CARAMELIZED CORN + BLUEBERRY ECLAIRS WITH RAW HONEY + ALMONDS RECIPE
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CARAMELIZED CORN + BLUEBERRY ECLAIRS WITH RAW HONEY + ALMONDS RECIPE CREATED BY CHEF JOHNNY IUZZINI INSPIRED BY SAN FRANCISCO
A NEWLY APPOINTED LM100 MEMBER, CHEF JOHNNY IUZZINI HAS PARTNERED WITH LE MERIDIEN HOTELS & RESORTS ON EIGHT SIGNATURE RECIPES FOR THE ECLAIR PROGRAMME. RECREATE THIS CUSTOM ECLAIR INSPIRED BY SAN FRANCISCO, AND WATCH HIS CULINARY DISCOVERIES AS PART OF THE ECLAIR DIARIES FILM SERIES. WATCH THE FILM AT YOUTUBE.COM/LEMERIDIEN
CARAMELIZED CORN + BLUEBERRY ECLAIRS WITH RAW HONEY + ALMONDS RECIPE CREATED BY CHEF JOHNNY IUZZINI 01 ECLAIR SHELLS 02 CARAMELIZED CORN PASTRY CREAM 03 BLUEBERRY JAM + CRYSTALLIZED ALMONDS + HONEY GLAZE 04 TO ASSEMBLE
01 125 g (1/2 C plus 2 tsp) Whole milk 100 g (1 1/4 C) Bread flour
ECLAIR SHELLS
125 g (1/2 C plus 2 tsp) Water 65 g Whole wheat flour
02 113 g (8 tbsp or 1 stick) Unsalted butter 4 to 5 Large eggs
CARAMELIZED CORN
PASTRY CREAM 4 g (1 tsp) Sugar Vegetable oil cooking spray
03 1 tsp (4 g) Kosher salt
BLUEBERRY JAM +
CRYSTALLIZED ALMONDS +
HONEY GLAZE Preheat the oven to 375°F. Line 2 baking immediately fold over onto itself. If too dough, which will leave a point at the
sheets with silicone baking mats or firm, add the 4th egg and mix well. The closest end.
04 parchment paper. dough should now be smooth, elastic and
TO ASSEMBLE With a wet finger, press the points into the
firm enough to pipe and hold its shape but
In a large saucepan, slowly bring the milk, dough where you stopped piping; the éclairs
should not be runny. You can test it by
water, butter, sugar and salt to a simmer should have rounded ends with no points.
putting a heaping tablespoon on a plate.
over medium-low heat. Remove from the Use a wet finger to mold any misshapen
The dough should collapse slightly but still
heat, add the flour all at once and stir with éclairs. Spray a light coating of cooking
hold a rounded shape. If the dough is still
a wooden spoon until combined and evenly spray over the surface of the éclairs. Put
too firm, beat another egg in a small bowl
moistened. the pans in the oven, immediately reduce
until combined and add about half of it to
the temperature to 325°F and bake for
Return the pan to medium-low heat and stir the dough; mix on low speed until
30 minutes. Rotate the pans and continue
continuously for 3 to 4 minutes to dry out incorporated and check the consistency.
baking for 25 to 30 minutes, until the éclairs
the mixture. The dough should pull away If the dough is still too firm, add the
are deep golden brown and feel hollow. Cool
from the sides of the pan and a skin should remaining egg and mix well; if it seems
the éclairs completely on the pans before
begin to form in the base of the pan. Transfer runny, refrigerate the dough for 15 to 20
filling or freezing them.
the dough to a standing mixer bowl and use minutes before piping.
the spoon to spread the dough out in a thin Makes about 1 dozen 4-inch éclairs
For éclairs, use a 7⁄16-inch star tip
layer against the sides of the bowl. Let stand
(Ateco #825).
for at least 15 minutes, until cool.
To pipe éclairs, hold the piping bag at a
Attach the paddle to the bowl and turn the
45-degree angle away from you and start
mixer on to low speed. Add 2 of the eggs
squeezing the bag. When the dough starts
and mix until completely incorporated. Stop
to flow, pull the bag up and over the point
the mixer and scrape down the bowl. Turn
where you started (as if creating an “S”)
the mixer back on to low and add another
toward you and pipe 3-1/2-to-4-inch-long
egg; mix until incorporated. After 3 eggs, the
cylinders. When long enough, stop squeezing
dough should hold a peak when you pull the
and lift the bag straight up and over the
paddle out of the dough but should01 6 ears Corn, cut from cob 2 Vanilla beans, split
ECLAIR SHELLS
65 g Sugar 27 g Cornstarch
02 50 g Butter 6 Egg yolks, large
CARAMELIZED CORN
PASTRY CREAM 1 g Kosher salt 42 g Butter, cold, diced
03 480 g Milk
BLUEBERRY JAM +
CRYSTALLIZED ALMONDS +
HONEY GLAZE Cut the corn kernels off the cobs. Put the milk and pour the mixture back into the
butter and sugar in a skillet over medium- saucepan. Return the pan to medium heat
04 high heat. When the butter is melted add and whisk constantly until the mixture
TO ASSEMBLE the corn and salt. Cook, stirring often until begins to boil. Whisk the mixture vigorously
the corn is completely tender and slightly at a boil for 2 full minutes.
browned. Scrape the corn into a blender, add
Remove the pan from the heat and whisk in
the milk and puree until fine. If the puree is
the butter, a little at a time. Pass the mixture
very thick add a bit more milk until it moves
through a fine-mesh strainer into a small
freely in the blender. Strain the mixture
baking sheet or cake pan, pressing the cream
through a fine sieve into another medium
in the strainer to remove any cooked egg
saucepan. Split the vanilla beans, scrape out
bits. Discard the vanilla beans or reserve for
the seeds, add both the pods and seeds to
another use. Spread the pastry cream into a
the milk and heat over medium heat, stirring
thin layer on the sheet; lay a sheet of plastic
occasionally, for about 4 minutes, until the
wrap directly on the surface. Cool the pastry
milk is very hot and steaming but not boiling.
cream to room temperature and then
Meanwhile, in a small bowl, whisk the sugar refrigerate for at least 2 hours, preferably
and cornstarch together. overnight. When ready to use, transfer the
pastry cream to a bowl and stir with a
In a medium bowl, whisk the egg yolks
rubber spatula to loosen it. Pastry cream
until well mixed and homogenous. Whisk
should be used within 3 days.
the sugar mixture into the eggs until
lightened and fluffy.
While whisking, temper the egg yolks by
pouring about a third of the hot milk over
the yolk mixture and whisk very well until
combined. Add another third of the hot corn
milk and whisk well. Whisk in the remaining01 BLUEBERRY JAM CRYSTALLIZED ALMONDS HONEY GLAZE
ECLAIR SHELLS
250 g Blueberries, crushed 100 g Sliced almonds, toasted golden 250 g Fondant, icing patissier
02 and cooled
1 tbsp Lemon juice, fresh 50 g Raw honey
CARAMELIZED CORN 50 g Simple syrup
PASTRY CREAM 700 g Sugar 5 g Lemon juice, fresh
1 g Rose water
03 3 oz Liquid pectin 1 Lemon, zested
BLUEBERRY JAM + 1 g Orange blossom water
As needed Yellow food coloring, natural
CRYSTALLIZED ALMONDS + 100 g Granulated sugar
HONEY GLAZE
Gently crush the blueberries, do not puree. Combine the syrup, rose water and Over a double boiler combine the fondant
04
Combine the fruit, lemon juice and sugar orange blossom water in a bowl, add and honey and warm up to 95°–98° F. Add
TO ASSEMBLE
in a pot and bring to a rolling boil while almonds and toss to moisten. Place the the lemon juice, zest and color and stir well
stirring constantly. Add the liquid pectin sugar in a separate bowl and, a little at to combine.
and return to a rolling boil and cook a time, drain and dredge the almonds in
while stirring for 2 minutes. Pour into the sugar. Scatter the almonds across a
a container and allow to cool at room baking sheet lined with parchment paper.
temp for 20 minutes and then chill in Bake at 200° F until sugar is crystallized.
the refrigerator until set. Cool and reserve.01 TO ASSEMBLE
ECLAIR SHELLS
Fennel pollen
02 Honeycomb, broken up into small pieces
CARAMELIZED CORN
PASTRY CREAM
03
BLUEBERRY JAM +
CRYSTALLIZED ALMONDS +
HONEY GLAZE Poke 4 holes across the bottom of the baked Sprinkle with fennel pollen and place small
shells. Attach a small plain tip to a pastry pieces of honeycomb and candied sliced
04 bag and fill it with corn pastry cream. Using almonds across the top. Serve as soon
TO ASSEMBLE another pastry bag fitted with a small plain as possible.
tip, fill with the blueberry jam. Pipe a small
amount of blueberry jam in each hole, then
fill the éclairs using the same holes with the
corn pastry cream. Dip the shells into the
prepared fondant and allow to set.
REPRINTED FROM SUGAR RUSH. ©2014 JOHNNY IUZZINI. PHOTOGRAPHS ©2014 JOHNNY IUZZINI AND MICHAEL SPAIN-SMITH. PUBLISHED BY CLARKSON POTTER, A DIVISION OF RANDOM HOUSE LLC.BON APPETIT!
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