Lemon eclair made with
– choux pastry,
– lemon pastry cream,
– pastry fondant,
– white chocolate decorations,
– and a pansy flower.
Materials used
– Micro-perforated silicone baking mat
– Silicone baking tray
– Pastry bags
– Fluted tip
– Garnishing tip
(Amazon paid links)
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Lemon cream
✔60g lemon juice
✔60g egg
✔50g caster sugar
✔30g butter pieces
Lemon pastry cream
✔250g milk
✔30g sugar
✔3 egg yolks
✔25g flour
✔lemon cream
✔zest of a lemon
Icing
✔115g white fondant
✔30g glucose
✔Yellow coloring
Assembly
✔White chocolate decorations
✔Pansy flowers
The recipe
For 6 eclairs
Icing
✔115g white fondant
✔30g glucose
✔Yellow coloring
Pour all ingredients into saucepan. Heat the white fondant in a bain-marie to 60°C. Add yellow colorant. Quickly pour the white fondant onto the silicone tray. Place in the freezer for a few hours.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour. Dry out the dough . Pour into a bowl and then gradually add the beaten eggs. Poach the choux pastry onto a micro-perforated mat with a fluted tip. Bake at 180°C for 35 to 40 minutes, then cool on a wire rack.
For this recipe, I tried the silicone flash mold found on the temu site. I made my choux pastry the day before and froze it.
Lemon cream
✔60g lemon juice
✔60g egg
✔50g caster sugar
✔30g butter pieces
In a saucepan, heat the lemon juice with the powdered sugar and eggs until the cream thickens. Off the heat, add the butter cut into pieces. Mix well. Set aside.
Lemon pastry cream
✔250g milk
✔30g sugar
✔3 egg yolks
✔25g flour
✔lemon cream
✔zest of one lemon
In a saucepan, bring the milk to the boil. In a bowl, mix the yolks with the caster sugar. Add flour or cornflour. Mix again. Pour in the hot milk and return to the pan. Cook, stirring constantly. The cream will thicken. Remove from heat.
Add the lemon cream and lemon zest. Strain and chill.
Scoop out the crème pâtissière and loosen it a little by stirring with a spatula, then line a piping bag.
Make two holes under each éclair and top with lemon custard.
Place the frozen fondant on each éclair.
I decorated with a white chocolate bee from annikids.com and a pansy flower.
Chill until ready to eat. I served it with a strawberry salad.
