Lemon Meringue Eclairs

Grams Percentage (%)
Choux Paste
Tegral Choux 500
Oil 225
Water 1100
Choux Paste total 1825
Lemon Custard
Deli Citron 600
Cremyvit 185
Water/Milk 500
Lemon Custard total 1285
Egg White 240
Caster Sugar 340
Meringue total 580

Working Method

Choux Paste
  1.  Pour the water and oil onto the Tegral Choux Mix. 
  2.  Mix in planetary mixer with beater for 2 minutes on medium speed. 
  3.  Scrape down, then continue to mix for 2 minutes on medium speed. 
  4.  Pipe into desired shape with star nozzle. 
  5.  Bake in deck oven at 185°C (40% top and 60% bottom heat) for 15 minutes with dampers closed. 
  6.  Bake a further 25 minutes at 180°C with damper open.

Lemon Custard
  1.  With a whisk, combine Cremyvit and water/milk.
  2.  Whip for 1 minute, rest for 5 minutes and mix again for a further 1 minute until homogenous.
  3.  Mix Deli Citron and Cremyvit together.

  1.  Mix the ingredients.
  2.  Whip everything together to form stiff peaks. 

  1.  Cut the tops of the eclairs off.
  2.  Pipe in the lemon custard and finish with meringue.

About this recipe

Complexity level: