Maison Patisserie

These eclairs are inspired by a classic: Lemon meringue pie. The choux pastry eclairs are filled with a zingy lemon curd and glossy cloud like meringue filling. These have all the flavours and textures of a lemon meringue pie encased in a puffed golden brown choux bun. Delicious! Makes 8 éclairs Ingredients: For the eclairs: 75g plain flour 150ml water 50g unsalted butter 2 eggs well beaten For the lemon curd: 25g cornflour 80g caster sugar 60ml lemon juice 60ml water 1/2 tsp

Eclairs are a yummy french treat that are actually very easy to make. They start with a choux pastry where fat and four and water are cooked together and then eggs are beaten in, this pastry is then piped into eclairs or profiteroles and baked - so it is the only twice cooked pastry! I have chosen to keep these very classic by filling them with creme patissiere which is a lovely french vanilla custard. I have chosen to make a simple chocolate glaze for a glossy finish. Ingred

Choux pastry is a very different type of pastry, whilst puff pastry and shortcrust are kneaded and rolled out, choux pastry istwice cooked and often piped out. It uses the same basic ingredients to make pastry: flour, butter, and eggs with the addition of water. Although this pastry may seem complicated it is actually very simple. This pastry is used to make delicious classics such as profiteroles and eclairs. Makes 8 éclairs or 15-20 profiteroles Ingredients: 75g plain flour