- Fill all of the éclair shells with the Bavarian Cream. Divide the amount of filled shells into thirds. Using one third of the filled eclairs, dip the tops only into the Mascarponosa (warmed to 90˚F). While still wet, sprinkle with the Speculoos cookie pieces as shown and add a halved strawberry once set. Using the next third of filled éclairs, dip the tops into the Pistachiosa (warmed to 90˚F). Garnish with chopped pistachios and the Cantonese-Style Caramelized Pistachios as shown. Take the last third of filled shells and dip the tops into the Lemonosa filling (warmed to 90˚F) and allow to set. Using a St. Honore tip, pipe the French Meringue on top of the Lemonosa coating as shown. Torch slightly and garnish with gold leaf.
1Zurimix Bavarian Cream
- Combine the pastry cream mix, the whole milk, and heavy cream in a mixing bowl. Whip on medium high speed for 3-5 minutes or until the pastry cream has come to full volume.
- Combine and whip together to make a French meringue.
- Room Temperature
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