Lemon Eclairs
by Editorial Staff
I cooked lemon eclairs for the first time. I can say right away that the experience was successful. The eclairs turned out to be very tasty, I recommend to definitely cook them, especially since it is very easy to do it.
Cook: 1 hours 30 minutes
Serving: 9-10
Ingredients
- Milk – 190 Milliliters (65 ml – in the dough, 125 ml – in the cream)
- Flour – 105 grams (75 grams – in the dough, 30 grams – in the cream)
- Butter – 110 grams (60 grams – in the dough, 50 grams – in the cream)
- Salt – 2 Pinches (1 pinch – in dough, 1 pinch – in cream)
- Sugar – 65 grams (1 teaspoon – in the dough, the rest – in the cream)
- Eggs – 3 Grams (2 eggs – in dough, 1 egg – in cream)
- Lemons – 2 Pieces (juice of 1 lemon – in cream, zest of 1 lemon – in cream, zest of 1 lemon – in glaze, 2 tablespoons of lemon juice – in glaze)
- Vanilla sugar bag – 1 Piece (in cream)
- Powdered sugar – 80 Grams (for glaze)
Directions
- Prepare your ingredients.
- The first step is to make the custard. To do this, pour 125 ml into a saucepan. milk and juice of one lemon. Add the zest of 1 lemon, beat in an egg, stir with a whisk, heat over low heat.
- Add 50 grams of sugar, vanilla sugar, stir.
- Add flour, stir, cook until thick.
- Remove thickened cream from heat.
- Cover the cream with cling film end to end, refrigerate.
- After the custard is ready, start making the dough. To do this, pour 65 ml into a saucepan. milk and water. Heat, add 60 grams of butter. Continue heating to a boil, but do not boil.
- Pour in all the flour at once and stir vigorously until the dough gathers into a lump and does not lag behind the walls of the stewpan, dry it slightly. Remove dough from heat, refrigerate.
- Beat the eggs one at a time into the dough, stirring in vigorously. The dough should be smooth and smooth.
- Transfer the dough to a pastry bag and place on a baking sheet at a distance, the standard length of the eclair is 13 centimeters.
- Bake eclairs at 180 degrees for 20 minutes. After the eclairs are baked, do not remove them from the oven right away. Just turn off the oven and let them sit in it for another 10-15 minutes so that they don’t settle when the temperature changes.
- While the eclairs are slowly cooling, stir in 50 grams of butter into the custard using a low speed mixer.
- Cut the eclair on one side, open it slightly and fill with cream. It is convenient to do it from a pastry bag.
- For lemon frosting, mix 80 grams of icing sugar with 2 tablespoons of lemon juice. Brush the lemon glaze onto the eclair and sprinkle lightly with lemon zest. This glaze hardens very quickly.
- Eclairs are ready. Enjoy their delicate and refreshing taste. Have a nice tea!
Bon appetit!
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