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Éclair with Lemon Cream and Meringue

20 minutes
15 minutes
4 servings
Another variant of the choux dough is a recipe for éclairs. A clear lemon cream, caramelized meringue and garnished with lime zest. Make the baking process easier with your Starfrit Silicone Cooking Mat.



  • 1/4 cup Water
  • 1/4 cup Milk
  • 1 tbsp Sugar
  • 1 pinch Salt
  • 1/4 cup Butter
  • 1 tea spoon Vanilla extract
  • 1/2 cup Wheat flour
  • 3 Eggs
  • Lemon cream
  • 3/4 cup Water
  • 1/2 cup Sugar
  • 2 tbsp Cornstarch
  • 1/2 cup Lemon juice
  • 2 Egg yolks
  • 1 tbsp Butter


  • 2 Egg whites
  • 1/2 cup Sugar
  • 1 Lime


Preheat your oven at 400°F


For the éclairs

  • In a saucepan, bring to a boil the water, milk, sugar, salt, butter and the vanilla.
  • Remove from the heat and add the flour and start to stir with a wood spoon.
  • Place back on the stove and cook until the dough pulls away from the edges of the pan.
  • Transfer to a stand mixer and add the eggs one by one.
  • Fill a pastry bag with the dough and form the éclairs, 12 cm long on a baking tray lined with the Starfrit Silicone Cooking Mat.

For the lemon cream

  • In a pot, place all the ingredients except for the butter in the order they appear in the recipe.
  • Place on the stove top and cook while continuously stirring.
  • Let it boil for at least 30 seconds.
  • Pass the cream through a fine mesh sieve, whisk in the butter and set aside in the fridge covered with plastic wrap.

For the meringue

  • In the bowl of your stand mixer, combine the egg whites and sugar.
  • Place the bowl over a steam bath and start to energetically whisk.
  • Once the mixture starts to emulsify and the temperature is just about as hot as you can comfortably manage by touching it, transfer to the stand mixer.
  • Continue to whisk until it has cooled down completely.
  • With the help of a pastry pouch, garnish the eclair with the meringue.

For the plating

  • Remove the top of the eclair, fill it with lemon cream, and then with a pastry bag, make some nice little balls of meringue on the top.
  • Sprinkle with icing sugar and then caramelize with a torch.


Chef's tip

  • Using the Starfrit Silicone Cooking Mat will prevent the dough from sticking during the baking.

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