These lemon cream éclairs are a perfect balance of airy choux pastry, silky lemon cream, and a tangy glaze. A delightful treat for dessert lovers!
📋 Ingredients
For the choux pastry:
- 125 ml water
- 125 ml milk
- 100 g butter
- 1 tbsp sugar
- 1 pinch of salt
- 150 g flour
- 4 eggs
For the lemon cream filling:
- 250 ml milk
- 3 egg yolks
- 60 g sugar
- 30 g cornstarch
- Zest of 1 lemon
- Juice of 2 lemons
- 40 g butter
For the lemon glaze:
- 150 g powdered sugar
- 2 tbsp lemon juice
- 1 tbsp water (if needed)
👩🍳 Directions
1. Prepare the choux pastry:
- In a saucepan, bring water, milk, butter, sugar, and salt to a boil.
- Remove from heat and add the flour all at once, stirring quickly.
- Return to medium heat and stir until the dough pulls away from the sides.
- Let cool slightly, then add eggs one at a time, mixing well after each.
- Transfer the dough to a piping bag and pipe éclairs onto a baking sheet lined with parchment paper.
- Bake in a preheated oven at 180°C (350°F) for 25-30 minutes. Let cool.
2. Prepare the lemon cream filling:
- Heat the milk with lemon zest until warm.
- In a bowl, whisk egg yolks, sugar, and cornstarch.
- Slowly pour the warm milk into the mixture, stirring constantly.
- Return to low heat and cook until thickened, then remove from heat and stir in lemon juice and butter.
- Let cool, then fill the éclairs by slicing them open or piping the cream inside.
3. Prepare the lemon glaze:
- Mix powdered sugar with lemon juice until smooth.
- Spread the glaze over the éclairs and let it set before serving.
💡 Tips
- For extra flavor, let the lemon zest infuse in the milk longer.
- Store éclairs in the fridge, but serve them at room temperature for the best taste.
- Garnish with candied lemon zest or a touch of meringue for a stunning presentation!
Enjoy! 😋🍋