2019 KEEN YOUNG COOK FINALIST: SHANNON DARKE

Blackberry & Lemon Eclairs with a Lemon Curd Creme Patisserie

"Profiteroles are my "signature" dish, I make them often for family parties. I thought I would like to make them but with some seasonal fruits, and I thought of elderberries, but there were not on the bushes and so blackberries would be good, and I thought lemon compliments that flavours well.

 

Then I thought a mixture of fruits would be even better of different colours. As a filling I decided to make a creme patisserie, and to show more skills by making lemon curd to a tangy creamy filling. I decided to finish them off with drizzle of dark chocolate, to add a different taste and a more professional finish. I hope you like them."

Ingredients

Eclairs - makes 16 small ones

  • 70 g of strong plain flour 

  • 150 ml(5 fl oz) of cold water

  • 55 g of butter, cut into pieces, 

  • 2 medium eggs 

  • 1 tsp of caster sugar

  • 100g melted dark chocolate

 

For the creme patisserie ( Mary Berry)

  • 300 ml/5fl oz whole milk

  • 1 tsp vanilla extract

  • 50g/ caster sugar

  • 50g/ plain flour

  • 2 free-range egg

  • 150 double cream
     

LEMON CURD - Microwave or bain-marie

  • 60g grams unsalted butter melted and slightly cooled

  • 100 grams granulated sugar

  • 2 large eggs

  • 120ml freshly squeezed lemon juice ( 2 lemons)

  • Zest of 1 lemon (about 1 tablespoon)

 

Icing

  • 200g icing sugar

  • 100g each of raspberries and blackberries + some of the lemon curd

 

Method

1. Cut up butter
2. Sieve flour on to paper
3. Water and butter into pan
4. Whisk eggs in a jug
5. Heat oven to gas mark 6 or 200°C on a medium heat water and butter.
As soon as it is boiling, turn off the heat
6. Quickly tip in all the flour and beat well with electric whisk
7. Beat until you have a smooth ball this will probably take less than a minute.  Leave to cool 5 mins
8. Beat in the eggs a little at a time,
9. Place teaspoonful or pipe onto baking tray and bake on a high shelf for 10         minutes.
10. Turn up heat to Gas mark 7 (220°C), and bake for a 15-20 minutes until deep golden
11. Pierce sides+ return to oven for 5 mins

Creme patisserie:
1. Put the milk and vanilla in a saucepan. Heat until it is just scalding (you'll just be able to dip your finger in).
2. Put the sugar, flour and egg in a mixing bowl and whisk.
3. Pour in half the hot milk and whisk until smooth.
4. Pour in rest of the hot milk.
5. Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick for 2 or 3 minutes.
6. Pour into a wide shallow tray, cover with cling film, chill in the fridge.
7. Once cold, pour in the double cream, while whisking constantly.


Lemon Curd:
1. Prepare the zest and then lemon juice
2. Melt the butter in a large bowl
3. Whisk in all the ingredients.
4. Microwave on medium for about 5 minutes- stir sometimes/ Or place in a bain-marie- and leave to cook- stir occasionally
5. Pour into warm sterilised jars

Make up the icing...
1. Pure the fruit then sieve the puree
2. Mix in the icing sugar to make a glaze for the raspberries and a thicker icing for the blackberries. mix some icing with some lemon curd.
3. Pipe the creme anglaise into the eclairs
4. Dip into the icing- leave to set in the fridge.
5. Drizzle on melted chocolate
6. Serve when cool.
7. Pipe the crème anglaise mixed with lemon curd into the eclairs.


 

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