Lemon Strawberry Éclair

Ingredients

6 - Éclair Shells (716127)
Lemon Cream
Fresh Strawberries
Chocolate Flag

Lemon Cream

17.64 oz (500g)Lemon Juice
3.17 oz (90g)Sugar
1.41 oz (40g)Potato Starch
1.76 oz (50g)Eggs
3Lemon Zests

Lemon Cream

  1. In a mixing bowl, combine the lemon juice, eggs, sugar, potato starch, and lemon zest.
  2. Cook the mixture in a bain-marie until it reaches 194° F (90° C).
  3. Stop cooking and add the butter.
  4. Place the mixture in the refrigerator.

Presentation

  1. Cut the éclair in two and fill with lemon cream, using a piping bag.
  2. Place the small strawberries on the cream.
  3. Place the flag on top of the éclair.
  4. Sprinkle with red glitter.

* We suggest putting the éclairs in the refrigerator the day before so they regain moisture.