Lemon Eclairs with White Chocolate

🍋 Lemon Eclairs with White Chocolate - are rich, sweet, tangy and delicious, perfect combination of lemon and white chocolate 😍😍
Ingredients:
(makes 22-24 eclairs)
Choux Pastry:
8.5 oz (250 ml) water
3 tsp sugar
1/4 tsp salt
8 1/2 tbsp (120 g) unsalted butter, room temperature
1 cup (125 g) all-purpose flour
5 eggs
Lemon Pastry Cream:
2 cups + 3 tbsp (525 ml) milk
1/4 tsp salt
1 tbsp lemon zest
5 egg yolks
8 oz (225 g) sugar
2 oz (55 g) cornstarch
1 tsp vanilla extract
5 tbsp (75 ml) lemon juice
1/4 cup (50 g) unsalted butter, room temperature
Chocolate Glaze:
8 oz (220 g) white chocolate
Preheat oven to 350 F (180 C).
Line two baking sheets with parchment paper.
To prepare the choux pastry, combine water, sugar, salt and butter in a pot over medium heat. Bring to a boil. Stir until butter melts.
Remove from the heat and stir in flour. Cook for 2-3 minutes, stirring constantly with a wooden spoon until you notice a film of dough forming on the bottom of the pan.
Transfer the dough into a large bowl, allow it to cool for 3-4 minutes, then add eggs, one at a time.
Allow the dough to rest for 30 minutes.
Fit a pastry bag with a large 1/2-inch (1 cm) French star tip and pipe the dough into 4-inch long strips.
Dip your finger in water and fix the ends of the eclairs.
Bake in preheated oven for 15 minutes, then reduce oven temperature to 325 F (160 C) and bake for about 25 minutes. DO NOT open the oven while baking eclairs.
Allow eclairs to cool completely before filling.
Meanwhile, prepare lemon pastry cream.
Combine milk, salt and lemon zest in a pot over medium heat. Bring to a boil.
Beat together egg yolks and sugar until light and fluffy.
Gradually add cornstarch.
Pour about 1/3 of the hot milk into the egg yolk mixture. Mix well to combine.
Pour the whole mixture back to the milk. Bring to a boil while stirring constantly then whisk another 4 minutes until mixture is thick and pudding-like in consistency.
Remove from the heat and stir in vanilla extract and lemon juice. Mix to combine.
Incorporate the butter too.
Transfer the pastry cream into a bowl and place a piece of plastic wrap directly over the surface of the cream. Allow it to cool slightly then refrigerate 30 minutes.
Make 3 holes on the bottom of each eclair using a 4-5 mm round tip.
Remove the pastry cream from refrigerator and stir until smooth.
Fill the eclairs using a piping bag with a 4-5 mm round tip.
Melt the chocolate.
Dip top of each eclair into the chocolate glaze. Decorate with lemon zest.
Refrigerate until ready to serve.
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[@SuncaneStaze]

Savršenstvo, kao i uvek 😊😍❤💋💋💋

[@BakingFusion]

Hvala, draga moja! 😍😍

[@SpainonaFork]

This was a MASTERCLASS on making eclairs....wow

[@BakingFusion]

Thank you! :)

[@MaiCooking]

This is perfect i love the combination 👍

[@BakingFusion]

Thank you! :)

[@ICreateMySpaceMariMcGuire]

Yummy looks delicious 👍

[@BakingFusion]

Thank you! :)