New user

Do you want to unlock recipes, get access to products fact sheets ? Sign up here and join the French-Lovers Brigade !

Almond, Rosemary, Apricot Eclairs

Baptiste Villefranque

By Baptiste Villefranque

Ingredients

Puff Pastry

  • water 250g
  • Eggs 4
  • Butter 80g
  • Salt 5g
  • Sugar 5g
  • Flour 150g

Almond milk Cream

  • Almond milk 100g
  • Butter 120g
  • Sugar 180g
  • Eggs 180g
  • Corn Starch 8g
Step1

Puff Pastry

Boil in a pan water, butter, sugar and salt.

Mix with flour and bake until the dough stick out of the pan like a ball. Put in a mixer and slowly add the eggs. When you obtain a beak the dough is ready to draw.

Step2

Almond Milk Cream

Boil almond milk in a pan.

In a bowl, whisk sugar, corn starch and eggs together.

Add the mixture to the almond milk into the pan and cook it while you are mixing until the mixture starts to give some bubbles. Take out the pan from the fire and put your lemon curd into a bowl. Wrap it with a plastic wrap and let it cool down.

Step3

Décor

Decorate the top of your éclair with some whipped cream, fresh apricots slightly roasted into butter, roasted sliced almond and fresh rosemary leaves.

A complete range of TECHNICAL FRENCH CREAM, BUTTER AND CREAM CHEESE

Reliability and high-quality are what makes our range so easy-to-use. Sculpting your fabulous ideas becomes a piece of cake !

EXTRA TASTE INCORPORATION BUTTER

Premium quality incorporation butter made with 100% French dairy cream, for extraordinary buttery recipes.

SIGNATURE WHIPPING CREAM 35.1%

Specially designed to highly perform when whipped, Candia Professional Whipping Cream is perfect for pastry Chefs.

rotate
rotate

Flip your tablet
for better navigation