Eclairs with Lemon Cream
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- Choux pastry:
- 250 ml boiling water
- 100 g butter
- 4-5 eggs
- 180 g flour
- 1/2 teaspoon salt
- 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)
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:
Boil for 2 minutes, beat vigorously, until the flour mass becomes smooth dough that comes away from the sides of the pan.
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.
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 - step by step recipe with pictures 5 4
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