The éclair is a classic French temptation, usually filled with vanilla pastry cream and glazed with caramel.
I made a lemony version; éclairs filled with a lemon pastry cream and topped with a lemon glaze.
Perfect for summer days!
Here is the recipe – enjoy!
- 3 tablespoons regular sugar
- 2 teaspoons vanilla sugar
- 1/4 cup (60 g) butter
- 3/4 cup + 1 tablespoons (200 ml) milk
- 1/2 cup (70 g) all-purpose flour
- 3 eggs
- 1/8 teaspoon salt
Bring out all the ingredients.
Put the milk, butter, sugar and vanilla into a saucepan.
Place the pan on a medium heat, keeping an eye on it until the butter has melted and the milk just starts to boil.
As soon as the first couple of bubbes have appeared, add the flour. Stir well, the pan still on a medium heat.
Stir constantly (for at least 2 minutes) until the mixture is smooth.
Tip into a mixing bowl and beat for about 4 minutes.
Then add the eggs one at a time, scraping the side of the bowl with a rubber spatula between each addition.
Beat for at least 2 minutes between each egg.
Done! Transfer the mixture to a piping bag fitted with a Wilton 1A tip, or use a regular plastic bag where you’ve cut a hole in one corner.
Pipe little rounds onto a lined baking tray.
Bake in a 430 F (220 C) oven for about 15 minutes, then turn down the heat to 350 F (180 C) and bake for another 10 minutes.
Do not open the oven door during baking!
The baked éclairs have a lovely golden brown color.
Leave to cool completely.
I made a lemon filling for these éclairs, but use whichever filling you like best.
Lemon pastry cream:
- 2 1/4 cups (500 ml) heavy cream
- 1/2 cup (120 g) regular sugar
- 1 1/4 oz. (40 g) cream stabilizer (optional)
- 2/3 cup (150 g) homemade lemon curd
The cream stabilizer is optional here, but it will make the whipped cream firmer and sturdier in texture.
Whisk the cream, sugar and cream stabilizer (if using) until soft peaks form.
Add the homemade lemon curd, you can find the recipe here.
Stir until everything is well blended.
Make a small hole in the éclair buns and pipe in some lemon pastry cream. I use a Wilton 230 tip for this.
- 1 1/2 cup (200 g) powdered sugar
- 2-3 tablespoons lemon curd
Put the icing sugar into a bowl and stir in lemon curd to taste.
Spread the glaze over the filled éclair buns.
I added some extra decorations… love these pink fondant flowers.
So tangy, so delicious…
I wish you all a wonderful day!
I hope this week will be a very good one
Hugs from me to you.