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Lemon Meringue Éclair
Recipe by Theo Loizou
When Italian meringue meets choux pastry, you get this flavourful, citrusy lemon curd meringue éclair.
- Steps
- Ingredients
Steps
- Preheat oven to 160oC, no fan.
- For the Choux Pastry, combine water, butter, sugar and salt in a saucepan. Bring to a rapid boil before adding in flour. Cook this roux for 5-7 minutes or until a thick crust forms at the base of the saucepan.
- Transfer the hot roux to the bowl of a stand mixer and using the paddle attachment, mix on medium speed until all the steam dissipates.
- Once the steam has completely disappeared, start adding in the eggs, a little at a time, and mix until the dough comes together to a silky, shiny batter.
- Transfer batter into a piping bag, fitted with a plain 1cm nozzle. Pipe into 8-10cm lengths.
- Bake until golden brown, about 45 – 50 minutes. Turn oven off and prop oven door open slightly. Allow to cool slightly in the oven. Remove from hot tray and place onto a wire rack to cool.
- For the Lemon Curd, place gelatine in a small bowl and cover with cold water.
- Place lemon juice and zest in a small saucepan until almost boiling. Remove from the heat.
- Place eggs, egg yolks and sugar in a separate bowl and whisk until combined.
- Add lemon mixture to egg mixture, whisking continuously, until combined.
- Place mixture back over low heat and stir continuously until mixture reaches 82oC coats the back of a spoon. Remove from the heat.
- Drain gelatine and squeeze out excess water. Add to the lemon mixture and stir until dissolved. Pass through fine sieve into a bowl. Add butter and whisk to combine. Place into a shallow tray, cover the surface with cling film and set aside in the fridge to set. Transfer to a piping bag when ready to use.
- For the Italian Meringue, place water and sugar into a small saucepan over medium heat.
- In the meantime, place egg whites and cream of tartar into the bowl of a stand mixer and whisk on low speed.
- Once syrup reaches 114oC, gradually increase speed of mixer so that egg whites are close to stiff peaks when syrup reaches 121o Immediately remove syrup from the heat and pour gradually down the inside of the bowl of egg whites. Continue to whisk on high speed until thick, glossy and cooled to room temperature. Add the river mint then transfer to a piping bag fitted with a 5mm round tip. Set aside at room temperature.
- To assemble, pierce 3 holes along the base of each choux and fill with lemon curd. Pipe meringue over the top of each choux. Using a blow torch, toast the meringue until deep golden. Serve immediately.
