Lemon Meringue Eclairs

Whoa we are half way through with the February bakes. I feel like 2018 is going to be one of those years that will just fly by. Today's perfect pair is Lemon + Meringue. They work so well with each other. I love lemon but it does has the tendency to be rather tart at times. It needs it's friend Meringue to offset some of that tartness. I wanted to bake something that I hadn't in a while. I went with an eclair. I had only made them one other time last year and wanted to improve my eclair baking skills. I loved the way they turned out. I ended up changing my oven temps and I even adjusted the baking time. This led to a much crispier and more hollowed out eclair shell. Lemon anything will always be a favorite of mine, so these eclairs made me very happy. I had a much more pleasant experience because I made the lemon cream a day earlier. So remember you don't have to do everything in one day.

Lemon Meringue Eclair

I will definitely bake these again in the future.

Here's what you need

Pate a choux (eclair dough)

• 250ml of water (1 cup + 2 teaspoons)
• 70g  of butter (5 tablespoons)
• 150g of flour (1 cup)
• 4 eggs
• 2 tablespoons of sugar
• pinch of salt
• egg wash (1 egg + 1 tablespoon of water)

Lemon Cream

Lemon Curd

• 1/2 cup lemon juice
• 2 tablespoons of lemon zest 
• 1 cup sugar
• 2 whole eggs
• 2 egg yolks (save the egg whites for the meringue)
• 1 stick of butter (cut into pieces)

whipped cream

• 1 cup heavy cream
• 1/4 cup powdered sugar

Italian Meringue

• 2 egg whites
• 1/4 cup of sugar
• 1 cup of sugar
• 1/3 cup of water

First make some lemon curd or if you want to skip this step and use store bought go ahead. Here's how I make my lemon curd. How To make Lemon Curd

Once you make your Lemon Curd place it in the fridge to cool.

Whip up your whipped cream by using a stand mixer or hand mixer. Pour your heavy cream in a bowl and whip on high speed until soft peaks form and pour in your powdered sugar and whip until combine. Try not to over whip your cream.

In a large bowl take your cooled lemon curd and about 3/4 of your whipped cream and gently fold the two together. Once everything is combined place bowl in fridge until ready to fill eclairs.

Stop when your cream looks like this

chilled lemon curd

Lemon curd +Whipped cream = Lemon Cream

Now for the Eclair dough

preheat oven to 400F


Combine water, sugar, and salt in a small/medium pot and bring to a boil

the sugar and salt dissolved in the water

Add butter and bring to a boil one more time.

Butter

let all the butter melt and bring this to a boil

Add the flour and whisk vigorously until no lumps remain. (I could not take a picture and vigorously mix at the same time)

Reduce the heat to minimal and keep whisking until the mixture thickens, about 1 minute. It should look like this.

keep stirring to cook out the flour

Remove mixture off the heat and add one egg at a time, keep whisking the mixture until all eggs are incorporated and the batter is a smooth consistency. (it's easier to use a wooden spoon....you will get an arm work out)

It will look a mess but keep stirring it will all come together

keep stirring until your arm falls off

It's easier to use a wooden spoon after the eggs are incorporated to make sure your dough is smooth.
This dough will be stiff, yet pipe able.

Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about ¾ - 1 inch thick and 4 inches long) onto the lined baking sheet, leaving 1 inch of space between them.

Then gently brush each eclair with egg wash. I then took a fork and gently scraped the top of each eclair (this helps with an even bake and it makes them look cute)

your should get about 12  6 inch eclairs out of this but I made a couple too long and only ended up with 11 and two little cream puffs which is still cool.

ready for the oven

Place in 400F oven and bake for 15 minutes. Without opening the oven decrease temperature to 350F and bake for 25 minutes.

Remove eclairs from oven and place on cooling rack. Cool completely.

Nice and golden brown

I just took a piping tip and gently pressed  three small wholes into each eclair

starting at one end I filled each whole with the lemon cream mixture (when the mixture starts to come out of the whole stop filling it.)

all filled up

*if some cream come out just use a knife to scrap it off

place the filled eclairs back on the cooling racks

full of cream

I made a little lemon glaze and brushed on them to make them shiny and even more lemony

Time to make the Italian meringue

Place 1 cup of sugar and 1/3 cup water in a small pot on medium to high heat and cook with a candy or digital thermometer until 100C .

When sugar reaches 100 celceius begin whipping egg whites in a separate bowl.

when egg whites become frothy add in the 1/4 cup of sugar and whip until soft peaks form.

when soft peaks form sugar will reach 118 celceius remove from heat and slowly pour into egg whites.

Turn mixer on high and whip until bowl is cooled down so about 5-7 minutes.

Place cooled meringue in a piping bag with whatever pipping tip you have and pipe meringue over the top of each eclair ( I used a leaf tip)

they look so yummy

Using a kitchen torch slightly toast the meringue. If you don't have a kitchen torch you can place them back in the oven and toast them that way.

after the torch

close up of that yummy meringue

so perfect

Inside view

I also ended up making some with a blackberry glaze.

In a small pot place 1/2 cup of blackberries, 2 tablespoons of lemon juice, and 3 tablespoons of sugar over medium heat. Cook until blackberries become soft

remove from heat and use a sieve to smash blackberries with spoon to extract juice and remove seeds

Why do blacberries turn red when they are cooked

 Take two cups of powdered sugar and about 7 tablespoons of blackberry syrup and whisk until smooth

blackberry glaze

 Dip each eclair in glaze and sit on rack to set (about 5 minutes)

before glaze sets you can top with sprinkles or just leave them plain. I added candied lemon peel and meringue. Oh and a little gold luster dust.

look at how pretty these are

I tried to zoom in on the glitter

ready to serve

These were mega yummy and looked beautiful. Next weeks bake will definitely be Peanut Butter & Jelly inspired.

Lemon Poppyseed Macarons For The Win!

This blog should basically be a macaron recipe blog. It seems like every post is about macarons. There are just so many flavor possibilities that I can just keep making different macarons. I had leftover poppyseed from mother's day and I had a jar of lemon curd that I made last week and I wanted to make something using that. I texted my brother and asked him if he liked lemon flavored things, and he said yes, so I knew I was going to make them for him (his next request are cinnamon macarons so I'll be making some cinnamon toast macarons next week). I wanted to use the cream cheese filling that I had leftover from the red, white, and blue macarons I made last week but I remembered that he doesn't like cream cheese flavored things. I ended up making a lemon poppyseed buttercream and I piped lemon curd in the center of the macarons for even more delicious lemony flavor. Overall everyone who tried them loved them.

Pretty Lemon macarons

Next macarons I may go back to making them the French method instead of the Italian method so if you are following this blog you can recreate them without boiling the sugar and needing a thermometer.

Ok let's start

Lemon Poppyseed Macaron Shell

• 150g of powdered sugar
• 150g of almond flour/meal
• 150g of granulated sugar
• 50g of water
• 120 g of room temperature egg whites separated into two bowls (60g each)
• 35 g of granulated sugar
• Yellow food color gel
• 2 tbs of poppy seeds

First take your powdered sugar + almond meal and run that through a fine mesh sieve. Then take a whisk and mix all the ingredients after they have been sifted, then just set aside.

Take 60g of your room temperature egg whites and fold it into your dry ingredients. This is going to form a thick almond paste, after folding just set the almond mixture aside.

This is also a great place for you to add food coloring to your almond paste, I added a few drops of yellow gel food coloring until the color I wanted was achieved. * remember the color will change once you add all of the white meringue so you may have to add more coloring later.

You only need a few drops

Pretty yellow

Now take your other 60g of egg whites and place them in your stand mixer on medium until they start to get foamy.

When your egg whites get foamy add in the 35g of granulated sugar slowly and mix on medium to high speed until soft peaks form.

when you achieve soft peaks turn down the speed of your mixer and keep your egg whites beating on low speed (like 1-2 speed)

Now take your 150g of granulated sugar and 50g of water  and place it in a saucepan on your stove on medium heat.

Let this boil until the temperature on your thermometer hits 240F (soft ball on candy thermometer)

Carefully take your sugar syrup and pour it down the side of your stand mixer ( in a slow steady stream) while the egg whites are whipping.

Continue whipping this mixture on high speed until your bowl cools down and stiff peaks form so about 10-15 minutes you should have a very glossy, shiny merengue, flip the bowl over and it shouldn't move.

Now take 1/3rd of the egg whites and fold it into your almond paste

Now once your 1/3 meringue  and almond paste combine you can add all of the meringue and continue folding.

ready to pipe

Take your macaron batter and place in a large piping bag with a round tip attached.

On a parchment lined tray pipe out 1.5 inch circles, tap your tray on the counter top once finished piping. I then sprinkled poppy seeds on top of each shell for garnish so they would let you know what flavor macaron you are eating.

resting shells

whats a better combination than lemon and poppyseed

Preheat your oven to 300F

Let them sit on your counter to create a skin (I like to let them rest at least 30 minutes, normally an hour as I clean up the kitchen) You will know they are ready when you touch the macaron shell and nothing sticks to your finger. The macaron will also turn a flat matte finish.

Place your macarons in the 300F oven for 14-16 minutes (I rotate the tray at the 7 minute mark)

While they are baking you can make the buttercream frosting

Lemon Poppyseed Buttercream

• 1 stick of butter (1/2 cup)
• 1 cup of powdered sugar
• 3 tsp of poppy seeds
• 3 tsp of lemon zest
• 1tbs of lemon extract

First place butter in stand mixer with paddle attachement and whip for about 5 minutes, butter will turn a pale yellow color.

Next add in your 1 cup of powdered sugar and mix to combine

After you have the butter and powdered sugar whipped together add in poppyseed, lemon zest, and lemon extract and blend to combined.

Place mixture into a piping bag

I also placed some lemon curd that I made last week into a pipping bag to dollop in the center

Lemon Curd Recipe

This buttercream taste amazing

I then take them out of the oven and off of the baking tray and place them on the counter top still on the parchment paper to cool 

Baked shells

After a few minutes I like to match up the macaron shells of similar size and get them ready to be filled.

It's like a puzzle game, match those shells

Place the lemon poppy seed buttercream and lemon curd in a piping bag and place it in your fridge to chill and firm up. This can be made ahead of time. 

ready to fill

Just pipe a bit buttercream in a circle on one side of your macaron.

Ring of Poppyseed buttercream

Next I placed a dollop of lemon curd inside each ring of buttercream

So Yummy

Then just place a macaron shell on top and sandwich together

Smoosh it close

Now just sandwich them together. Place your macarons in an airtight container in the fridge and let them mature for at least 24 hours. They will taste amazing and all of the flavors will meld together. I think if you love lemon these are the treats you need in your life. These look great and taste sort of like a lemon cream pie. These would make a great treat for any BBQ dessert table so try these out.

These are fun to make and even more fun to eat