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### Instructions:
#### 1. **Prepare the Choux Pastry:**
– **Heat the liquid ingredients**: Preheat your oven to 400°F (200°C). In a medium saucepan over medium heat, combine the water, milk, butter, sugar, and salt. Stir occasionally until the butter is melted, and the mixture comes to a gentle simmer.
– **Add the flour**: Once the mixture is simmering, remove it from the heat and immediately add the flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a dough that pulls away from the sides of the pan. Let it cool slightly for about 5 minutes.
– **Incorporate the eggs**: Once the dough has cooled slightly, add the eggs one at a time, stirring well after each addition. The dough will appear to break up at first, but continue mixing, and it will come together into a smooth, glossy batter.
– **Pipe the dough**: Transfer the choux pastry dough into a piping bag fitted with a plain round tip. Line a baking sheet with parchment paper and pipe 3-4-inch long strips of dough, leaving some space between each one. Wet your finger with a little water and gently smooth out any peaks in the dough to ensure even baking.
– **Bake the éclairs**: Bake for 20 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and bake for another 20-25 minutes, or until golden brown and crisp. Once baked, allow them to cool on a wire rack.
#### 2. **Make the Lemon Cream Filling:**
– **Cook the custard base**: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir occasionally until the mixture is hot but not boiling.
– **Temper the egg yolks**: In a separate bowl, whisk the egg yolks and cornstarch together. Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Gradually add the egg mixture back into the saucepan, whisking continuously.
– **Thicken the custard**: Continue cooking the mixture over medium heat, whisking constantly, until it thickens and comes to a gentle boil. Once thickened, remove from the heat and stir in the butter, lemon zest, lemon juice, and vanilla extract.
– **Cool the lemon cream**: Transfer the lemon cream to a heatproof bowl and cover it with plastic wrap, ensuring the plastic wrap is directly touching the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate until chilled (about 2-3 hours).
#### 3. **Assemble the Éclairs:**
– **Prepare the éclairs**: Once the éclairs are completely cooled, carefully slice them in half lengthwise. If they have any soft centers, gently scoop out the excess dough to create space for the filling.
– **Fill with lemon cream**: Transfer the chilled lemon cream filling to a piping bag fitted with a large round tip. Pipe the lemon cream generously into the bottom half of each éclair.
– **Top with the other half**: Place the top halves of the éclairs on top of the filled bottom halves.
#### 4. **Glaze the Éclairs (Optional):**
– **Make the glaze**: In a small bowl, whisk together powdered sugar and lemon juice until smooth. The glaze should be slightly thick but pourable. If it’s too thick, add a little water to achieve the right consistency.
– **Drizzle the glaze**: Using a spoon, drizzle the lemon glaze over the top of each éclair, allowing it to drip slightly down the sides. This adds an extra touch of sweetness and enhances the lemon flavor.
#### 5. **Serve and Enjoy**:
Once the éclairs are assembled and glazed, they’re ready to serve! These **Luscious Lemon Cream Éclairs** can be enjoyed immediately or refrigerated for a few hours before serving to let the flavors meld together.
### Tips:
– **Make-ahead option**: You can prepare the choux pastry and lemon cream filling a day ahead, allowing you to easily assemble the éclairs the next day. Just make sure to store the filling in an airtight container in the fridge and the baked shells in an airtight container at room temperature.
– **Customize the glaze**: If you want a more intense lemon flavor, add a few more drops of lemon juice to the glaze. For a more subtle touch, use water instead of lemon juice.
– **Perfect pastry**: Be sure to bake the choux pastry long enough so it’s crisp and hollow inside. If the éclairs aren’t fully baked, they might collapse when you fill them.
### Conclusion:
These **Luscious Lemon Cream Éclairs** are a stunning treat that combines the elegance of classic French pastries with the bright, refreshing flavor of lemon. The buttery, crisp choux pastry complements the creamy, tangy lemon filling beautifully, while the glaze adds a perfect finishing touch. Whether you’re hosting a tea party, celebrating a special occasion, or simply indulging in a luxurious dessert, these éclairs are sure to impress. So go ahead—treat yourself and your loved ones to this sweet, zesty, and utterly delicious dessert!
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