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Eclairs with Lemon Cream

Recipe was added | Author: Alesia | Comment(s): 0

I Like It! 4
2 hours 5 portions Print version Add a note
Ingredients
  • Choux pastry:
  • 250 ml boiling water
  • 100 g butter
  • 4-5 eggs
  • 180 g flour
  • 1/2 teaspoon salt
  • Glaze:
  • 100 g of white chocolate
  • 80 g of icing sugar
  • 3 tbsp. milk
  • yellow food coloring (optional)
  • Lemon cream "Creme au citron":
  • 100 ml of lemon juice
  • zest of two lemons
  • 2 eggs
  • 135 g sugar
  • 165 g butter (room temperature)
Your own note to the recipe. Visible only to you.
  • Choux pastry:
  • 250 ml boiling water
  • 100 g butter
  • 4-5 eggs
  • 180 g flour
  • 1/2 teaspoon salt
  • Glaze:
  • 100 g of white chocolate
  • 80 g of icing sugar
  • 3 tbsp. milk
  • yellow food coloring (optional)
  • Lemon cream "Creme au citron":
  • 100 ml of lemon juice
  • zest of two lemons
  • 2 eggs
  • 135 g sugar
  • 165 g butter (room temperature)
Alesia:
Eclair is a French dessert of choux pastry with cream. Eclairs are a French delicacy, which are easy to cook at home. Try these delicious eclairs with delicate lemon cream, called Creme au Citron.

Step by step recipe description:

Eclairs with Lemon Cream
1
Bring to boil 250 ml of water.
Eclairs with Lemon Cream
2
Add butter, salt and bring to boil again.
Eclairs with Lemon Cream
3
Add flour and stir.
Eclairs with Lemon Cream
4
Boil for 2 minutes, beat vigorously, until the flour mass becomes smooth dough that comes away from the sides of the pan.
Eclairs with Lemon Cream
5
Slightly cool the mass, add eggs one at a time stirring after each egg. The number of eggs actually depends on their size. Typically 4 eggs is enough, but if the dough is still thick - you can add one more egg.
Eclairs with Lemon Cream
6
The consistency of the dough should be thick, viscous, it must slowly fall from the spoon.
Eclairs with Lemon Cream
7
Use a pastry bag with 15 mm nozzle to squeeze stripes of dough on a baking parchment (approximately 10 cm long). Preheat the oven to 180ºC/350ºF/gas 4 and bake eclairs for 40-45 minutes. Eclairs will raise better if is we add some steam to the oven. Put a deep baking sheet to the bottom of the oven, pour a cup of cold water and close the door of the oven. Do not open the oven!
Eclairs with Lemon Cream
8
While eclairs are baking - let's prepare the cream. Combine eggs and sugar.
Eclairs with Lemon Cream
9
Whisk.
Eclairs with Lemon Cream
10
Add lemon juice and zest, mix well.
Eclairs with Lemon Cream
11
Put the mass on fire and simmer until it thickens, stir constantly.
Eclairs with Lemon Cream
12
Chill the cream, add diced butter and whisk.
Eclairs with Lemon Cream
13
Use a pastry bag to fill eclairs with cream. You can also cut them in half and then fill with cream. Put eclairs in the fridge while we prepare the glaze.
Eclairs with Lemon Cream
14
Melt white chocolate with 2 tablespoons of milk on a water bath.
Eclairs with Lemon Cream
15
Add the icing sugar and mix. Boil until the mixture becomes smooth.
Eclairs with Lemon Cream
16
Add food coloring diluted in 1 tablespoon of water, stir.
Eclairs with Lemon Cream
17
Add 1 tbsp. of milk and beat the glaze.
Eclairs with Lemon Cream
18
Dip half of the eclair to the glaze or cover using a brush.
Eclairs with Lemon Cream
19
Put eclairs to the fridge for half an hour. Eclairs with lemon cream are ready-to-eat! Enjoy your tea! :)
Pastries Eclairs with Lemon Cream
Eclairs with Lemon Cream - step by step recipe with pictures 5 4

Recipe was added | Author: | Comment(s): 0

I Like It! 4

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