It’s finally spring! Flowers are blooming, the weather is warming up, and everyone is agonizing over their March Madness bracket. Especially if you didn’t expect that Michigan State upset. So to celebrate the season, I wanted to use citrus for one last time. French pastries have a knack for looking deceitfully simple and graceful. However, once you start looking deeper you soon learn it’s ALL about the technique and less about the ingredients working for you. Now as you scroll down, the recipe and instructions look dauntingly long, but take a deep breath before panicking! To make things easy (I hope) I’ve separated each component and its steps and in the order I would prepare them. Remember you don’t need to tackle all of these in one day and things like the citrus filling can be made a day ahead. Notes:
Citrus Curd Filling Adapted from Tartine Bakery’s Lemon Cream Makes roughly 2 cups Ingredients
Instructions
Éclair Pastry From Saveur Makes about 14 éclairs Ingredients
Instructions
Citrus Glaze Ingredients
Instructions
Assembly
Ingredients
Instructions
1 Comment
11/16/2022 04:59:05 am
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AuthorWelcome to Lionhead Eats. Where I share my adventures in baking and beyond. Archives |