With a unique and delicious flavour combination, this incredible recipe is a must try.
Preheat the oven to 180 degrees celsius. Place the butter, milk, water, sugar and salt into a small saucepan and heat until boiling. It should be bubbling quite violently.
Take the pot off the heat and immediately add all the flour, stirring with a wooden spoon until no lumps exist.
Return the pot to low heat for 2-3 minutes to cook out the flour and until the dough forms into a smooth ball. Keep an eye out for a film on the sides of the pot.
Place the dough into the bowl of a stand mixer and spread up the sides to force the dough to cool faster.
Once the dough has cooled (lower than 55 degrees celsius), add the eggs one at a time on medium speed. Continue adding eggs until the mix is thick enough to hold its shape but thin enough to pipe.
Place the dough into a piping bag and pipe into éclair logs on a lined baking sheet.
Flatten any tips and cover evenly with egg wash. Immediately place into the oven and bake for 40 to 45 minutes.
Remove the shells once almost baked and prod a hole into the ends of each, placing back into the oven for a further 5 minutes on 120 degrees celsius to dry out.
While the éclairs bake, prepare the crème patisserie.
Place the milk into a pot and heat on a medium high heat. Keep an eye on it to ensure it doesn’t boil over.
Meanwhile, in a bowl combine egg yolks, flour, sugar, mandarin zest and yuzu juice.
When the milk is about to simmer, remove from the heat and pour about 1/3 cup into the egg yolk mix. Whisk vigorously.
Slowly add this egg yolk mix back into the pan in a slow stream while whisking on a medium heat.
Whisk until the mixture thickens and goes glossy.
Remove from the heat and place in a heatproof bowl before covering with plastic wrap to prevent a skin forming.
Allow to cool to room temp or refrigerate.
Fill cooled éclairs with the crème patisserie using a piping bag and nozzle.
To make the glaze, combine the icing sugar and juices in a bowl until smooth and the desired consistency has been reached.
Dip the éclairs into the glaze. Smooth off the tops and then neaten the sides to ensure the glaze does not drip down and ruin the appearance. Decorate with edible violets and edible gold coloured powder.
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