Makes about 12 éclairs (depending on size/length)
For the choux pastry:
- 50g unsalted butter
- 50ml milk
- 75ml water
- ½ teaspoon fine salt
- 1 tablespoon caster sugar
- 125g plain white flour
- 3 medium eggs
For the lemon curd cream:
- 400ml double cream
- 1 jar English Provender Co. Lemon Curd
For the icing:
- 4 tbsp raspberry puree (place about 150g frozen raspberries in a sieve and squeeze out the juice, discarding the seeds)
- 200g icing sugar
How To Make:
- Preheat the oven to 200°C. Place the butter, milk, water, salt and sugar in a pan and bring to the boil.
- Sift the flour and when the liquid reaches boiling point add the flour and beat well for 30 seconds until dough leaves sides of pan.
- Remove the dough from the pan to cool a little then place back in the pan and beat in the eggs one at a time.
- Line a large baking tray with non stick baking paper and while the mixture is still warm spoon or pipe it onto the baking tray in long lines and place in the oven.
- Do not open the oven door, reduce heat to 180° and bake for 20 mins until crisp and dry.
- Whisk the cream until you have peaks then stir in the lemon curd.
- For the raspberry icing, stir the raspberry puree into the icing sugar until you have a thick but runny consistency.
- When ready to serve, cut the éclairs in half and fill with some cream. Spread the icing over the top of each éclair and leave to set for an hour or so.
About this post -
Recipe and photo credit by English Provender Co.
