Lemon Eclairs
Baking and Desserts | Author's cuisine
⏳ Time
14 hours
🥕 Ingredients
8
🍽️ Servings
30
Description
The minimum yield is 30 eclairs. If you prepare the dough for fewer eclairs, it may not turn out well. To achieve the right flour consistency for eclairs, you should mix two different types in a 1:1 ratio: regular high-quality flour (such as 'Gold Medal' or 'King Arthur'), and Nordic flour with a protein content of 17%. To lighten the cream, fold in whipped cream just before filling the eclairs, using about 26 grams of cream for every 10 eclairs.
Ingredients
- Milk - 5 fl oz
- Water - 12 fl oz
- Butter - 22.8 oz
- Pasteurized egg - 20 fl oz
- Wheat Flour - 9.7 oz
- Meyer Lemon Juice - 10 fl oz
- Sugar - 8.1 oz
- Salt - 0.2 oz
Step by Step guide
Step 1
In a pot, combine water and 150 grams of milk, add salt, 20 grams of sugar, and 225 grams of diced softened butter. Place the pot over medium heat and bring everything to a boil.
Step 2
Pour the flour into the boiling liquid all at once. Immediately reduce the heat to low.
Step 3
Mix everything with a wooden spatula until smooth. The dough will form a ball and start to pull away from the sides.
Step 4
Toast the dough for 2 minutes. Once a crust forms at the bottom of the pot, it means the dough has released enough moisture to begin absorbing new moisture.
Step 5
Cool the dough to 131°F. To do this, transfer the dough to a bowl and stir it methodically. You can measure the temperature with a thermometer or check with your finger. If it doesn't burn, it's ready.
Step 6
Gradually pour in the egg mixture in portions. Cover the dough with plastic wrap, pressing it against the surface, and refrigerate for one hour.
Step 7
Transfer the dough to a pastry bag fitted with a 15–16 mm French star tip, and pipe the éclairs onto a perforated mat or baking sheet.
Step 8
Bake in an oven preheated to 150–320°F for 1.5 hours. Let cool for 2 hours.
Step 9
Mix 210 grams of sugar with 210 grams of egg substitute. Heat the lemon juice to 158°F.
Step 10
Pour the lemon juice into the sugar and eggs, mix well, return everything to the saucepan, cook until thickened, then simmer for another 2–3 minutes. Cool to 40–113°F.
Step 11
Add room temperature butter and blend with a mixer. Cover with plastic wrap, pressing it against the surface, and refrigerate for 12 hours until it thickens.
Step 12
Poke holes in the bottoms of the éclairs in three places. Fill them with cream, starting from the edges. Decorate to taste.
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