Lemon eclairs

For the pâte à choux, bring water, milk, butter, salt and sugar to a good boil; turn off the heat and add the flour at once.

Once combined, return to high heat and stir swiftly about three minutes, until it forms a ball and a film on the bottom of the saucepan.

Transfer to the mixing bowl, run on low speed a couple of minutes, add the beaten eggs and mix on low until combined.

Shape on the perforated silicone liner, dust with powdered sugar and bake about 40 minutes; under-baked eclairs collapse.

For the lemon marmalade, heat freshly squeezed lemon juice, add the sugar and agar-agar mixture, boil a couple of minutes, cool over ice water and chill until firm.

Peel a couple of lemons, cut out the supremes and chop them.

Halve the finger limes and squeeze out the caviar with the handle of a wooden spatula; mix with the lemon supremes.

Mince fresh mint with a sharp knife.

Combine the poached lemon cubes, chopped supremes, finger lime, mint and the lemon marmalade; make a half-inch slab and freeze, then divide into balls and keep frozen.

For the yuzu ganache, blend half the hot heavy cream with the melted chocolate, then add gelatin, the remaining chilled cream and the yuzu juice; blend well and chill overnight.

For the glaze, heat milk, heavy cream and corn syrup or glucose; add food colouring and whisk in the sugar and cornstarch mixture.

Bring to a boil and cook to 218F (103C); cool to 140F (60C), add the gelatin, blend, sieve and chill overnight.

Slice the tops off the eclairs without cutting all the way through.

Whip the yuzu ganache to soft peaks, fill each eclair, insert a frozen lemon bar, top the lid with more filling and close; wipe off excess and freeze upside down on a baking tray.

Rewarm the glaze to 80F (27C); glaze the frozen eclairs, freeze, and glaze again.

Thaw in the refrigerator and sprinkle crystal mint just before serving.