Lemon and Lime and Rosewater Eclairs

Lemon and Lime & Rosewater Eclairs

Don’t be hard on yourself  at the beginning of a new year.  We all plan on starting some fantastic diet on the 1st of January because we have put on an extra pound or two …. or three or four over the festive season.  But what fun is a new year if you can’t eat delicious things.  For me, taking one tiny step at a time is the best way of doing it – cutting back on the carbs and sugar slowly until my poor body gets into the rhythm of healthy eating again. So I  am sneaking in these delicious mini eclairs as a last little naughty taster before I move onto healthier things.

These mini eclairs are made from choux pastry – some with Lemon and Lime creme patissiere and the others filled with Rosewater chantilly cream.  But if you would prefer chocolate eclairs or almond eclairs see how to make them here, where I explain the process.  If you have already started your healthy regime then bookmark this page for when you fall off the health wagon.  How can you resist these little pastel morsels of pure heaven. Enjoy.

Rosewater-eclairs

 

Lemon-lime-eclairsMini eclairs and choux pastry

 

Lemon and Lime Mini Eclairs
 
Author:
Serves: 12
 
Ingredients
  • FOR THE ECLAIRS
  • 80 ml milk
  • 80ml water
  • 70g butter
  • pinch of salt
  • 10g sugar
  • 100g flour
  • 2 eggs
  • FOR THE LIME CREME PATISSIERE (makes 350g)
  • 250g full cream milk
  • 25g sugar
  • 3 egg yolks
  • 25g sugar extra
  • pinch of salt
  • 10g plain flour
  • 10g cornflour
Instructions
  1. FOR THE ECLAIRS
  2. Preheat oven to 150ºC.
  3. Pour the milk and water into a pan, add the butter, salt and sugar.
  4. Place this over a high heat until the butter has melted.
  5. Bring to the boil and allow to boil for 3 seconds.
  6. Remove from the heat and add the flour all at once, mixing vigorously until you cant see any flour in the mixture.
  7. Break the eggs into a bowl and whisk with a fork.
  8. Add half the egg mixture to the pan and beat until the mixture is combined.
  9. Gradually add the other half egg mixture, a little at a time making sure the consistency is firm. The consistency of the mixture should stick to the spatula but fall off with a solid break.
  10. Place into piping bag and pipe out 24 minil eclairs onto a greased baking tray.
  11. Brush top with an egg wash or water.
  12. Bake in a 150ºC oven for 35-45 minutes or until golden brown. Do not open the door during cooking time, as the eclairs will collapse.
  13. Cut small slit in the side of the eclairs once out the oven to allow any excess air to escape, this will help in drying out your éclair. Allow to cool
  14. FOR THE LIME CREME PATISSIERE
  15. Pour the milk into a saucepan and add 25g sugar.
  16. Place the eggs in a bowl with the sugar and salt. Whisk vigorously.
  17. Add the flour and cornflour and combine.
  18. Place the milk over high head and just before it reaches boiling point remove from the heat. Pour a ladleful over the egg mixture and whisk then pour the mixture back into the saucepan and whisk until smooth. Bring to the boil whisking all the time this will take a minute or two. Add a drop of lemon essence. Test to make it strong enough for your liking.
  19. Fill a piping bag with a small nozzle and make a hole in the bottom of the cooled eclairs and pipe creme into the eclairs.
  20. Dip the filled eclairs into warmed and flavoured fondant icing, or make royal icing.
  21. Place on a rack to set

 

 

Rosewater Eclairs
 
Author:
Serves: 12
 
Ingredients
  • FOR THE ECLAIRS
  • 80ml milk
  • 80ml water
  • 70g butter
  • pinch of salt
  • 10g sugar
  • 100g plain flour
  • 2 eggs
  • FOR THE ROSE CHANTILLY CREAM
  • 200ml cold pouring cream
  • 20g icing sugar
  • 1 teaspoon rosewater (Check for flavor and add more if preferred)
  • Tiny drop of rose food colouring
Instructions
  1. FOR THE ECLAIRS
  2. Preheat oven to 150ºC.
  3. Pour the milk and water into a pan, add the butter, salt and sugar.
  4. Place this over a high heat until the butter has melted.
  5. Bring to the boil and allow to boil for 3 seconds.
  6. Remove from the heat and add the flour all at once, mixing vigorously until you cant see any flour in the mixture.
  7. Break the eggs into a bowl and whisk with a fork.
  8. Add half the egg mixture to the pan and beat until the mixture is combined.
  9. Gradually add the other half egg mixture, a little at a time making sure the consistency is firm. The consistency of the mixture should stick to the spatula but fall off with a solid break.
  10. Place into piping bag and pipe out 24 minil eclairs onto a greased baking tray.
  11. Brush top with an egg wash or water.
  12. Bake in a 150ºC oven for 35-45 minutes or until golden brown. Do not open the door during cooking time, as the eclairs will collapse.
  13. Cut small slit in the side of the eclairs once out the oven to allow any excess air to escape, this will help in drying out your éclair. Allow to cool
  14. FOR THE ROSE CHANTILLY CREAM
  15. Start whipping your cream on a medium speed and then finish on high to muliply and divide the air bubbles .
  16. When the cream is almost ready add the sugar, colouring and flavouring, and continue to whisk until thick.
  17. Fill a piping bag with a small nozzle and make a hole in the bottom of the cooled eclairs and pipe cream into the eclairs.
  18. Decorate with prepared fondant or royal icing .

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