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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
ECLAIR SHELLS
125 g (1/2 C plus 2 tsp) Whole milk
100 g (1 1/4 C) Bread flour
125 g (1/2 C plus 2 tsp) Water
65 g Whole wheat flour
02
CARAMELIZED CORN
PASTRY CREAM
113 g (8 tbsp or 1 stick) Unsalted butter
4 to 5 Large eggs
4 g (1 tsp) Sugar
Vegetable oil cooking spray
03
BLUEBERRY JAM +
CRYSTALLIZED ALMONDS +
HONEY GLAZE
1 tsp (4 g) Kosher salt
04
TO ASSEMBLE
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 and 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 and 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
01
ECLAIR SHELLS
6 ears Corn, cut from cob
2 Vanilla beans, split
65 g Sugar
27 g Cornstarch
02
CARAMELIZED CORN
PASTRY CREAM
50 g Butter
6 Egg yolks, large
1 g Kosher salt
42 g Butter, cold, diced
03
BLUEBERRY JAM +
CRYSTALLIZED ALMONDS +
HONEY GLAZE
480 g Milk
04
TO ASSEMBLE
Cut the corn kernels off the cobs. Put the
butter and sugar in a skillet over mediumhigh 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, stirring
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, pressing 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 and then
refrigerate for at least 2 hours, preferably
overnight. When ready to use, transfer the
pastry cream to a bowl and stir with a
rubber spatula to loosen it. Pastry cream
should be used within 3 days.
01
ECLAIR SHELLS
BLUEBERRY JAM
CRYSTALLIZED ALMONDS
HONEY GLAZE
250 g Blueberries, crushed
250 g Fondant, icing patissier
02
CARAMELIZED CORN
PASTRY CREAM
1 tbsp Lemon juice, fresh
100 g Sliced almonds, toasted golden
and cooled
03
BLUEBERRY JAM +
CRYSTALLIZED ALMONDS +
HONEY GLAZE
3 oz Liquid pectin
04
TO ASSEMBLE
700 g Sugar
50 g Simple syrup
1 g Rose water
1 g Orange blossom water
50 g Raw honey
5 g Lemon juice, fresh
1 Lemon, zested
As needed Yellow food coloring, natural
100 g Granulated sugar
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 constantly. Add the liquid pectin
and return to a rolling boil and cook
while stirring for 2 minutes. Pour into
a container and allow to cool at room
temp for 20 minutes and then chill in
the refrigerator until set.
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 and, 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.
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.
01
ECLAIR SHELLS
TO ASSEMBLE
02
CARAMELIZED CORN
PASTRY CREAM
Honeycomb, broken up into small pieces
03
BLUEBERRY JAM +
CRYSTALLIZED ALMONDS +
HONEY GLAZE
04
TO ASSEMBLE
Fennel pollen
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 and place small
pieces of honeycomb and candied sliced
almonds across the top. Serve as soon
as possible.
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!