Orange 2002 Éclair Recipe by Christophe Adam

Orange 2002 Éclair Recipe by Christophe Adam

Yield: 10 Eclairs


PR16 plastic pastry socket between 12 and 16 mm

  • 900 g choux pastry
  • 450 g orange crémeux
  • 900 g orange icing
  • 50 g candied oranges


Orange Crémeux

  • 110 g orange puree
  • 12 g orange zest
  • 130 g eggs
  • 75 g caster sugar
  • 2g gelatin powder
  • 10 g water
  • 110 g unsalted butter

Orange Icing

  • 195 g caster sugar
  • 175 g water
  • 195 g glucose syrup
  • 130 g sweetened condensed milk
  • 15 g gelatin powder
  • 2 g of orange food coloring
  • 195 g white couverture chocolate

Candied Oranges

  • 50 g organic orange peel
  • 50 g caster sugar
  • 50 g water


Orange Crémeux

1. Heat the purée, orange zest, eggs and caster sugar in a bain-marie and cook to 85°C. At 60°C, add the previously hydrated gelatin.

2. Sieve, then when the mixture has cooled to 40°C, add the diced butter and mix. Keep the crémeux at least 2 hours in the fridge before assembly.

Orange Icing

1. Boil 100 g of water, the glucose and the caster sugar. Add condensed milk, bring to a boil. When the whole is at 70°C, add the previously hydrated gelatin with the rest of the water (75 g), the food coloring and mix to obtain a homogeneous mixture.

2. Melt the white couverture and pour the hot mixture over it. Mix and refrigerate 12 hours before use.

Candied Oranges

Bring the water and sugar to the boil, drop the orange peels in and simmer for 40 minutes. Store in cold syrup.

Assembly and Finish

1. Make the icing the day before and keep it in the fridge.
The same day, start by preparing the cream. Refrigerate it.
Make the choux pastry, pipe 11 cm long éclairs using a pastry bag, then bake them in the oven.

2. Prepare the candied oranges.

3. Garnish the éclairs with orange crémeux. Then dip them in the orange icing previously heated and mixed until you get the right fluidity (between 20°C and 25°C).

4. Drain the candied oranges and cut them into cubes. Arrange them on the éclairs.

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