Eclairs with cream and lemon glaze

Lemon cream éclairs with lemon glaze – an easy-to-make recipe with an impressive impact! These fluffy delights are perfect for any occasion, from a gathering with friends to a festive meal. You will discover how the choux pastry transforms into an incredibly tasty dessert, and the lemon combination adds a touch of freshness that will delight your taste buds. Let's begin this culinary adventure!

Preparation time: 30 minutes
Baking time: 20-30 minutes
Total time: 1 hour
Number of servings: 14 éclairs

Ingredients

Choux pastry
- 250 ml water
- 100 ml oil
- 4 small eggs (or 3 large)
- 1 pinch of salt

Lemon cream
- 1 packet of Dr. Oetker quick lemon cream
- 4 teaspoons powdered sugar
- 250 ml milk

Lemon glaze
- 6 teaspoons powdered sugar
- 3 teaspoons lemon juice

Step by step

1. Preparing the choux pastry
Start by boiling 250 ml of water, 100 ml of oil, and a pinch of salt in a pot. This combination will create a light and airy dough. Place the pot over medium heat and wait until the mixture starts to boil. Then, remove the pot from the heat.

Add 150 g of sifted flour (about 1 cup) to the hot mixture. Use a wooden spatula or a sturdy spoon to mix well until the dough pulls away from the sides of the pot. It is important to mix vigorously to avoid lumps.

Let the dough cool for a few minutes. Then, add the eggs one by one, mixing well after each addition until you obtain a smooth and shiny paste. The final consistency of the dough should be soft enough to be piped but not so liquid that it spreads.

2. Shaping the éclairs
Preheat the oven to 200°C (medium heat). Line a baking tray with parchment paper. Use a large piping bag to shape the éclairs. You can make shapes about 10 cm long, leaving enough space between them to allow for expansion during baking.

3. Baking
Place the tray in the oven and bake the éclairs for 20-30 minutes, until they turn golden and fluffy. It is crucial not to open the oven door in the first 20 minutes, as the éclairs may collapse. When ready, remove them from the oven and let them cool on a rack.

4. Preparing the lemon cream
While the éclairs are cooling, you can prepare the cream. In a bowl, mix the packet of quick lemon cream, 4 teaspoons of powdered sugar, and 250 ml of milk. Use a mixer to combine the ingredients until the cream becomes firm. Once you have achieved the desired consistency, refrigerate the cream to cool.

5. Preparing the lemon glaze
In a small bowl, mix 6 teaspoons of powdered sugar with 3 teaspoons of lemon juice. Mix well until you obtain a smooth glaze. This will add an intense flavor and a touch of freshness to your éclairs.

6. Assembling the éclairs
Once the éclairs have completely cooled, cut them horizontally, but not all the way through, to create a "lid" for filling the interior with cream. Use a spoon or a piping bag to fill each éclair with lemon cream. Then, place a spoonful of glaze on top of each éclair. Chill them for a few minutes, but don't be tempted to serve them immediately – patience pays off!

Serving
Lemon cream éclairs are special, but you can add a drizzle of cocoa or melted chocolate on top for an extra flavor boost. These delights are excellent alongside a fragrant coffee or a fruit tea, creating a perfect combination for a relaxing afternoon.

Nutritional information
Each éclair contains approximately 150 calories, but this value may vary depending on the exact size and ingredients used. Lemon cream éclairs provide a good source of carbohydrates and, thanks to the lemon, a dose of vitamin C.

Possible variations
- Chocolate-flavored éclairs: Replace the lemon cream with chocolate cream or add cocoa to the dough.
- Vanilla cream éclairs: Use a packet of vanilla-flavored cream for a classic variant.
- Fruit-filled éclairs: Add pieces of fresh fruit to the cream for a different texture and taste.

Frequently asked questions
1. Why do éclairs collapse?
It is essential not to open the oven during baking. The humidity inside the oven is crucial for allowing them to rise.

2. Can I prepare the dough in advance?
Éclair dough is best made fresh, but you can bake the shells a day ahead and fill them with cream before serving.

3. How can I store éclairs?
Éclairs are best stored in the refrigerator, but consuming them on the same day they are made is ideal for the best texture.

Now that you have all the necessary information, all you need to do is try this lemon cream éclairs recipe with lemon glaze. Each bite will bring a smile to your face and your loved ones. Enjoy!

 Ingredients: Choux pastry: 250 ml water, 100 ml oil, 4 small eggs (or 3 large), 1 pinch of salt. Lemon cream: 1 packet of quick lemon cream Dr. Oetker, 4 teaspoons powdered sugar, 250 ml milk. Lemon glaze: 6 teaspoons powdered sugar, 3 teaspoons lemon juice.

 Tags:  eclairs