food

Lemon Meringue Eclairs

You may wanna request more lemons from life to make these yummy eclairs filled with lemon curd.

food

Lemon Meringue Eclairs

You may wanna request more lemons from life to make these yummy eclairs filled with lemon curd.

Ingredients

Choux Pastry

  • 1 cup water
  • 1/2 cup (1 stick) unsalted margarine, cut in to small pieces
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 220 grams all-purpose flour
  • 4 eggs + 1 egg white
  • 250 grams Lemon Curd / Butter (recipe: www.thescranline.com

Meringue Frosting

  • 4 egg whites (room temperature)
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract

Steps

Choux Pastry

  1. Bring the water, margarine, sugar and salt to a boil in a medium saucepan.
  2. Remove the pan from the heat and quickly stir in the flour with a wooden spoon.
  3. Cook the mixture over medium-high heat, stirring constantly with the wooden spoon, until the mixture pulls away from the sides of the pan and film forms on the bottom of the pan, around 1-2 minutes.
  4. Transfer the dough to a stand mixer and mix on low with the paddle attachment until slightly cooled, around 1 minute.
  5. Raise the speed to medium and add each egg, 1 at a time, until soft peaks form in the batter with touched with your finger. This should take around 5 minutes.
  6. Preheat the oven to 220C (425F) and prepare two baking sheets with parchment paper.
  7. Fill a pastry bag with the batter and pipe out donut shapes, around 4 centimeters in wide.
  8. Brush with egg wash (1 egg whisked with 2 tablespoons milk)
  9. Place the unbaked éclairs in the oven for 10 minutes, reduce the oven temperature to 350 degrees F and bake until golden brown, for 25 more minutes. Take out the baked pastries and placed them on a wire rack to cool.

Meringue Frosting

  1. Place about an inch of water to a medium sized pot and bring it to the boil.
  2. Add your egg whites, sugar and cream of tartar to a large, clean metal bowl.
  3. Mix using a whisk or hand held mixer to help combine all the ingredients.
  4. Place the bowl with the egg mixture on top of your pot of boiling water making sure the bottom of the mixing bowl doesn't touch the bottom of the pot.
  5. Mix on high speed for 5 min or until the sugar in the mixture completely dissolves. You can check this by dipping two (clean) fingers into the mixture and if you can't feel any grains of sugar it's ready to take off the pot.
  6. Mix on high speed once you've taken it off the heat (about 5-6 min) until the mixture cools down and gets thick and glossy. You want to reach stiff peaks so that the frosting holds it's shape well.
  7. To finish éclairs, poke three holes at the top and fill with lemon curd by adding lemon curd to a piping or zip lock bag.
  8. Fit the end of a piping bag with an open star tip and frost as demonstrated in the video.
  9. Finish off by toasting the meringue with a kitchen torch and garnish with mint leaves.