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Miss Choux Pink Lady®

  • Intermediate
  • 1h 30min
  • 30 min
  • 6 Servings

Ingredients

  • For the choux pastry
    • 160 g Flour
    • 4 eggs
    • 1 pinch of salt
    • 100 g butter
    • 250 ml water
  • For the apple and lemon cream
    • 2 Pink Lady® apples
    • 1 tbsp Flour
    • 1 lemon
    • 4 egg yolks
    • 130 g sugar
    • 125 g butter
  • For the garnish
    • 1 half lemon
    • 6 fresh mint leaves
    • 100 g raspberries
    • 100 g currants

Steps

Step 1/3 : For the choux pastry

  • Bring the water, butter and salt to boil in a saucepan.
  • Remove from heat.
  • Gradually fold in the flour.
  • Cook the mixture for 5 minutes and leave to cool.
  • Add the eggs one by one and mix in
  • Fill a pastry bag with the mixture.
  • Make a number of 7cm sticks on a baking tray.
  • Bake for 20 minutes at 200°c.
  • Remove from oven and remove sticks from tray.
  • Leave to stand on a wire rack.

Step 2/3 : For the apple and lemon cream

  • Soak the gelatine sheets in cold water.
  • Peel and dice the Pink Lady® apple.
  • Sprinkle the diced apple with the juice of half a lemon.
  • Melt the apples for about ten minutes.
  • Remove from heat and blend the mixture.
  • Add the sugar, the pieces of butter and the zest of a lemon quarter.
  • Dilute the corn flour with the remaining lemon juice.
  • Pour the corn flour into the sauce, whisk and bring the mixture to the boil.
  • Add the softened gelatine and whisk the apple and lemon cream.
  • Cool. Leave to stand for at least 2 hours in the refrigerator.
  • Remove the apple and lemon cream from the refrigerator and whisk before filling a pastry bag

Step 3/3 : For the garnish

  • Cut a small window in the top of the eclairs.
  • Fill the eclairs with the cream.
  • Cut the Pink Lady® apples in fine julienne strips then sprinkle with lemon juice.
  • Decorate the top of the eclairs with the julienne strips of Pink Lady® apples, the raspberries and the mint.
  • Sprinkle the eclairs with a little lemon zest
  • For the choux pastry
    • 160 g Flour
    • 4 eggs
    • 1 pinch of salt
    • 100 g butter
    • 250 ml water
  • For the apple and lemon cream
    • 2 Pink Lady® apples
    • 1 tbsp Flour
    • 1 lemon
    • 4 egg yolks
    • 130 g sugar
    • 125 g butter
  • For the garnish
    • 1 half lemon
    • 6 fresh mint leaves
    • 100 g raspberries
    • 100 g currants
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