Caramelized Corn and Blueberry Eclairs with Raw Honey and Almonds
Chef Johnny Iuzzini has partnered with Le Meridien Hotels & Resorts on eight signature recipes for the eclair programme. Recreate this custom eclair
1/2 cup + 2 tsp Whole milk
1/2 cup plus 2 tsp Water
1 Stick Unsalted butter
1 tsp Kosher salt
1 1/4 C Bread flour
65 g Whole wheat flour
4 to 5 Large eggs
Vegetable oil cooking spray
Caramelized Corn Pastry Cream
6 ears Corn, cut from cob
65 g Sugar
50 g Butter
1 g Kosher salt
480 g Milk
2 Vanilla beans, split
27 g Cornstarch
6 Egg yolks, large
42 g Butter, cold, diced
250 g Blueberries, crushed
1 Tbsp Lemon juice, fresh
700 g Sugar
3 oz Liquid pectin
100 g Sliced almonds, toasted golden and cooled
50 g Simple syrup
1 g Rose water
1 g Orange blossom water
100 g Granulated sugar
250 g Fondant, icing patissier
50 g Raw honey
5 g Lemon juice, fresh
1 Lemon, zested
As needed Yellow food coloring, natural
Honeycomb, broken up into small pieces
- Eclair Shells
- Preheat the oven to 375°F.
- Line 2 baking sheets with silicone baking mats or parchment paper.
- In a large saucepan, slowly bring the milk, water, butter, sugar and salt to a simmer over medium-low heat.
- Remove from the heat.
- Add the flour all at once and stir with a wooden spoon until combined and evenly moistened.
- Return the pan to medium-low heat.
- Stir continuously for 3 to 4 minutes to dry out the mixture.
- The dough should pull away from the sides of the pan and a skin should begin to form in the base of the pan.
- Transfer the dough to a standing mixer bowl and use the spoon to spread the dough out in a thin layer against the sides of the bowl.
- Let stand for at least 15 minutes, until cool.
- Attach the paddle to the bowl and turn the mixer on to low speed.
- Add 2 of the eggs and mix until completely incorporated.
- Stop the mixer and scrape down the bowl.
- Turn the mixer back on to low and add another egg; mix until incorporated.
- After 3 eggs, the dough should hold a peak when you pull the paddle out of the dough but should immediately fold over onto itself.
- If too firm, add the 4th egg and mix well.
- The dough should now be smooth, elastic and firm enough to pipe and hold its shape but
- should not be runny.
- You can test it by putting a heaping tablespoon on a plate.
- The dough should collapse slightly but still hold a rounded shape.
- If the dough is still too firm, beat another egg in a small bowl until combined and add about half of it to the dough.
- Mix on low speed until incorporated and check the consistency.
- If the dough is still too firm, add the remaining egg and mix well.
- If it seems runny, refrigerate the dough for 15 to 20 minutes before piping.
- For éclairs, use a 7⁄16-inch star tip (Ateco #825).
- To pipe éclairs, hold the piping bag at a 45-degree angle away from you and start squeezing the bag.
- When the dough starts to flow, pull the bag up and over the point where you started (as if creating an “S”) toward you and pipe 3-1/2-to-4-inch-long cylinders.
- When long enough, stop squeezing and lift the bag straight up and over the dough, which will leave a point at the closest end.
- With a wet finger, press the points into the dough where you stopped piping.
- The éclairs should have rounded ends with no points.
- Use a wet finger to mold any misshapen éclairs.
- Spray a light coating of cooking spray over the surface of the éclairs.
- Put the pans in the oven, immediately reduce the temperature to 325°F.
- Bake for 30 minutes.
- Rotate the pans and continue baking for 25 to 30 minutes, until the éclairs are deep golden brown and feel hollow.
- Cool the éclairs completely on the pans before filling or freezing them.
- Makes about 1 dozen 4-inch éclairs.
- Caramelized Corn Pastry Cream
- Cut the corn kernels off the cobs.
- Put the butter and sugar in a skillet over medium-high heat.
- When the butter is melted add the corn and salt.
- Cook, stirring often until the corn is completely tender and slightly browned.
- Scrape the corn into a blender, add the milk and puree until fine.
- If the puree is very thick add a bit more milk until it moves freely in the blender.
- Strain the mixture through a fine sieve into another medium saucepan.
- Split the vanilla beans.
- Scrape out the seeds.
- Add both the pods and seeds to the milk and heat over medium heat.
- Stir occasionally, for about 4 minutes, until the milk is very hot and steaming but not boiling.
- Meanwhile, in a small bowl, whisk the sugar and cornstarch together.
- In a medium bowl, whisk the egg yolks until well mixed and homogenous.
- Whisk 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 remaining milk and pour the mixture back into the saucepan.
- Return the pan to medium heat and whisk constantly until the mixture begins to boil.
- Whisk the mixture vigorously at a boil for 2 full minutes.
- Remove the pan from the heat and whisk in the butter, a little at a time.
- Pass the mixture through a fine-mesh strainer into a small baking sheet or cake pan.
- Press the cream in the strainer to remove any cooked egg bits.
- Discard the vanilla beans or reserve for another use.
- Spread the pastry cream into a thin layer on the sheet.
- Lay a sheet of plastic wrap directly on the surface.
- Cool the pastry cream to room temperature.
- Refrigerate for at least 2 hours, preferably overnight.
- When ready to use, transfer the pastry cream to a bowl.
- Stir with a rubber spatula to loosen it.
- Pastry cream should be used within 3 days.
- Blueberry Jam
- Gently crush the blueberries, do not puree.
- Combine the fruit, lemon juice and sugar in a pot and bring to a rolling boil while stirring.
- Add the liquid pectin and return to a rolling boil.
- Cook while stirring for 2 minutes.
- Pour into a container and allow to cool at room temp for 20 minutes.
- Chill in the refrigerator until set.
- Crystallized Almonds
- Combine the syrup, rose water and orange blossom water in a bowl.
- Add almonds and toss to moisten.
- Place the sugar in a separate bowl.
- A little at a time, drain and dredge the almonds in the sugar.
- Scatter the almonds across a baking sheet lined with parchment paper.
- Bake at 200° F until sugar is crystallized.
- Cool and reserve.
- Honey Glaze
- Over a double boiler combine the fondant and honey and warm up to 95°-98° F.
- Add the lemon juice, zest and color and stir well to combine.
- To Assemble
- Poke 4 holes across the bottom of the baked shells.
- Attach a small plain tip to a pastry bag and fill it with corn pastry cream.
- Using another pastry bag fitted with a small plain 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.
- Sprinkle with fennel pollen.
- Place small pieces of honeycomb and candied sliced almonds across the top.
- Serve as soon as possible.