Recipe Mini lemon cream eclairs : Practical and Delicious

Recipe Mini lemon cream eclairs : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Mini lemon cream eclairs. You are currently reading Recipe Mini lemon cream eclairs : Practical and Delicious. This recipe is the creation of the chef Kathy Knudsen. Recipe Mini lemon cream eclairs requires 30m, cook 30m and serve 30. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

These mini lemon cream eclairs prove good things come in small lemony mouthfuls.

Ingredients:

11 Ingredients

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  100g butter, chopped
  
  
  


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  150g (1 cup) plain flour
  
  
  


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  4 eggs, at room temperature
  
  
  


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  1 tbsp milk
  
  
  


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  600ml thickened cream
  
  
  


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  230g (2/3 cup) lemon butter
  
  
  


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  1 egg white
  
  
  


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  210g (1 1/3 cups) CSR Pure Icing Sugar, sifted
  
  
  


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  1/2 tsp fresh lemon juice
  
  
  


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  Yellow food colouring, to tint
  
  
  


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  Sugar flowers, to decorate
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 190C/170C fan forced. Line 2 large baking trays with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Bring butter and 250ml (1 cup) water just to the boil in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute, until mixture comes away from the side of the pan. Set aside for 5 minutes to cool slightly.
  
  
  


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  Step 3
  
  
  
  
  Use electric beaters to beat in the eggs, 1 at a time, until mixture forms a glossy dough that drops from the spoon. Beat in milk. Spoon dough into a piping bag with a plain 1cm nozzle. Pipe thirty 10cm-long logs, 5cm apart, onto prepared trays. Smooth ends with a finger dipped in water. Bake for 20-25 minutes or until puffed. Cut a small slit in the side of each. Turn off oven. Return eclairs to oven for 5-10 minutes, until crisp. Transfer to a wire rack to cool. Split in half lengthways.
  
  
  


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  Step 4
  
  
  
  
  Use electric beaters to beat cream in a bowl until soft peaks form. Beat in lemon butter until firm peaks form. Spoon into a piping bag with a plain 1cm nozzle. Pipe onto eclair bases. Cover with the eclair tops.
  
  
  


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  Step 5
  
  
  
  
  Whisk egg white in a bowl until foamy. Stir in icing sugar. Add lemon juice and stir until smooth. Add a few drops of food colouring. Stir to a spreadable consistency (add a little extra lemon juice, if needed). Spread over tops of eclairs. Decorate with flowers.
  
  
  

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