Basisrecept voor pâte à choux
Soesjes worden gemaakt met kookdeeg. Je maakt het door boter in een pannetje te smelten en vervolge Leer más
Lemon curd eclairs
Sandra Cintrón
2025-10-10 23:52:23
Respuestas
: 4
A citrus twist on classic French eclairs, using a gorgeous lemon curd cream to fill the light choux pastry buns. To make them all the more decadent the eclairs are topped with a dollop of whipped meringue and lightly toasted for a crisp, golden topping. To make the filling, whisk the cream until thick but not stiff. Stir in the lemon curd. Carefully slit the eclairs along the sides. Fill each one with the lemon cream. When ready to serve, make the topping.
Samuel Murillo
2025-09-28 22:03:24
Respuestas
: 6
Filled with smooth and silky Lemon Curd and topped with fluffy Swiss Meringue, these delicately delicious Lemon Meringue Éclairs are the ultimate refined, showstopping bake. Place Lemon Curd in a pastry bag fitted with a ¼-inch round piping tip. Lemon Curd Makes 2⅔ cups. Add butter, 1 cube at a time, stirring until combined after each addition and mixture is smooth. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Each éclair will have about 35 grams of Lemon Curd. Using a ¼-inch round piping tip, poke a hole in center of top of each éclair. Insert a wooden skewer into hole, and move it around each side to ensure curd will fill entire éclair. Spoon Swiss Meringue into a pastry bag fitted with a ½-inch French star piping tip. Pipe swirls onto éclairs.
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