Lemon Meringue Eclairs - Puratos

	Grams	Percentage (%)
Choux Paste
Tegral Choux	500
Oil	225
Water	1100
Choux Paste total	1825
Lemon Custard
Deli Citron	600
Cremyvit	185
Water/Milk	500
Lemon Custard total	1285
Meringue
Egg White	240
Caster Sugar	340
Meringue total	580

Working Method

Choux Paste

Pour the water and oil onto the Tegral Choux Mix.
Mix in planetary mixer with beater for 2 minutes on medium speed.
Scrape down, then continue to mix for 2 minutes on medium speed.
Pipe into desired shape with star nozzle.
Bake in deck oven at 185°C (40% top and 60% bottom heat) for 15 minutes with dampers closed.
Bake a further 25 minutes at 180°C with damper open.

Lemon Custard

With a whisk, combine Cremyvit and water/milk.
Whip for 1 minute, rest for 5 minutes and mix again for a further 1 minute until homogenous.
Mix Deli Citron and Cremyvit together.

Meringue

Mix the ingredients.
Whip everything together to form stiff peaks.

Assembly

Cut the tops of the eclairs off.
Pipe in the lemon custard and finish with meringue.

About this recipe

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