Lemon and White Chocolate Eclairs | How to make Lemon and White Chocolate Eclairs

By Bhavita Singh  |  24th Aug 2016  |  
5 from 2 reviews Rate It!
  • Lemon and White Chocolate Eclairs, How to make Lemon and White Chocolate Eclairs
Lemon and White Chocolate Eclairsby Bhavita Singh
  • 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.

Lemon and White Chocolate Eclairs

Ingredients to make Lemon and White Chocolate Eclairs

  • For the choux pastry
  • butter (unsalted)- 70 grams
  • water- 150 ml
  • all purpose flour/maida- 100 grams
  • eggs- 2
  • For the lemon curd
  • Fresh lemon juice- 120 ml
  • eggs (large)- 3
  • sugar- 85 grams ( 100 grams if you want it sweeter)
  • Unsalted butter- 80 grams
  • cardamom powder- 1 tsp (optional)
  • Freshly grated ginger- ¾ tsp (optional)
  • For topping
  • White Chocolate (melted)- 500 grams
  • Chopped pistachios and lemon zest- for garnish (optional)

How to make Lemon and White Chocolate Eclairs

  1. Preheat oven to 200 degree centigrade. Lightly grease a baking tray with butter or baking spray and keep aside.
  2. In a saucepan, add water and butter and heat gently till the butter melts. Bring to a rolling boil and take the saucepan off the heat.
  3. Immediately add the flour, all at once, beating well (I used a wooden spoon for this) until the mixture forms a ball. Keep aside to cool slightly.
  4. Once the flour mixture has cooled, add the eggs one at a time, beating well after each addition. It will take a little time for the egg to mix in with the flour mixture, just keep at it till you have a smooth mixture.
  5. Spoon the mixture into a disposable piping bag fitted with a 1 cm nozzle or with a pair of scissors cut the pastry bag to get an opening about a cm wide.
  6. Lightly sprinkle the baking tray with a little water. Pipe éclairs about 3 inches long, leaving a gap of about an inch in between each éclair.
  7. Bake in the preheated oven for 30-35 minutes or until the éclairs are nicely brown and crisp. Remove from the oven when done and make a slit (on the side) in each one to let the steam escape. Let the éclairs cool before filling.
  8. Lemon Curd- Place a mesh strainer over a bowl and keep it aside. Cut the butter into cubes. Add lemon juice, sugar, eggs, cardamom powder and ginger in a saucepan. Whisk it all together, and then add the butter.
  9. Put the pan on the stove over low heat, whisking constantly. Once the butter melts, you can increase the heat to medium or if you’re unsure continue cooking on low.
  10. Cook the mixture, whisking constantly until it becomes thick, it will take some time but keep whisking.
  11. Once it has reached the desired thickness (it will thicken slightly more once it cools) take it off the heat and immediately pour it into the bowl lined with a strainer.
  12. Press it through the strainer and cover with cling wrap. Make sure the cling is touching the surface of the curd so it doesn’t form a skin. Let cool before using. Store in a refrigerator.
  13. To fill the éclairs you can either split each éclair length wise all the way or make a slit long enough to easily fill with lemon curd.
  14. Once filled, cover the éclairs with the melted white chocolate. Pour or spoon over the white chocolate to cover the top of the éclairs. Top with chopped pistachios and lemon zest.

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.

Reviews for Lemon and White Chocolate Eclairs (2)

Bindiya Sharma2 years ago

simply delicious Bhavita!!

Madhuchanda Sharma2 years ago

very nice presentation..they look yum!