LEMON AND LIME ÉCLAIR

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Ingredients

  • 8 Portions

  • Lime Curd

    • 200g Fresh Lime Juice
    • 200g Sugar
    • 200g Whole Egg
    • 200g Avonmore Unsalted Butter
    • 2 Gelatine Leaves

  • Green Cocoa Spray

    • 400g White Chocolate
    • 100g Cocoa Butter
    • 3g Green food colour

  • Lemon Sponge

    • 2 Eggs
    • 150g Sugar
    • 2 Lemons Zest and Juice
    • 75g Avonmore 38% Whipping cream
    • 140g Plain Flour
    • 2.5g Baking Powder
    • 50g Avonmore Unsalted Butter

  • Lemon Filling

    • 175g Plain Yoghurt
    • 75g Lemon Puree
    • 15g Honey
    • 60g Sugar
    • 60g Egg White
    • 4.5 Gelatine Leaves
    • 375g Avonmore 35.1% Whipping cream

  • Yellow Glaze

    • 300g Sugar
    • 150g Water
    • 200g Condensed Milk
    • 360g White Chocolate
    • 32g Gelatine
    • 4oz Water
    • Yellow Drops

  • Almond Crumb

    • 100g Almonds ground
    • 50g Icing Sugar
    • 75g Egg White
    • 1g Colour

  • Biscuit

    • 275g Flour
    • 7g Baking Powder
    • 125g Butter
    • 100g Sugar
    • 125g Golden Syrup
    • 5g Bread Soda
    • 1 Vanilla Pod

  • Lemon Zest

    • 20g Lemon Zest
    • 100g Sugar
    • 100g Water

  • Mini Meringue’s

    • 60g Egg White
    • 120g Granulated Sugar
    • 3g Vinegar

  • Lemon Gel

    • 100g Lemon Juice
    • 50g Water
    • 50g Stock Syrup
    • 2g Agar Agar

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The recipe, Step by Step

Elements

  1. Lime Curd
  2. Green Cocoa Spray
  3. Lemon Sponge
  4. Lemon Filling
  5. Yellow Glaze
  6. Almond Crumb
  7. Biscuit
  8. Lemon Zest
  9. Mini Meringue’s
  10. Lemon Gel

Décor:

  1. Lime Curd

    1. Add lime juice, eggs and sugar to a saucepan cook over low heat whisking continuously until thickened.

    2. Once thickened, remove from heat and incorporate gelatine.

    3. Then whisk in soft cubed butter.

    4. Fill mould with curd and blast freeze.

    5. Demould and spray with green cocoa.

  2. Green Cocoa Spray
  3. Lemon Sponge

    1. Whisk eggs, sugar and lemon zest to ribbon stage.

    2. Add the cream while whisking.

    3. Fold in the dry ingredients.

    4. Bake in 9” x 12” cake frame at 170°c for 20 mins.

    5. Pour the lemon juice over the sponge after removing it from the oven.

    6. Allow to chill before cutting fingers for your mould.

  4. Lemon Filling

    1. Soak gelatine in a bowl of iced cold water.

    2. Warm the lemon puree and add gelatine to dissolve.

    3. Add to honey and yogurt.

    4. Make meringue with egg white and sugar.

    5. Fold into yogurt honey lemon and gelatine.

    6. Then fold in the cream.

    7. Fill in Mould and blast freeze.

  5. Yellow Glaze

    1. Soak gelatine.

    2. Bring sugar ,water, condensed milk and yellow food colouring to the boil.

    3. Add soaked gelatine.

    4. Pour over chocolate and blend.

    5. Allow to cool before glazing.

  6. Almond Crumb

    1. Mix together.

    2. Spread on a tray.

    3. Bake at 130˚c for 30 mins.

    4. Allow to cool.

    5. Blend to powder.

  7. Biscuit

    1. Make a crumble with all the dry ingredients and the butter.

    2. Add golden syrup & mix well.

    3. Roll out 2mm thickness.

    4. Cut into finger shapes.

    5. Bake at 170˚c in between two air mats for ten mins.

    6. Allow to cool before removing from the mat.

  8. Lemon Zest

    1. Combine ingredients, bring to a boil.

    2. Cover with cling film and allow to cool.

  9. Mini Meringue’s

    1. Whip egg whites to soft peaks.

    2. Add sugar slowly.

    3. Add vinegar.

    4. Pipe on to silicone mats and bake at 90˚c for 35 mins.

  10. Lemon Gel

    1. Bring to the boil.

    2. Allow to chill.

    3. Blend and pass through fine sieve place in bottle.