You haven’t enjoyed an eclair until you’ve tried a fresh homemade eclair filled to the brim with tangy lemon cream and topped with icing sugar. Try out this recipe for these deliciously crisp, puffy, and perfect lemon eclairs!
Ingredients:
- 10 tablespoons water
- 50 grams butter
- 65 grams of flour
- 2 eggs
- 400 ml heavy cream
- 6 tablespoon lemon curd
- 1 teaspoon lemon essence
- 200 grams powdered sugar
Methods:
- At first, make the Choux Pastry dough. Combine the water and the butter in a saucepan and heat over low heat on the stove.
- When it starts to boil, add the flour and stir the mixture well till it becomes a paste and gradually into a ball of dough
- Take it out off the stove and let it cook for a few minutes. Which the eggs and combine to the dough till it becomes smooth and glossy.
- Transfer the dough into a piping bag and pipe out 3-inch eclairs on a tray. Give lots of room to expand.
- Bake the eclairs for 30 minutes to 380.
- Make the filling by mixing the heaving cream till it forms stiff peaks. Add the lemon curd and the lemon essence until it is smooth.
- Once your eclairs are out of the oven and cooled down, pipe the lemon cream inside and powder some icing sugar on top.
You can add lemon ganache and drizzle on top but I promise you these eclairs are tasty as they are the simple way. Try the recipe out and let us know!
For more recipes like this, stay tuned for more Tasty Tuesdays!
