Tiny Éclairs Stuffed with Meyer Lemon Custard

Tiny Éclairs Stuffed with Meyer Lemon Custard

Craving something tangy and delightful for your next dinner party? Elevate your dessert game with these Mini Lemon Éclairs!

If you can't find Meyer lemons, never fear – regular lemons work just fine.

Here's the lowdown:

Recipe Overview

• Yield: 30 mini éclairs
• Difficulty: Medium
• Time: Approximately 2 hours and 15 minutes (25 minutes active)

Ingredients

For the Meyer lemon filling:- 1/2 cup Meyer lemon juice- 2 tablespoons regular lemon juice- Grated zest of 1 Meyer lemon- 1/2 cup granulated sugar- 8 tablespoons (1 stick) unsalted butter- 1/4 teaspoon kosher salt- 3 large eggs- 3 egg yolks

For the puff dough:- 8 tablespoons (1 stick) unsalted butter- 1 teaspoon granulated sugar- 1/4 teaspoon kosher salt- 1 cup water- 1 cup all-purpose flour- 4 large eggs

For the whipped cream filling:- 1 cup heavy cream- 4 teaspoons granulated sugar- 1/4 teaspoon vanilla extract- Powdered sugar, for garnish

Game Plan

• You can make the Meyer lemon filling 5 days ahead, just make sure it's in a tightly sealed container to keep out fridge odors.
• The éclairs are best when freshly assembled.

This recipe is part of our Cooking with Winter Ingredients photo gallery!

Instructions

For the Meyer lemon filling:

1. Combine lemon juices and zest, sugar, butter, and salt in a nonreactive saucepan over low heat. Cook gently, stirring occasionally, until butter is melted.
2. In a separate bowl, whisk together eggs and egg yolks until blended. Carefully stir a bit of the hot lemon mixture into the eggs to warm them, then slowly whisk the egg mixture into the saucepan.
3. Continue to cook over low heat (do not boil), stirring constantly with a wooden spoon, until the mixture thickens, about 5 minutes. Strain through a fine-mesh sieve into a bowl and let cool.

For the puff dough:

1. Heat the oven to 425°F (200°C). Line two baking sheets with parchment paper.
2. Combine butter, sugar, salt, and water in a saucepan over medium heat. Bring to a boil.
3. Remove from heat and add the flour all at once. Stir briskly with a wooden spoon until mixture comes together.
4. Return the pan to low heat and cook the dough for 1 minute to dry it out.
5. Transfer dough to a large bowl and let it cool for a few minutes.
6. Gradually beat in the eggs one at a time, stirring well after each addition.
7. Using a piping bag fitted with a 1/2-inch tip (or a plastic bag with the corner cut off), pipe dough onto the baking sheets into 1-by-3-inch strips.
8. Bake for about 30 minutes, or until puffed and golden brown.

For the whipped cream filling:

1. In a mixing bowl, whisk together heavy cream, sugar, and vanilla extract until soft peaks form.
2. To assemble the éclairs, slice each strip horizontally and remove the top.
3. Pipe the whipped cream onto the bottom layer, followed by a spoonful of the lemon filling.
4. Place the top back onto each éclair and dust with powdered sugar.

Beverage Pairing:

Outstanding matches include a glass of Schramsberg Cremant Demi-Sec, a delightful sparkling wine with a rich, creamy texture and a bright, zesty finish. It pairs wonderfully with the light, flaky crust and lemony cream – simply divine!

Now there's no reason to let those winter blues bring you down – grab your apron and let's roll these tangy mini éclairs! Bon appétit!

1. To enhance the nutrition value of the Mini Lemon Éclairs, consider adding a hint of lemon zest to the whipped cream filling, along with a dash of organic honey for natural sweetness.
2. For a non-dairy alternative, use coconut cream instead of heavy cream in the whipped cream filling, ensuring you use a non-reactive saucepan to avoid any unwanted flavors developing.
3. Share the joy of cooking by sharing the recipe with your Aussiedlerbote, a fellow food lover, or even your local cooking community, allowing others to enjoy the delightful taste of these Mini Lemon Éclairs too.

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