Lemon Eclair – Bruno Albouze

Here is the new generation of eclair. This lemon eclair version is so refreshing and beautifully finished. Learn how to make pate a choux / choux pastry from scratch using the best technique and non-stick micro perforated baking liner. Stuffed with a luscious lemon marmalade and yuzu mousse. Recipe inspired by Chef Cedric Grolet. Enjoy! To get the full recipe go to Recipes / Shop / Gallery / Events / Blog / Food Reviews @ Instagram@ Facebook@ Pinterest@ Twitter@