Mini Lemon Cream Eclairs
Ingredients
- 100g butter, chopped
- 150g (1 cup) plain flour
- 4 Pace Farm eggs
- 1 tablespoon milk
- 600ml thickened cream
- 230g (2/3 cup) lemon butter
- 1 egg white
- 210g (1 1/3 cups) CSR Pure Icing Sugar, sifted
- 1/2 teaspoon fresh lemon juice
- Yellow food colouring, to tint
- Sugar flowers, to decorate
Method
- Preheat oven to 190C
- Boil butter and 1 cup of water in a saucepan over medium heat.
- Add the flour and stir for 1 minute.
- Allow to cool slightly and gradually beat in the eggs and then the milk with an electric beater.
- Add the dough to a piping bag with 1cm nozzle.
- Pipe 30 even logs onto 2 lined baking trays.
- Smooth the ends with a wet finger.
- Bake for approximately 25 mins until puffed.
- Slit each side and return to oven for another 5 minutes.
- Beat the cream in a bowl for several minutes and then add in the lemon butter to form firm peaks.
- Place this mixture into the piping bag.
- Cut the eclairs in half.
- Pipe the mixture onto bottom half of eclair and place the other half on top.
- Whisk the egg whites in a bowl and add icing sugar, food colouring and lemon juice.
- Spread on top of eclairs and decorate with flowers.
