 mins
Total Duration
100 mins
By: Loura

Recipe Type: Desserts

Skill Level: Advanced

Cuisine: French-Japanese fusion

Portions Yielded: 8 Serving Size (8 medium éclairs)

Dietary Preferences: Vegetarian

What You'll Need

→ Pâte à Choux (Éclair Shells)

01 120 ml water
02 120 ml whole milk
03 100 g unsalted butter
04 0.5 tsp salt
05 1 tsp sugar
06 120 g all-purpose flour
07 4 large eggs

→ Yuzu Curd Filling

08 120 ml yuzu juice (or 80 ml lemon juice and 40 ml lime juice)
09 3 egg yolks
10 80 g sugar
11 80 g unsalted butter, cubed
12 1 tsp yuzu zest or lemon zest

→ Glossy Yuzu Glaze

13 100 ml yuzu juice
14 60 ml water
15 80 g sugar
16 1 tsp powdered gelatin, bloomed in 1 tbsp water
17 Yellow food coloring (optional)

→ Basil Whipped Cream

18 200 ml heavy cream
19 1 tbsp fresh basil, blanched, dried and minced
20 2 tbsp powdered sugar
21 0.25 tsp vanilla extract

→ Garnish

22 Candied yuzu peel or lemon peel
23 Micro basil leaves

Steps To Follow

Step 01

Preheat the oven to 190°C. Line a baking sheet with parchment paper. In a saucepan, combine water, milk, butter, salt, and sugar; bring to a boil. Add flour all at once, stir constantly until the mixture forms a ball and pulls away from the sides. Transfer the dough to a mixer bowl and allow to cool for 5 minutes. Beat in eggs one at a time until the dough becomes glossy and smooth. Pipe into 10–12 cm logs on the prepared tray. Bake for 30–35 minutes until deeply golden and dry inside. Cool fully on a rack.

Step 02

In a heatproof bowl set over a simmering water bath, whisk together egg yolks, yuzu juice, yuzu zest, and sugar until thickened and pale. Remove from heat and whisk in cubed butter until smooth and emulsified. Cover and chill the curd until firm. Once cooled, pipe yuzu curd into each éclair by making a small hole in the base or side.

Step 03

In a saucepan, gently heat yuzu juice, water, and sugar until the sugar dissolves and the mixture is warm. Stir in bloomed gelatin and, if desired, a touch of yellow food coloring. Allow the glaze to cool slightly, then carefully dip or spoon glaze over each éclair top for a glossy finish.

Step 04

In a chilled bowl, whip cold heavy cream, blanched minced basil, powdered sugar, and vanilla extract to stiff peaks. Transfer to a piping bag and pipe domed peaks attractively along the glazed éclair tops.

Step 05

Adorn each whipped cream peak with a small piece of candied yuzu peel and a micro basil leaf for a refined presentation.

Notes and Tips

  1. Ensure the pâte à choux is fully dried during baking to prevent collapse and maintain a crisp texture.

Required Equipment

  • Saucepan
  • Heatproof bowl
  • Stand mixer or hand mixer
  • Piping bags
  • Baking sheet
  • Parchment paper

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains eggs, milk, and wheat gluten

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 270
  • Fats: 16 g
  • Carbohydrates: 27 g
  • Proteins: 5 g