Components/recipes:

• Eclair shell
• Yuzu curd
• White chocolate lemongrass cremeux
• Strawberry shiso sauce
• Shiso compressed strawberries
• White chocolate strawberry shards

Eclair Shell

Yield : ~ 12 Eclairs

• Butter 5 TBL
• Water 1/3C
• Milk 1/3C
• Salt pinch
• Sugar 1 TBL
• Bread flour 3/4C
• Eggs 3 each

1. Bring milk, water, salt, sugar, and butter to a boil until all is melted and combined.
2. Add flour and cook while stirring vigorously with a spatula for 5 minutes or until dough clears the side of the bowl and there is a film on the bottom of the pot.
3. Remove from heat, pour into a kitchenaid bowl with a paddle attachment and paddle on medium for 1 minute to release some of the heat.
4. Add eggs one at a time until desired pipeable consistency is reached (should be the consistency of toothpaste).
5. Place dough in a piping bag with an 827 star piping tip.
6. Pipe 5” sections on a parchment lined sheet tray, 2” apart.
7. Bake at 400F for 10 minutes, reduce temperature (DO NOT OPEN OVEN) to 350F and continue to bake until deep golden brown, approximately 12 additional minutes depending on oven.
8. Remove from oven and let cool to room temperature before filling.

Yuzu Curd

Yield : 1 pint

• Yuzu juice ½ C
• Agar Agar 1 teaspoon
• Sugar ½ C
• Eggs ½ C
• Butter ½ C

1. Boil juice with agar, whisking to hydrate.
2. Whisk together sugar and eggs and slowly add half of hot mixture while whisking. Return all back to the pot.
3. Whisk constantly and bring back to a boil.
4. After it boils, pour into a vitamix blender and add butter on low speed until smooth.
5. Place in a container with plastic wrap directly on the surface and let set overnight.
6. To use, whip in a mixer until smooth & pipeable. Place in a piping bag with a “donut” piping tip.
7. Pipe into bottom half of eclairs until full.

White Chocolate Lemongrass Cremeux

Yield : 2C

• Milk 1/8C
• Heavy cream #1 1/8C
• Salt pinch
• Granulated sugar #1 1 TBL
• Lemongrass, bruised and chopped ½ stalk
• Lemon zest ½ large lemon
• Sugar #2 1 TBL
• Egg yolks 1 each
• Gelatin sheets 1 each
• White chocolate (not vanilla chips) 1/3 C
• Heavy cream #2 ½ C

1. Whip heavy cream #2 until soft peaks and place in the fridge until later
2. Combine milk, heavy cream #1, salt, sugar #1, lemongrass, and lemon zest in a pot over medium heat. Bring to a simmer, stirring. Once simmering, turn off heat and place a lid on the pot. Let sit and steep at room temperature for 30 minutes.
3. While steeping, place gelatin sheets in ice water for 5 minutes. Squeeze out excess water and discard water and ice. Set bloomed sheets aside.
4. Remove lid from pot and turn heat back on. While reheating, whisk together sugar #2 and egg yolks. While whisking, slowly add a little of the simmering liquid until half of the milk mixture is added. Scrape all into the pot and stir constantly over low heat until slightly thickened.
5. Strain through a fine mesh strainer and add gelatin sheets and chocolate. Immersion blend to combine. Let cool until room temperature and then fold in reserved whipped heavy cream.
6. Chill in fridge overnight. The next day, whip until smooth and pipeable and place in a piping bag with a star piping tip. Reserve until ready to plate.

Strawberry Shiso Sauce

Yield : 2C

• Fresh strawberries, capped and sliced 2.5 C
• Granulated sugar ½ C
• Fresh shiso leaves 1 bunch (6g)
• Yuzu juice (or lemon juice) 2 teaspoons
• Glucose (or light corn syrup) 1 Tablespoon

1. Chiffonade (roll & chop) shiso leaves.
2. Place berries, chopped shiso, sugar, yuzu juice, and glucose in a pot together.
3. Bring to a simmer & let cook down until berries are soft.
4. Remove from heat & blend until smooth.
5. Pass through a fine mesh strainer and discard solids.
6. Chill until ready to use.

Compressed Strawberries

Yield : 1 pint

• Fresh, ripe strawberries, capped and quartered 1 container
• Shiso leaves, bruised 1 bunch (6 grams)
• Granulated sugar 1 C
• Water 1 C
• Yuzu juice (or lemon juice) 1 TBL

1. Simmer leaves, sugar, water, and lemon juice until sugar has dissolved. Simmer 5 minutes on low.
2. Place quartered strawberries in a container and pour hot syrup over top. Place a piece of plastic wrap directly on the surface to have minimal air. Chill in fridge for 1 day.
3. Remove shiso leaves and store in fridge until needed or up to 3 days.

White Chocolate Strawberry Shards

Yield : ¼ sheet tray

• White chocolate (not vanilla chips) 1C
• Freeze dried strawberries ¼ C

1. Line ¼ sheet tray with parchment paper or a Silpat.
2. Melt chocolate until smooth. Pour on prepared tray and spread with an offset spatula until very thin.
3. Crush strawberries by hand and sprinkle over the chocolate while still liquid
4. Place in the freezer to firm.
5. Remove once firm and break into shards. Store in the fridge until needed in an airtight container.

To Compose

1. Pipe yuzu curd (from the bottom) into the éclair shell until full (should feel heavy in your hand)
2. Place a heaping spoonful of strawberry sauce on a plate and use the back of the spoon to swoosh it across the plate
3. Place the filled éclair in the center on the plate, on top of the sauce
4. Pipe 4-5 white chocolate lemongrass cremeux kisses on top of the éclair
5. Place 3 compressed strawberry quarters at the top right of the éclair on the plate, another 3 on the left of the éclair at the middle part of the éclair, and another 3 on the bottom right of the éclair
6. Place 3 shards of white chocolate strawberry shards on top of the cremeux on the éclair.

This seasonal sweet found at O-Ku in Atlanta, Georgia comes courtesy of IRHG culinary director of pastry Anne White.