Éclair, lemon cream, caramelized meringue, lime zest

Preparation time: 20 min

Preheat your Four at 400 °F

• For the éclairs

  In a saucepan bring to boil the water, the milk, the sugar, the salt, the butter and the vanilla. Remove from the stove and add the flour with a wood spoon. Cook together on the fire until the dough pulls away from the edge of the pan. Put the mix in the mixer and add the eggs one by one. Fill a pastry bag with the dough and realize the éclairs, 12 cm long on a baking tray with parchment paper. Put it in the oven and cook it until it gets golden brown.

• For the lemon cream

  In a pot, put all the ingredients except the butter following the ingredients recipes. Put it on the stove, mix the cream constantly until it boils. Let it boil for at least 30 seconds. Pass the cream through a tamis, add the butter in the cream, reserve in the fridge with a saran wrap on.

   

   

• Lemon cream

  In a medium stewpot, throw everything in aside from the butter. Bring to a boil at medium heat while whisking continuously. Then lower down the heat and let everything come to a nice and smooth mix for 30mins.

  Sieve the mixture and off the heat, gradually incorporate the butter. Saran wrap on.

• For the platting

  Remove the hat of the eclair, fill it with lemon cream, with a pastry bag, make some little balls of meringue on the top, sprinkle with icing sugar, pass the flame of the blowpipe on the top to caramelize it.