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Asian Eclair with Carrots, Chocolate and Orange
A Franco-Asian fusion dessert: éclairs filled with ginger-spiced carrot cream, chocolate center, and orange glaze. A delicious blend of flavors.
Ingredients
- 120 g Flour
- 250 ml Water
- 100 g Butter
- 3 piece Eggs
- 200 g Carrots
- 100 g Dark chocolate
- 1.5 piece Oranges
- 150 g Sugar
- 15 g Fresh ginger
- 50 g Walnuts
- 1 pinch Salt
Instructions
Step 1
Prepare the choux pastry: bring water, butter and salt to a boil, remove from heat and add flour.
Step 2
Add the eggs gradually while mixing to create a smooth batter.
Step 3
Pipe the éclairs onto a baking sheet and bake for 25 minutes at 200°C.
Step 4
Steam the carrots for 15 minutes, then blend them into a purée.
Step 5
Grate the ginger and add it to the carrot purée with 30g of sugar.
Step 6
Melt the chocolate in a double boiler with 50ml of water and 20g of sugar.
Step 7
Prepare the glaze: mix orange juice, zest and 100g of sugar.
Step 8
Hollow out the cooled éclairs and fill them with carrot cream.
Step 9
Coat with melted chocolate then with orange glaze.
Step 10
Top with crushed walnuts and let rest in the refrigerator for 30 minutes.