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Lemon Meringue Éclair
Since mastering the art of choux pastry, I’ve grown to be more confident in making mini eclairs and profiteroles that I don’t find myself eating them as much as I used to. My sister on the other hand is the master of eating them, and I can always seem to count on her to tell me just how great they taste when she orders them at cafes and patisseries.
I was inspired by the lemon meringue éclair on the display window of the Zumbo store that I visited on Monday. My siblings regretted their decision to not try the éclair so I thought I’d make it up to them by trying to make my own. I tried to create a simple method that wouldn’t be incredibly time consuming, but still look elegant and be full of lemon flavour. My family is a huge fan of lemon and eclairs, so I knew this particular type would please them.
My lemon filling is basically a lemon-flavoured creme patissiere, and I added some cream into it for a silkier, lemon curd-like texture. I even added some zest into my choux pastry for more lemon flavour. To top it off, I used a spiral tip and a zig-zag like motion to place the meringue on the choux pastry. I knew that in order for this to work, it would need to combine the aspects of both an éclair and lemon-meringue, which I tried to do. I didn’t think it would be hard, and it wasn’t! Give this one a go because it’s perfect for the upcoming warmer weather!
Lemon Meringue Eclair
Ingredients
For the lemon patissiere:
200ml milk
100ml pouring cream
Grated zest and juice of 1 lemon
75g caster sugar
4 egg yolks
1 tbsp cornflour
30g unsalted butter
For the choux pastry:
35g unsalted butter
1/2 tsp grated lemon zest
75g plain flour
2 eggs
For the meringue:
2 egg whites
100g caster sugar
icing sugar, for dusting
Method
To make the lemon patissiere: Place milk, cream, lemon zest and juice in a medium saucepan over medium heat and bring to the boil. Meanwhile, in a medium-sized bowl, whisk together sugar, eggs yolks and cornflour until thick and pale. Once milk mixture has come to the boil, gradually whisk into egg mixture. Return mixture to a clean saucepan and cook over medium heat, continuously whisking until mixture forms a custard and becomes very thick. Pour into a bowl and set aside to cool slightly. Mix in the butter, then cover mixture with cling film and place in the refrigerator to cool.
To make the choux pastry: Preheat the oven to 180C. Line a baking tray with non-stick baking paper. Combine butter and zest in a medium saucepan with 125ml of water and place over medium heat. Cook until mixture comes to the boil and butter has melted. Remove from heat, add in the flour and mix with a wooden spoon until just combined. Put back onto the heat and mix vigorously for one minute until mixture comes away from the side of the pan and no longer sticks to the spoon.
Place mixture into the bowl of an electric mixer, and beat for 1-2 minutes to release any heat. Add the eggs one at a time, beating well after each addition, until both eggs are added and mixture is very thick and glossy. Transfer mixture to a piping bag fitted with a 1cm nozzle and pipe eclairs onto the baking tray, around 10cm long. Bake in the oven for 15-20 minutes or until puffed and golden. Remove from oven and allow to cool.
To make the meringue: Whisk egg whites until soft peaks form. Gradually add all the caster sugar until mixture is stiff and glossy and sugar has dissolved.
To assemble: Pierce a hole at the top of each éclair. Fill a piping bag with the lemon patissiere and another with the meringue. Pipe lemon patissiere into each eclair, then pipe the meringue on top, covering completely. Place eclairs under the grill until meringue is caramelised. Dust with icing sugar. Serve.
ENJOY! :D

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