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Mini lemon cream eclairs
Mini lemon cream eclairs
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious mini lemon cream eclairs – bursting with lemony goodness!
Ingredients:
  • 100g butter, chopped
  • 150g (1 cup) plain flour
  • 4 eggs, at room temperature
  • 20.60 gm milk
  • 600ml thickened cream
  • 230g (2/3 cup) lemon butter
  • 1 egg white
  • 210g (1 1/3 cups) Pure Icing Sugar, sifted
  • 2.65 gm fresh lemon juice
  • Yellow food colouring, to tint
  • Sugar flowers, to decorate
Instructions:
  • Preheat your oven to 190C/170C fan forced and prepare 2 large baking trays by lining them with baking paper.
  • In a saucepan over medium heat, gently bring butter and 250ml (1 cup) water to a gentle boil. Add flour and stir for 1 minute until the mixture pulls away from the sides of the pan. Let it cool for 5 minutes.
  • Use electric beaters to combine the eggs, one at a time, until the mixture turns glossy and easily drops from the spoon. Stir in the milk. Transfer the dough to a piping bag with a 1cm nozzle. Pipe thirty 10cm-long logs onto prepared trays, spacing them 5cm apart. Use a moistened finger to smoothen the ends. Bake for 20-25 minutes until puffed. Make a small slit on the side of each eclair. Turn off the oven and place the eclairs back in for 5-10 minutes until they are crisp. Allow them to cool on a wire rack before slicing them in half lengthwise.
  • Whip cream in a bowl with electric beaters until soft peaks form. Incorporate lemon butter until firm peaks form. Transfer mixture to a piping bag fitted with a plain 1cm nozzle. Pipe onto eclair bases and top with eclair tops.
  • Beat the egg white in a bowl until foamy, then gently fold in the icing sugar. Mix in the lemon juice until smooth, followed by a few drops of food coloring. Adjust the consistency by adding more lemon juice if necessary, then spread the mixture over the tops of the éclairs and finish by decorating with flowers.

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