Eclair with fresh crème suisse and strawberry
Recipe by Jurgen Koens - Pastryclub
Ingredients
Eclair pastry
66 g pastry butter or beurre sec
50 g whole milk
115 g water
4 g sugar
2 g fleur de sel
110 g T45 or Zeeland flour
165 g egg
Fresh cream suisse
55 g egg yolk
45 g sugar A
25 g custard powder
1 g sea salt
335 g milk
20 g lemon juice
400 g cream
40 g sugar B
Preparation
Eclair pastry
Heat the butter, milk, water, sugar and salt.
Bring to the boil and remove from the heat. Add the flour immediately and stir quickly.
Cook gently on a low heat.
Remove from the heat and place in a food mixer bowl with flat beater.
On a low setting, add the egg little by little until it is fully incorporated.
Pipe long strips of 55 cm with a serrated piping nozzle.
Freeze and cut into 11 cm pieces. Keep them frozen until baking.
Place them frozen on baking sheets and allow them to thaw for 30 minutes.
Bake them at 175˚C without steam. Do not open the oven doors until the eclair shells have set properly. Continue baking until done.
Fresh cream suisse
Mix the yolks, sugar A, custard and salt and stir until completely smooth.
Boil the milk and pour it into the mixture while stirring.
Pour the mixture back into the pan and bring it to the boil again. Keep stirring continuously.
Remove from the heat and keep stirring.
Cover with cling film and set aside to cool.
Loosen the yellow cream with the lemon juice.
Whip the cream with the sugar B and fold it lightly into the yellow cream.
Put the crème suisse into a piping bag with a smooth nozzle.
Construction
Cut off the top of the eclair and fill with crème suisse.
Halve the Prestige strawberries and place them alternately on the cream. Playfully pipe some more cream in between.
Finish with some decoration, raspberry mirror glaze and icing sugar.
