Food recipes

Lemon meringue eclair

Lemon meringue eclair

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for 4 persons

For the choux pastry:

  • 25 cl of water
  • 25 cl of whole milk
  • 225 g semi-salted butter
  • 15g sugar
  • 275 g flour
  • 8 eggs + 1 egg yolk

For the lemon cream:

  • 1 gelatin sheet
  • 4 untreated lemons
  • 135g sugar
  • 2 large eggs
  • 100 g unsalted butter

For the meringues:

  • 2 egg whites
  • 1 pinch of salt
  • 125 g sugar
  • 2 to 3 drops of lemon juice

Preparation : 45 min -Cooking : 2 h 40 min -Rest : 1 h

Lemon meringue eclair

For the choux pastry:

- Preheat the oven to 200 ° C (th. 6/7).

- In a saucepan, combine the water, milk, butter and sugar. Heat so as to melt the butter, add the flour and dry on the heat for about 3 minutes. Off the heat, in a salad bowl, incorporate the eggs one by one, mixing with a spatula until a smooth dough is obtained. The dough should come off the bowl.

- Place the choux pastry in a smooth piping bag and form sausages about 11 cm long, brown them with egg yolk using a brush. Bake on a baking sheet covered with baking paper and bake for 20 minutes. Let rest on a wire rack.

For the lemon cream:

- Soften the gelatin in a bowl of cold water.

- Wash the lemons, collect the juice and remove the zest from 2 lemons. Place them in a saucepan with 175 g of lemon juice and sugar. Stir and heat over low heat.

- Break and beat the eggs, incorporate them while stirring the contents of the pan. Heat, stirring constantly with a whisk to thicken the mixture. Remove from the heat, add the butter and gelatin, mix well. Let cool (about 1 hour) then store in the refrigerator.

For the meringues:

- Beat the egg whites with the salt. When they become frothy, gradually stir in the sugar, add the lemon juice. Whisk until they are firm.

- Preheat the oven to 80 ° C (th. 2/3).

- Place the meringue maker in a pastry bag and form small piles on a baking sheet covered with baking paper.

- Place in the oven and cook for 2 hours in the lower part of the oven, opening the door halfway every 20 minutes to allow the steam to escape. Meringues are well cooked when they peel easily from the sheet of baking paper. Let rest on a wire rack.

- Cut the éclairs in half, garnish the inside with lemon cream, cover with hats and arrange the small meringues on top. Enjoy!

Recipe : N. Le Moal -Photo : A. Beauvais - F. Hamel

Video: Meringue Cookies Recipe (May 2022).