Lemon Cream Éclairs Recipe: A Decadent and Zesty Delight

Lemon Cream Éclairs are an exquisite French pastry made from light and airy choux pastry, filled with a silky lemon-flavored pastry cream, and topped with a glossy glaze. These delightful treats are perfect for springtime gatherings, afternoon tea, or special celebrations. If you’re a fan of tangy desserts, this recipe will become a favorite in your collection. Let’s dive into the world of perfect éclairs with a refreshing lemon twist.

Ingredients

For the Choux Pastry:

• 1/2 cup (120ml) water
• 1/2 cup (120ml) whole milk
• 1/2 cup (113g) unsalted butter, cubed
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup (125g) all-purpose flour
• 4 large eggs
• 1 tsp vanilla extract

For the Lemon Pastry Cream:

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 4 large egg yolks
• 1/4 cup (30g) cornstarch
• 1 tbsp unsalted butter
• 1 tbsp lemon zest
• 1/3 cup (80ml) fresh lemon juice
• 1 tsp vanilla extract

 the Lemon Glaze:

• 1 cup (120g) powdered sugar
• 2 tbsp fresh lemon juice
• 1/2 tsp lemon zest

Preparation

Step 1: Preparing the Choux Pastry

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a simmer until butter melts.
3. Remove from heat and quickly stir in flour, mixing until a dough forms.
4. Return to heat and cook for 1-2 minutes, stirring continuously until the dough pulls away from the pan.
5. Transfer dough to a mixing bowl and let cool for 5 minutes.
6. Add eggs one at a time, mixing thoroughly after each addition. The dough should be smooth and pipeable.
7. Transfer to a piping bag fitted with a large round tip. Pipe 4-inch strips onto the prepared baking sheet.
8. Bake for 25-30 minutes or until golden brown and puffed. Let cool completely.

 2: Making the Lemon Pastry Cream

1. Heat milk in a saucepan over medium heat until steaming but not boiling.
2. In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth.
3. Gradually whisk the hot milk into the egg mixture to temper it.
4. Return mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
5. Remove from heat and stir in butter, lemon zest, lemon juice, and vanilla extract.
6. Cover with plastic wrap (directly on the surface) and refrigerate until chilled.

 3: Filling the Éclairs

1. Cut éclairs in half horizontally or create a small hole on one end.
2. Transfer lemon pastry cream to a piping bag fitted with a small round tip.
3. Pipe the cream into each éclair shell until full.

 4: Preparing the Lemon Glaze

1. In a small bowl, whisk together powdered sugar, lemon juice, and zest until smooth.
2. Adjust consistency by adding more lemon juice if needed.

 5: Assembling the Éclairs

1. Dip the top of each éclair into the lemon glaze.
2. Let set for a few minutes before serving.

Variations

• Berry Twist: Add a layer of fresh raspberries or blueberry compote inside the éclair for a fruity contrast.
• Meringue Topping: Pipe a swirl of torched meringue on top for an elegant lemon meringue éclair.
• Chocolate Drizzle: Add a touch of white or dark chocolate drizzle for a decorative finish.

Cooking Notes

• Ensure the choux pastry is thoroughly dried in the oven to prevent collapsing.
• Use fresh lemon juice for the best flavor.
• Chill the pastry cream completely before filling the éclairs.

Serving Suggestions

• Serve chilled or at room temperature.
• Pair with a cup of Earl Grey tea or espresso.
• Garnish with lemon zest or edible flowers for a stunning presentation.

Tips

• Use a sharp knife to cut the éclairs cleanly.
• Store in an airtight container in the fridge for up to 3 days.
• Freeze unfilled éclair shells for future use.

Prep Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour

Nutritional Information (Per Serving)

• Calories: 250
• Protein: 5g
• Sodium: 80mg

FAQs

Q: Can I make the choux pastry ahead of time?
A: Yes, bake the shells in advance and store them in an airtight container. Re-crisp in the oven before filling.

Q: How do I prevent my éclairs from getting soggy?
A: Store unfilled éclair shells separately and fill them just before serving.

Q: Can I use store-bought custard instead?
A: Yes, but homemade lemon pastry cream gives the best flavor and texture.

Conclusion

Lemon Cream Éclairs are a delightful fusion of crisp pastry, creamy lemon filling, and tangy glaze. Whether you make them for a special occasion or simply to indulge in a homemade treat, these éclairs will impress with their refreshing flavor and elegant appearance. Try this recipe and savor the balance of sweet and citrusy goodness!