An éclair is a finger long baked pastry shell made from piped choux paste filled with a soft sweet or savoury paste and decorated on top. Lemon éclairs are appetizing and elegant desserts which are easy to make in your own home.
Ingredients
Choux pastry (recipe)
Lemon custard or curd
White fondant
Whipped cream
Method
Preheat oven to 200ºC. Make a choux paste and put in a piping bag with a star nozzle. Pipe mixture onto lightly greased baking trays and bake in the oven for approx 20 minutes. Allow cooling before glazing the top with white fondant icing. Cut an opening lengthwise from top to halfway down in the éclair and fill with lemon custard.
Note: Substitute lemon for other citric fruit such as orange and lime.
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