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Prepare the Choux Pastry:
Preheat oven to 400°F (200°C).
In a saucepan, bring water to a boil. Remove from heat and add flour all at once, stirring vigorously until dough forms a ball.
Let dough cool slightly, then beat in eggs one at a time until smooth and glossy.
Pipe dough onto a lined baking sheet into 3–4 inch long éclairs.
Bake for 20–25 minutes until puffed and golden. Cool completely.
Make the Lemon Cream Filling:
Heat milk in a saucepan until just simmering.
In a bowl, whisk egg yolks, sugar, cornstarch, lemon juice, and zest.
Slowly pour hot milk into the egg mixture, whisking constantly. Return to saucepan and cook over medium heat, stirring until thickened.
Remove from heat and stir in butter. Let cool completely.
Fill the Éclairs:
Cut éclairs in half lengthwise or poke a hole at the end.
Fill with lemon cream using a piping bag.
Serve:
Optionally dust with powdered sugar or glaze with lemon icing.
Serving and Storage Tips
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