Find out how to make lemon éclairs.
For 16 éclairs | Preparation: 1 hour | Cooking: 25 min.
Ingredient for the pastry cream:
4 eggs,
50 cl of milk,
25 cl of lemon juice,
100 g of sugar,
40 g of cornstarch.
Ingredients for the icing:
300 g of white fondant,
10 g of yellow food coloring,
45 g of sugar,
the juice of a lemon,
4 cl of water (for the syrup).
Prepare the choux pastry according to the choux pastry recipe.
Preparation of the lemon custard:
In a saucepan, bring the milk to a boil. Meanwhile, mix the eggs and sugar in a bowl. Add the cornstarch. Gradually pour the milk into the mixture while stirring.
Transfer the mixture to the saucepan and bring to a boil, stirring constantly, until the mixture has thickened.
Add the lemon juice and mix well. Let the preparation cool, cover with cling film and set aside in the refrigerator.
Fill a pastry bag fitted with a choux pastry nozzle with the cooled cream. With a smaller nozzle, pierce the éclairs below and garnish the éclairs with the lemon cream.
Preparation of the icing:
warm the fondant in a saucepan over low heat then add the lemon juice through a fine sieve. Then add the coloring. If the fondant is too thick, prepare a syrup at 30) C (by heating the sugar and water), allow the syrup to cool and incorporate it into the fondant until you obtain a texture that is easy to apply. Then dip the top of the éclairs, remove the excess icing with your finger.
Keep cool until serving.
