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RECIPE-lemon-cream-eclairs

Lemon Cream Eclairs

These eclairs are best eaten fresh but will keep in the fridge for 1-2 days.

RECIPE-lemon-cream-eclairs

Ingredients

20g butter
¼ cup water
¼ cup plain flour
1 egg
FOR THE CREAM FILLING
½ cup whipping cream
2 Tbsp Barker's New Zealand Lemon Curd
FOR THE GLAZE
2 Tbsp Barker's New Zealand Lemon Curd

Instructions

1
Preheat oven to 220ºC (200ºC fan-forced)
2
Place butter and water in a small saucepan and heat over medium low heat until the butter has melted. Add flour, remove saucepan from heat and stir the flour into the liquid vigorously until it forms a pastry ball
3
Transfer the pastry ball into a bowl and add egg. Using a whisk or an electric mixer on low, beat the egg into the pastry until it is fully incorporated and the pastry has become elastic and glossy
4
Transfer the pastry into a piping bag and pipe 4 (8cm) logs onto a baking paper-lined tray, about 2 inches apart
5
Bake pastries for 10 minutes, then reduce temperature to 180ºC (160ºC fan-forced) and bake for another 8 minutes. Once ready, leave the pastries in the oven with the door ajar for another 2 minutes. Remove the pastry logs from oven and allow to cool completely before cutting and filling
6
To make the cream filling, use a whisk to whip the cream until soft peaks form. Add the Lemon Curd and continue whipping until the cream forms stiff peaks.
7
To fill and glaze the eclairs, cut each eclair in half length-ways. Spoon a quarter of the cream into the bottom part of the éclair. Cover with the other half then glaze the top with extra lemon curd

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