It has been so much fun making recipes from the Great British Bake Off. I’ve made kouign amann, lemon poppy seed drizzle cake, homemade English muffins, homemade ciabatta bread and coconut lime meringue pie so far. This week it was time for my final entry in the series, which were these amazing lemon eclairs. The recipe is from one of my biggest culinary idols, Mary Berry. I just love her and think she is one of the most talented bakers of our time. Her recipe was easy to follow and much more manageable than I thought it would be.
Then they were ready to eat! I really wanted the lemon flavor to dominate, so I skipped the step of drizzling chocolate on top. Feel free to do that though! Here is the recipe from Mary for your reference. Oh my goodness, these lemon eclairs were absolutely heavenly. All of the lemon flavor kept them from being too cloyingly sweet. This series has really helped me step up my baking game, and I hope it has done the same for you! Enjoy!! xoxo
These amazing little lemon eclairs are based on the recipe from the even more amazing Mary Berry. This is my final entry in my British Bake off series!
- 65gramsall-purpose flour
- 2whole eggsbeaten
- 300mlheavy cream
- 6tablespoonslemon curdeither store bought or see my homemade recipe!
- 200gramspowdered sugar
- 3dropsyellow food coloring
- Pre-heat the oven to 400 and line two sheet trays with silicone mats to prepare. First, make the choux pastry dough. Combine the water and cubed butter in a sauce pan and heat it over medium low heat on the stove. When it starts to boil, add in the flour and take it off of the heat while you stir it really well. When it becomes a paste, put it back on the heat and keep stirring for another couple of minutes. It will dry out a little more, cook off the flour and naturally become a ball of dough. Let it cool for a few minutes, then whisk in the eggs really well until the dough is smooth and glossy. Sprinkle a little water on the trays to help steam the dough. Transfer the dough into a piping bag with a plain, 1/2 inch opening and pipe out 3 inch eclairs onto the trays, with 6 on each to give them lots of room to expand.
- Bake the eclairs for 10 minutes, then reduce the oven heat to 375 and bake them for another 20 minutes. While they bake, make the filling and the icing. For the filling, whip up the heavy cream with an electric hand mixer until it forms a stiff whipped cream. Stir in the lemon curd until it is smooth and set it aside. For the icing, combine the powdered sugar and lemon juice in a bowl and stir them together. Add in the food coloring and keep stirring until you have a really stiff icing. Set it aside too. The eclairs should be done by this point. Let them cool enough to handle, then cut them in half lengthwise and transfer them to a wire rack to cool completely.
- Now it's time for assembly! Scoop the filling into a piping bag with a plain 1/2 inch opening and pipe a generous amount on each of the bottom halves of the eclairs. Close them with the top halves. Then scoop the icing into a disposable piping bag and snip the tip. Pipe a thick, generous line down the length of each eclair. Run a butter knife under very hot water and use it to evenly and gently spread the icing and make it shine. You make have to run it under the water after each eclair for it to work best. Then they're done! Serve immediately or refrigerate in a sealed container until you are ready to serve.