Eclairs with lemon curd and meringue

[Eclairs]

Eclairs with lemon curd and meringue

Category: Confectionery

Ingredients
Eclairs
water	160 ml.
flour	100 g
butter	70 g
salt	pinch
vanilla	taste
egg C1	3-4 pcs.
Lemon Kurd
strained lemon juice	100 ml.
butter	120 g
sugar	120 g
egg C1	3 pcs.
yolk	3 pcs.
lemon peel	1 tbsp. l.
Meringue
protein	2 pcs (70 g.)
sugar	130 BC
vanilla	taste

Cooking method

• In a dish that can be heated, we drive eggs and add the yolks. Pour in sugar and lemon zest. We mix.

  Pour in lemon juice and mix everything again.

  We put on a dish with boiling water. The bottom of the bowl of yolks should not touch the water. With constant stirring, bring the mass to thicken. Temperature 82 degrees. We remove from the bath.

  Add butter, stir. Cover with foil in contact and let cool.

  I want to say right away that the photo is from another recipe of mine. The steps and the result are identical, so I didn't take pictures of the process.

• Pour water into a saucepan with a thick bottom, add salt and oil. We are waiting for the oil to melt and the liquid to boil.

  Pour in flour, stir quickly so that there are no lumps, brew the dough. The dough is ready when it has gathered into a lump and comes loose from the sides of the pan. Remove from heat and let stand for 10 minutes.

  Release the eggs into a bowl and stir. This will make it easier to control the moisture content of the dough. Eggs may need not only a whole number, but also a third or half of the egg. It all depends on the desired consistency of the dough. I needed 3.5 eggs.

  Add parts of the egg to the dough. We mix them well every time. The dough should be smooth, smooth, shiny and viscous. Slowly drain off the shoulder blade at an angle. We transfer the dough into a pastry bag.

  Place the tubes on a baking sheet lined with baking paper or a rug. Leave a distance between the tubes.

  We bake in an oven preheated to 190 degrees for 25 minutes (do not open the oven), then lower the temperature to 160 degrees and bake for another 10-15 minutes. We take it out, let it cool.

  In a dish that can be heated, pour in the proteins and add sugar. We put on a water bath. The bottom of the egg dish should not touch the water.

  With constant stirring with a whisk, bring the temperature of the proteins to 60-65 degrees. The sugar should be completely dissolved.

  We remove from the bath and begin to beat. Add vanilla.

  The mass should become firm, shiny and cool to room temperature.

  We fill the eclairs with the Kurdish nozzle.

• The cream is not dense, so it is convenient to fill it by making a hole in the bottom or side.
• Plant a meringue on top of each eclair.

  Fry the meringue with a burner.

  
• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones.

Cooking program:

oven, stove

Note

The idea for the recipe was taken from a foreign blog.
It is incredibly tasty and very beautiful. Such eclairs look very festive and will not leave anyone indifferent. Recommend!

Similar recipes

Diet Lemon Kurd (Podmosvichka)

Lemon Kurd (no oil) (rinishek)

Kurdish mango passionfruit (Irina F)

Firestarter!

Angela, how interesting the eclairs look. And the taste should be harmonious, Kurdish sourness and meringue sweetness. Impressive!

[Tatyana]

Tatyana, Natalia, thanks for stopping by. Glad to be appreciated)

[Angela]

Angela, chic eclairs

Angela, with another masterpiece! It is something!

[Angela]

Angela, I am with an armful of enthusiasm, accept !!!
Wonderful eclairs, fluffy chickens ...

Angel, how are they tomorrow? It is clear that eclairs should be eaten right away, but after all, this is any dessert.

[Svetlana]

Svetlana, Tatyana, Thank you)

and tomorrow they are like

Like eclairs for tomorrow They didn't turn sour, which I was afraid of. A little even stale. I can eat eclairs and five-day pastries. I put it in the refrigerator in a bag, take it out and eat it.

[Angela]

Angela, eclairs abaldet !!!! I just make them, I make them, and instead of such beauty, I always have cakes ...

[Gulnara]

Gulnara, Thank you. You get it out of the oven early, most likely. Try my temperature setting.

Cool what! Delight. And how many things are obtained from this portion?

[Irina]

Irina, Thank you. The amount will depend on the thickness and length of the deposit. I got 16 pieces.

[ang-kay]

ang-kay, Angel thanks, got it. This is me, just in case, otherwise I will "overeat and die young"

[Angela]

What are they ... Eclairs! Delighted with beauty alone! Delicious!!! Adore! Angela, thanks for the delicious masterpiece!

Gulnara, thank you. You get it out of the oven early, most likely. Try my temperature setting.

thanks, Angela, I will try!

[Svetlana]

Thank you

Svetlana, and thank you for your comment)

I will try!

Gulnara, I hope everything will work out, otherwise it cannot be)

[Angela]

Angela, great recipe !. Thank you
need to stir up ...

[AlenKa]

AlenKa, to health. Hope you like it)

[Angela]

Angela, in my primitive police brain, completely devoid of imagination, it's just a scrapping of the program, completely. I know eclairs. Well, more profiteroles. Strictly prescription. How?!? How can you make ordinary teapots rye, potato, lemon, God knows what else ... I already have a whole company of choux pastry products in my bookmarks, and almost everything from ang-kay,! Where is your "button"? Maybe I also have one, the current is rusty?

[Manatee]

Manatee,

No, it's not rusted, and it hasn't grown yet! Grow it! like zen!)))

[Scarecrow]

ScarecrowWell Duc ... I'm trying ... Not growing! Maybe water it with something like that?

"button"

Oh, Nagy, laugh Someone made this button on, but as off - the instruction is lost. But you have to turn off.
But seriously, thank you for such praise)

I almost choked, how lovely

[ang-kay]

ang-kay, Angela, what beautiful eclairs! Please show the nozzle with which you put them off, and, if there is one, please write its number.

[ang-kay]

ang-kay, Angela, well, what lovely eclairs are lovely! I can't squeeze them out as flat as you have on a baking sheet))) not only decorate with meringue, you can at least see a bag with a nozzle how you make these eclairs? Thank you for the beauty and magnificent performance of such masterpieces, Angela, I am delighted: rose
P.S. Angela, maybe you know what to do so that the eclairs do not burst in the oven but are baked without cracks?

Just perfect
I have already cooked 20 times, but I cannot achieve such an ideal relief. They swell up to obscenity and half an hour spent on artistic layout with a nozzle down the drain. I put up with it and spread it with a spoon.

Angelaaa! I'm in shock again! How many did not do, not when such beautiful did not turn out: crazy: Azhela, and the dough does not soak from the Kurd? I watched a culinary show somewhere, so they advised me to add durum flour to ordinary flour: girl-q: so as not to get soaked: oops: If I said something wrong, do not criticize: pard

[Galleon-6]

Galleon-6, Elena, Firecracker, Elena, Irene Malysheva, Ira, Marfa Vasilievna, Natalia, maha i, Marina, thank you so much for such compliments and praises. I would be glad if this version of eclairs is useful to someone.
Now in order

nozzle

bag with attachment

I have the most common Chinese nozzle with a seam and a regular plastic disposable pastry bag. Once I bought a nozzle in a set. I am absolutely not strong in numbering, as in their name. Photo under the spoiler.

The number there is 86.

so that the eclairs do not burst in the oven and bake without cracks?

Not quite clear on the question? Through cracks? On eclairs there are different convexities-convexities. This is most likely due to the wrong consistency of the dough. If they are badly deposited and vomit, then most likely there are not enough eggs.

I cannot achieve perfect relief

They swell up to obscenity

And here, most likely, the opposite is true - a lot of eggs.

and the dough does not soak from the Kurd?

Angel, how are they tomorrow? It is clear that eclairs should be eaten right away, but after all, this is any dessert.

Like eclairs for tomorrow They didn't turn sour, which I was afraid of.

advised to add durum flour to ordinary flour so as not to get wet

I haven't heard that, so I don't know. But I don’t think so. But you have to try everything yourself.

do not criticize

Marina, and what is there to criticize? All to the point.

And yes, be sure to check your oven temperature is correct. The real temperature, not the one on the display or knob. All household ovens lie. The temperature can fluctuate between 20-30 degrees even. And for a good result, the temperature regime is very important.

Angela, thank you for your answer, of course, most of the problems are in the oven and the correct kneading of the dough)))

[Angela]

And here, most likely, the opposite is true - a lot of eggs.

So that's where the dog rummaged I really never used less than 4x, and sometimes I even added a small 5e. Everything seemed to me that the dough was thick. Thank you, Angela

[Natalia]

Natalia, look at the photo, what kind of dough should be, or better watch the video.

[Angela]

Oh, Angela, I watched both photos and videos, but this, it is evident, is like with yeast dough: someone succeeds in catching the consistency the first time, and for someone it is by trial and error. But I'm persistent, I'll finish it off

I, too, and watched the photo of the video, but how many did not do, well, it does not work! As I understand it, the dough should flow down with its beak, flow down is figurative! And as for the semolina in the dough, I want to try it myself, I wonder what it will turn out, I don’t remember the name of the program, but the host Paul Hollywood, so he advised

[Marina]

Marina, and what exactly does not work? The concept of which dough you have is correct.

Angela, I certainly didn’t work so beautifully))) but definitely delicious! The cat also helped, dropped the protrusion which I put on the balcony instead of the refrigerator, tomorrow I will take a picture with renewed vigor

[Marina]

Marina, Well done! I'm waiting)

[ang-kay]

ang-kay, Angela, you have magical eclairs! I'll try to do it, thanks for the recipe!

[Yulia]

Yulia, not at all. Create, health!

Angela here is a photoit will be better next time!

[Marina]

Marina, I'm glad that everything worked out and I liked the eclairs. And beauty is a relative concept. The main thing is that it is tasty. And what is delicious, no doubt)

[ang-kay]

ang-kay, Angela, good evening! Very chic pies, like in a good pastry shop !!!
You can ask a question about baking. Set up-down mode? Don't need convection?

[Evgeniya]

Evgeniya, Thank you. Oven mode, those are "top-bottom".

Thank you very much!!!

Very beautiful eclairs. And I have a problem, appearance. Oven with convection and what eclairs, what profiteroles, so they rush. We get some kind of tumors. I tried to lay the strusel on top. Nothing good, that is, beautiful. Attaching photo. Girls, please advise how to achieve exactly the top !!!

[povarolya]

povarolya, check the actual oven temperature and the correct consistency of the dough. I won't say anything about convection, because I rarely use it myself. Although ovens are designed for a pastry chef.

Wow !!! What a beauty !!! I love eclairs, although I'm not a big fan of baking them.
Angela, can you somehow fry the meringue if there is no burner?

[Irina]

Irina, Thank you. Under the grill, maybe. But I myself have not tried

What a beauty! I really want to cook! Angela, can I freeze eclairs without cream? My husband has an anniversary. I feel that I will not be in time, I have planned so much

[Vera]

Vera, Thank you. I was freezing. There is no crunchiness in them, but they do not sour. Everything is fine. The crunchiness will disappear with the filler.

Angela, hello! Please tell me how many pieces are obtained from this portion? And how long are the cakes?