Lemon and White Chocolate Eclairs | How to make Lemon and White Chocolate Eclairs
- Prep Time
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About Lemon and White Chocolate Eclairs Recipe
A citrus twist on the classic french eclair; these fresh, zesty eclairs are filled with tangy lemon curd and topped with white chocolate and pistachios.
Lemon and White Chocolate Eclairs is an authentic dish which is perfect to serve on all occasions. The Lemon and White Chocolate Eclairs is delicious and has an amazing aroma. Lemon and White Chocolate Eclairs by Bhavita Singh will help you to prepare the perfect Lemon and White Chocolate Eclairs in your kitchen at home. Lemon and White Chocolate Eclairs needs 20 minutes for the preparation and 75 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Lemon and White Chocolate Eclairs. This makes it easy to learn how to make the delicious Lemon and White Chocolate Eclairs. In case you have any questions on how to make the Lemon and White Chocolate Eclairs you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Bhavita Singh. Lemon and White Chocolate Eclairs will surely satisfy the taste buds of your guests and you will get compliments from your guests.
Ingredients to make Lemon and White Chocolate Eclairs
- For the choux pastry
- (unsalted)- 70 grams
- - 150 ml
- /maida- 100 grams
- - 2
- For the curd
- Fresh juice- 120 ml
- (large)- 3
- - 85 grams ( 100 grams if you want it sweeter)
- Unsalted - 80 grams
- powder- 1 tsp (optional)
- Freshly grated - ¾ tsp (optional)
- For topping
- White Chocolate (melted)- 500 grams
- Chopped pistachios and zest- for garnish (optional)
How to make Lemon and White Chocolate Eclairs
My Tip:Let the flour mixture cool before adding the eggs.It will take a few minutes for the eggs to mix in with the flour mixture, just keep going. Make sure your oven is preheated before adding the éclairs. Depending on your oven, it might require a little longer than the given time for the éclairs to be fully cooked through. Slit the éclairs once it’s out of the oven, the éclairs should be dry and crisp; the steam will make it soggy. Make sure the éclairs have been cooled before filling. Make the lemon curd ahead of time (stays in the refrigerator for up to a week) so you don’t have to do everything all at once.