Lemon Eclairs
30 servings
840 minutes
Recipe from Alexandra Lamm, owner of Lamm's pastry shop.
1
Mix water and 150 grams of milk in a pot, add salt, 20 grams of sugar, and 225 grams of diced softened butter. Place the pot on medium heat and bring everything to a boil.
- Water: 350 ml
- Milk: 150 ml
- Salt: 7 g
- Sugar: 230 g
- Butter: 645 g
2
Pour all the flour into the boiling liquid at once. Immediately reduce the heat to low.
- Wheat flour: 275 g
3
Mix everything with a wooden spoon until homogeneous. The dough will turn into a ball and start to pull away from the walls.
4
Dry the dough for 2 minutes. Once a crust appears at the bottom of the pot, it means the dough has released enough moisture to start absorbing new.
5
Cool the dough to 55 degrees. To do this, transfer the dough to a bowl and stir methodically. You can measure with a thermometer or test with your finger. If it doesn't burn - it's ready.
6
Slowly pour in the mélange in portions. Cover the dough with plastic wrap and refrigerate for an hour.
- Pasteurized egg: 610 ml
7
Transfer the dough to a pastry bag with a 15–16 mm 'French star' nozzle, pipe the éclairs onto a perforated mat or baking sheet.
8
Bake in an oven preheated to 150–160 degrees for 1.5 hours. Cool for 2 hours.
9
Mix 210 grams of sugar and 210 grams of egg mix. Heat the lemon juice to 70 degrees.
- Sugar: 230 g
- Pasteurized egg: 610 ml
- Lemon juice: 300 ml
10
Pour lemon juice into sugar with eggs, mix, return to the pot, cook until thickened, then boil for another 2-3 minutes. Cool to 40-45 degrees.
11
Add room temperature butter and blend. Cover with plastic wrap, chill for 12 hours until thickened in the refrigerator.
- Butter: 645 g
12
Puncture the bottoms of the éclairs in three places. Fill them with cream, starting from the edges. Decorate to taste.
- Sugar: 230 g