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Lemon eclairs
Baked goods

Lemon eclairs

60 min4 serv.21 февр. 2026 г.

Description

If you love the taste of lemon, this recipe is definitely for you. The pastry is easy to make, and all the nuances are explained in detail in the step‑by‑step recipe. From the listed amount of ingredients you get 9–10 éclairs, depending on their size. Serve warm or chilled. Perfect with tea.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients.

  2. 2

    Step 2

    Step 2

    First, start by preparing the custard. For this, pour 125 ml of milk and the juice of one lemon into a saucepan. Add the zest of one lemon, beat in an egg, whisk, and heat over low heat.

  3. 3

    Step 3

    Step 3

    Add 50 grams of sugar, vanilla sugar, and stir.

  4. 4

    Step 4

    Step 4

    Add the flour, stir, and cook until thickened.

  5. 5

    Step 5

    Step 5

    Remove the thickened cream from the heat.

  6. 6

    Step 6

    Step 6

    Cover the cream with plastic wrap tightly, then chill.

  7. 7

    Step 7

    Step 7

    After the custard part of the cream is ready, proceed to make the dough. For this, pour 65 ml of milk and water each into a sauté pan. Heat, add 60 g of butter. Continue heating until it reaches a boil, but do not let it boil.

  8. 8

    Step 8

    Step 8

    Add all the flour at once and stir vigorously until the dough forms a ball and pulls away from the sides of the saucepan, then dry it slightly. Remove the dough from the heat and let it cool.

  9. 9

    Step 9

    Step 9

    Add the eggs to the dough one at a time, mixing vigorously. The dough should become smooth and homogeneous.

  10. 10

    Step 10

    Step 10

    Transfer the dough to a pastry bag and pipe onto a baking sheet, spacing them; the standard length of an éclair is 13 centimeters.

  11. 11

    Step 11

    Step 11

    Bake the éclairs at 180 °C for 20 minutes. After the éclairs are baked, do not remove them from the oven immediately. Just turn off the oven and let them stay in it for another 10–15 minutes so they don’t collapse when the temperature changes.

  12. 12

    Step 12

    Step 12

    While the éclairs are slowly cooling, fold 50 grams of butter into the custard portion of the cream; it’s easiest to do this with a mixer on low speed.

  13. 13

    Step 13

    Step 13

    Score the éclair on one side, open it slightly, and fill it with cream. It's convenient to do this with a pastry bag.

  14. 14

    Step 14

    Step 14

    For the lemon glaze, mix 80 grams of powdered sugar with two tablespoons of lemon juice. Using a brush, apply the lemon glaze to the éclair and lightly sprinkle with lemon zest. This glaze sets very quickly.

  15. 15

    Step 15

    Step 15

    The eclairs are ready. Enjoy their delicate and refreshing flavor.