Mini Éclairs with Meyer Lemon Filling Recipe
"These tiny pastries laced with tart lemon cream make a nice treat at a dinner party. Meyer lemons are delicious but sweet, so we added real lemons to the éclair filling for a good acid bite. What to buy: If you can’t find Meyer lemons, you can use regular lemons. Game plan: You can make the Meyer lemon filling as early as 5 days ahead, but be sure to keep it in a tightly sealed container to avoid picking up refrigerator smells. The éclairs are best freshly assembled. This recipe was featured as part of our Cooking with Winter Ingredients photo gallery...."
INGREDIENTS
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For the Meyer lemon filling:
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1/2 cup Meyer lemon juice
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2 tablespoons lemon juice
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Grated zest of 1 Meyer lemon
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1/2 cup granulated sugar
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8 tablespoons unsalted butter (1 stick)
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1/4 teaspoon kosher salt
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3 large eggs
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3 egg yolks
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For the puff dough:
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8 tablespoons unsalted butter (1 stick)
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1 teaspoon granulated sugar
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1/4 teaspoon kosher salt
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1 cup water
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1 cup all-purpose flour
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4 large eggs
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For the whipped cream filling:
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1 cup heavy cream
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4 teaspoons granulated sugar
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1/4 teaspoon vanilla extract
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Powdered sugar, for garnish
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