Lemon Meringue Eclair Recipe

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Hi guys!
This week's recipe is 'Lemon Meringue Eclair'.
Eclair is a dessert made by squeezing choux dough and filling it with cream.
It means 'lightning' in French.
There are several theories as to why it got the name lightning.
The most likely story is that it was named because it was so delicious that it could be eaten like lightning.
As it is summer, fill the eclair with fresh lemon cream,
I neutralized the sour taste with a light and soft Italian meringue.
It's a really delicious recipe, so be sure to make it! :)
▶Ingredients (for 12 eclairs, about 12cm long)
[Eclair]
- 82 g of water
- 82g milk
-72g unsalted butter
- 2 g of salt
- 6 g of sugar
-90g all-purpose flour
- 138g eggs
1) Put water, milk, butter, salt and sugar in a pot.
2) When the liquid boils to the center, turn off the heat, add the sifted flour, and quickly mix to form a lump.
3) Turn on the heat again and stir-fry evenly over high heat to make the dough gelatinous.
4) Transfer the dough to a bowl, cool slightly, and mix well without lumps while adding eggs little by little.
5) Put the dough into a piping bag fitted with an 869k tip and pipe it to a length of about 12cm.
6) Bake at 170 degrees Celsius for 50 minutes. (Wizwell Lumioven / Top and bottom heating mode)
* Never open the door during baking. As the hot air inside the eclair escapes, the eclair shrinks.
7) Cool the baked eclair until it cools down completely, and prepare to fill the cream by making a small hole in the bottom.
[Lemon Cream]
-Lemon juice 130g
-Lemon zest 7g
- 160 g eggs
-240g unsalted butter
- 110g sugar
-2g sheet gelatin (can be replaced with the same amount of powdered gelatin)
-4g limoncello (can be omitted)
* Soak gelatin in ice water for at least 10 minutes in advance.
1) Mix eggs and sugar well.
2) Heat up the lemon juice and lemon zest.
3) Add 2) to 1) little by little and mix well.
4) Stir well in 3) over low heat and heat until thick.
5) Remove from heat, add gelatin and mix.
6) Add limoncello and mix.
7) Filter 6) through a sieve.
6) When cooled to 35-40 degrees, add butter at room temperature and mix with a hand blender.
*Caution: The texture and taste are soft only when the butter is not melted and mixed with the lemon curd in a creamy state. When mixing with lemon curd, be sure to mix after cooling.
7) Put the finished lemon cream on a tray, cover the surface with plastic wrap, and harden it in the refrigerator until it has a texture that is easy to squeeze.
8) Put the finished cream into a piping bag fitted with a circular tip (No. 800) and fill the inside of the eclair.
[Italian Meringue]
-50g egg white
- 100 g of sugar
- 34 g of water
1) Put sugar and water in a pot and heat over medium-low heat.
2) When the whole of 1) boils (about 108 degrees), whip the whites at medium speed to make bubbles.
3) When the syrup reaches 118 degrees, set the hand mixer to high speed and whip the finished syrup little by little as thin as a thread.
4) After whipping while cooling until the meringue rises firmly, put the finished Italian meringue in a piping bag fitted with a No. 104 nozzle and pipe it over the eclair.
5) Lightly burn the meringue with a torch to finish.
*Storage: Eclairs filled with cream retain their crispy texture immediately after making and are the most delicious, and can be stored in the refrigerator for 2-3 days. Eclairs without cream filling can be frozen for about 3 weeks and can be used after baking at 150 degrees for 5 minutes.
instagram: / jadore________
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