Author Notes: This recipe uese Tartine's Genius Lemon Cream to fill classic french choux pastry for a super fresh twist on traditional eclairs. - Yossy Arefi
Makes 12 to 18 eclairs
Meyer Lemon Cream
- 10 tablespoons meyer lemon juice
- 3 large eggs
- 1 large egg yolk
- 3/4 cups sugar
- 1 pinch salt
- 1 cup unsalted butter
- 1/2 cup heavy cream
Pâte à Choux and Glaze
- 1 cup water
- 6 tablespoons unsalted butter, cool but pliable
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 cup flour
- 4 large eggs
- Meyer Lemon Glaze
- 1 meyer lemon, zest and juice
- 1 to 1 1/2 cup confectioner's sugar
- For the Meyer Lemon Cream: Pour about 2 inches of water into a saucepan and bring to a simmer over medium heat.
- Combine the lemon juice, eggs, egg yolk, sugar, and salt in a stainless steel bowl that will rest securely over the water without coming into contact with the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.) Place the bowl over the saucepan and whisk until the mixture becomes very thick and registers 180° F on a thermometer, about 10 to 12 minutes.
- Remove the bowl from over the water and let the mixture cool to 140° F, stirring from time to time to release the heat.
- Meanwhile, cut butter into tablespoon-sized pieces. When the cream is cooled transfer it to a blender and with the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick.
- Chill the lemon cream completely, then in a separate bowl, whisk the heavy cream. Fold the whipped cream into the lemon cream and chill until ready to fill the eclairs.
- For the Pâté a Choux: Preheat oven to 425º F.
- Combine the water, butter, sugar, and salt in a saucepan. Heat over medium until the butter has melted completely.
- Remove the pan from the heat and add in all of the flour at once. Stir quickly with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan. Let the mixture cool for a few minutes.
- Add in the eggs one at a time, stirring to incorporate each egg completely before adding the next one.
- In a small bowl, beat the additional egg with one tablespoon of water.
- Spoon the mixture into a pastry bag with a large round tip (or a bag with the corner cut) and pipe even strips about 1 inch by 5 inches long onto a lined baking sheet. Smooth any peaks or rough edges with a wet finger and brush the strips with an egg wash. Bake for 15 to 20 minutes or until golden brown. Cool completely before filling.
- For the Glaze: Whisk the juice, zest, and sugar together until smooth. You want a fairly thick glaze that will not run down the sides of the eclairs
- To Assemble: Fill a pastry bag fitted with a bismark tip with the chilled lemon cream mixture. Fill each eclair with a few tablespoons of the cream then dip the top in the meyer lemon glaze. Garnish with candied citrus peel (I used kumquats). Alternately, slice the top third off of each eclair, fill the bottom with a few tablespoons of lemon cream, replace the tops, and drizzle with glaze. Enjoy immediately -- these treats are best the day they are made. Store extra lemon cream in the refrigerator for up to five days.
- This recipe is a Community Pick!