Steps
Now that we have all the ingredients ready, let’s dive into the step-by-step process of making Lemon Cream Éclairs:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Start by making the choux pastry. In a medium-sized saucepan, bring the water and butter to a boil over medium heat.
3. Remove the saucepan from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Transfer the dough to a mixing bowl and let it cool for a few minutes.
5. Add the eggs, one at a time, beating well after each addition until the dough becomes smooth and glossy.
6. Spoon the dough into a piping bag fitted with a large round tip.
7. Pipe the dough onto the prepared baking sheet, forming éclair shapes that are about 4 inches long.
8. Bake in the preheated oven for 25-30 minutes, or until the éclairs are golden brown and puffed up.
9. Remove the éclairs from the oven and let them cool completely on a wire rack.
10. While the éclairs are cooling, let’s prepare the lemon cream filling. In a saucepan, combine the heavy cream, granulated sugar, egg yolks, lemon zest, lemon juice, and cornstarch.
11. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
12. Remove the saucepan from heat and stir in the butter until it melts and the cream becomes smooth.
13. Let the lemon cream filling cool to room temperature.
14. Once the éclairs and lemon cream filling are completely cooled, it’s time to assemble them. Slice the éclairs in half horizontally.
15. Spoon or pipe the lemon cream filling into the bottom half of each éclair.
16. Place the top half of the éclair back on and lightly dust the éclairs with powdered sugar.
17. Your Lemon Cream Éclairs are now ready to be enjoyed! Serve them fresh and refrigerate any leftovers.
