Yuzu Basil Éclair Candied Cream (Printable Version)
Light choux éclairs filled with basil cream, topped with yuzu glaze and candied peel for zesty, fresh contrast.
# 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:
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.
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.
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.
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.
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:
01 -
Ensure the pâte à choux is fully dried during baking to prevent collapse and maintain a crisp texture.