Lemon Eclair Recipe – Bruno Albouze – THE REAL DEAL

Here is the new generation of eclair. This lemon eclair version is so refreshing and beautifully finished. Learn how to make pate a choux / choux pastry from scratch using the best technique and non-stick micro perforated baking liner. Stuffed with a luscious lemon marmalade and yuzu mousse. Recipe inspired by Chef Cedric Grolet. Enjoy! Executive Producer of THE REAL DEAL Cooking Channel on Youtube. "There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it". http://www.brunoskitchen.net/home Facebook https://www.facebook.com/BrunosKitchen Twiter https://www.twitter.com/BrunoAlbouze Instagram https://www.instagram.com/brunoalbouze Pinterest https://www.pinterest.com/brunoalbouze KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef Knife / Omega Series / VG10-VX - 8.5" Kiritsuke /Limited Edition Set / Acacia Wood Stand - Sheath DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5'' https://goo.gl/yUjnPj DALSTRONG Knife Set Block / Gladiator Series https://goo.gl/8KblfU DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75" https://goo.gl/EOAQDS DALSTRONG Santoku Knife - Omega Series - 7” https://goo.gl/yBe1FG All Clad 600 Wats immersion blender https://goo.gl/s8pAXP Pastry bowls http://goo.gl/pTTBc7 John Boos cutting board http://goo.gl/Kw9Zfc Silicone Velesco Mat https://goo.gl/k1GXa9 Pastry bowls http://goo.gl/pTTBc7 Le Creuset 12-inch pan http://goo.gl/2yo6EL Baking sheet http://goo.gl/SwkLrE Pro Portable Electronic Balance http://goo.gl/DYweuq Cuisinart Food Processor https://goo.gl/rPXUya Wire cooling rack http://goo.gl/V3BzHp Vollrath whisk http://goo.gl/6RZIJC

🍰 CHOUX AU CITRON MERINGUES 🍰

🍰 Vous voulez une recette de dessert frais ? :) Ne cherchez plus, Chef Stéphane vous propose d'apprendre à faire des choux au citron meringués. Miaaaaaam ! 🍰 ■ Découvrez tous les ingrédients pour faire vos choux citron meringués à la maison ➡ https://www.cerfdellier.com/14425-pack-recette-chou-citron-meringue.html ■ Pour la recette écrite c'est juste ici ➡ https://blog.cerfdellier.com/choux-au-citron-meringues ■ Retrouvez tous nos produits sur http://www.cerfdellier.com ■ Suivez nos actualités sur Facebook ➡ https://www.facebook.com/CerfDellier/ INGRÉDIENTS POUR 10 CHOUX ETAPE 1 – LE CRAQUELIN - 40 g de beurre demi-sel - 50 g de cassonade - 50 g de farine ETAPE 2 – LE CREMEUX CITRON - 1 feuille de gélatine Patisdecor https://www.cerfdellier.com/8077-gelatine-bovine-en-feuilles-patisdecor-x10.html - 2 œufs - 100 g de sucre semoule - 120 g de beurre mou - 100 g de jus de citron - Zestes de citron jaune ETAPE 3 – LA PÂTE A CHOUX - 80 g d’eau - 80 g de lait demi-écrémé - 80 g de beurre - 2 g de sel - 80 g de farine T55 - 140 g d’œuf - 4 g de sucre - Arôme naturel de vanille https://www.cerfdellier.com/6882-arome-naturel-vanille-patisdecor-50-ml.html ETAPE 4 – LA MERINGUE - 3 blancs d’œuf - 160 g de sucre semoule - 30 g d’eau - Extrait de yuzu https://www.cerfdellier.com/12436-extrait-de-yuzu-patisdecor-50-ml.html

Kit Pop éclair Silikomart by Copenhagen Cakes sur Maspatule.com

https://www.maspatule.com/plaque-silicone-avec-empreintes/9473-kit-moule-pop-eclair-x6-silikomart.html Découvrez le kit pop éclair Silikomart avec Copenhagen Cakes ! Réalisez toutes sortes d'entremets et gâteaux !

Choux /Choux au Craquelin / Choux Cream / French Crunchy Cream Puff /Nattharinkitchen

1. Choux pastry or pâte à choux ( 8-10 Choux ) Butter 30 g Milk 30 g Water 30 g Salt 1/4 tps Sugar 1 tsp Cake Flour 35 g 1 Egg (L) 2. Craquelin Butter (soft) 25 g Brown Sugar 25 g Flour ( AP) 25 g Choux au Craquelin : Baking at 150-160 C. : Baking time 35 Minutes 3. Cream Cheese Filling Whipping Cream 200 ml Icing Sugar 30-45 g 1 Vanilla Bean whisking until soft peak Cream Cheese Philadelphia 60 g Mascarpone 70 g Icing Sugar 1 Tbsp Whisking until combine and adding the whipped cream and mix well

choux pastry Spectacular.

Sweet Artist Academy is a patisserie training centre created to promote the beauty of the sweet trade. We want encourage and motivate all to follow this beautiful profession. Our training is fully hands on, no share jobs. It is not a hobby class but , we are open for public and trade alike. Learn in a professional and yet fun environment with highly trained pastry chefs. No training required, we train you.

Lemon Rose Dessert –Bruno Albouze –THE REAL DEAL

The lemon rose dessert; a fashionable interpretation of the classic lemon tart. A flaky tart shell filled with a smooth almond cream and topped with lemon cremeux, poached lemon marmalade, and yuzu mousse. The cake is then sprayed with a white chocolate & cocoa butter mixture which produces an ultimate velvet effect... Lots of steps but worth the effort! Executive Producer of THE REAL DEAL Cooking Channel on Youtube. "There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it". http://www.brunoskitchen.net/home Facebook https://www.facebook.com/BrunosKitchen Twiter https://www.twitter.com/BrunoAlbouze Instagram https://www.instagram.com/brunoalbouze Pinterest https://www.pinterest.com/brunoalbouze KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef Knife / Omega Series / VG10-VX - 8.5" Kiritsuke /Limited Edition Set / Acacia Wood Stand - Sheath DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5'' https://goo.gl/yUjnPj DALSTRONG Knife Set Block / Gladiator Series https://goo.gl/8KblfU DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75" https://goo.gl/EOAQDS DALSTRONG Santoku Knife - Omega Series - 7” https://goo.gl/yBe1FG All Clad 600 Wats immersion blender https://goo.gl/s8pAXP Pastry bowls http://goo.gl/pTTBc7 John Boos cutting board http://goo.gl/Kw9Zfc Silicone Velesco Mat https://goo.gl/k1GXa9 Pastry bowls http://goo.gl/pTTBc7 Le Creuset 12-inch pan http://goo.gl/2yo6EL Baking sheet http://goo.gl/SwkLrE Pro Portable Electronic Balance http://goo.gl/DYweuq Cuisinart Food Processor https://goo.gl/rPXUya Wire cooling rack http://goo.gl/V3BzHp Vollrath whisk http://goo.gl/6RZIJC https://goo.gl/HgSYCU Lemon Marmalade Insert (Make a day ahead) 0.70 cup (180g) lemon juice (preferably Meyer lemon) 1/3 cup (80g) water 1/3 cup (60g) sugar 0.13 ounces (4g) agar-agar. 8 ounce (240g) poached lemons (semi-confit) 2 ounce (60g) finger lime, halved and caviar squeezed out 1.2 ounce (40g) lemon supreme (lemon flesh), chopped 0.2 ounce (6g) fresh mint, thinly chopped. Combine sugar and agar-agar and set aside. Heat up water and lemon juice. Whisk in sugar-agar mixture; bring to a boil and cook for 2 on low. Chill on ice water and refrigerate until firm. Meanwhile, dice poached lemons. Add lemon supreme, finger lime and mint. Smooth out the chilled lemon mixture with an immersion blender and add to the poached lemons mixture. Scoop out and fill the mini demi-sphere silicone mold (1Tbsp to 1.5Tbsp /15g to 25g) and freeze completely. Yuzu Ganache Monté / Mousse (Make a day ahead) 0.9 cup (240g) heavy cream, hot 0.9 cup (240g) heavy cream, chilled 0.1 ounce (3g) gelatin, soaked in cold water and drained 4.6 ounces (140g) white chocolate, just melted 4 ounces (120g) yuzu juice. Blend melted chocolate with hot cream. Add gelatin, remaining chilled cream and yuzu juice. Blend well and chill overnight. When ready to use, beat to soft peaks. More @www.brunoskitchen.net

SPECULOOS ECLAIRS - Sumopocky

These Speculoos Eclairs are a fun twist to the classic French eclairs. If you are not familiar with Speculoos, it is spreadable cookie butter (and yes, tastes as delicious as it sounds! ^__^ ) • FULL RECIPE | http://www.sumopocky.com/2017/06/speculoos-eclair-recipe.html • BASIC CHOUX PASTRY | https://www.youtube.com/watch?v=0f3YrJRdyJE SITE | http://www.sumopocky.com INSTAGRAM | http://www.instagram.com/sumopocky FACEBOOK | http://www.facebook.com/sumopocky YOUTUBE | https://www.youtube.com/c/sumopockyblogspot

Chocolate Choux au Craquelin Recipe 🍊 Crispy Mandarin Cream Puffs 🍊 Tasty Cooking Recipes

Chocolate Choux au Craquelin Recipe 🍊 Crispy Mandarin Cream Puffs 🍊 Tasty Cooking Recipes CRAQUELIN : Unsalted butter - 55 gr. Sugar - 55 gr. All - purpose flour - 50 gr. Food coloring CHOCOLATE CHOUX PASTRY : Milk - 160 ml. Water - 130 ml. Unsalted butter - 120 gr. Sugar - 1 tsp. Salt - 1/2 rsp. All - purpose flour - 135 gr. Cocoa powder - 25 gr. Eggs - 200 gr. MANDARIN FILLING : Egg yolks - 4 pcs. Mandarin zest - 1 tbsp. Mandarin juice - 110 ml. Sugar - 50 gr. Unsalted butter - 60 gr. White chocolate - 250 gr. Whipping cream - 200 gr. Please, subscribe - https://goo.gl/fXG6Js Click bell icon to get notification for new videos. How To Make CRUFFIN - https://www.youtube.com/watch?v=aCtxEdAj2n0 Homemade MAYONNAISE - https://www.youtube.com/watch?v=qhYs9OeFMas Perfect Lemon Curd Recipe ♥ Tasty Cooking - https://www.youtube.com/watch?v=6bb07swEo-k Simple Salad With Crab Sticks and Tomato for 5 Minutes - https://www.youtube.com/watch?v=F46CSdegtMg McDonald's Natural Potato Wedges At Home - https://www.youtube.com/watch?v=Aifh_Y37c8k DIY What Can Replace MAYONNAISE. Alternative to Mayonnaise - https://www.youtube.com/watch?v=KEW2RnGibtM How To: Homemade Cheese In Under 1 Hour With Parsley And Garlic - https://www.youtube.com/watch?v=JdOPHfXiNxU How To Make Delicious Stuffed Eggs - The Easiest Stuffed Eggs Recipe - https://www.youtube.com/watch?v=ahbf08EUZhk Find me on : Facebook - https://www.facebook.com/tastycookingvideos/ Instagram - https://www.instagram.com/tastycookingvideos/ Twitter - https://twitter.com/TastyCookingVid

mastercook9 clement higgins pochage meringue

Cours de pâtisserie avec Clément Higgins, des Bricoleurs de douceurs à Marseille, pochage de la meringue sur une tarte kalamansi

Les secrets pour réussir ses mini éclairs au citron meringué

Christophe Adam est chef pâtissier. Pour le repas de Noël en guise de mignardise, il réalise pour nous sa recette de mini éclair au citron meringué.

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