The food in the video above is a dish called lemon meringue eclair.
Fill the eclair with fresh lemon curd cream and make it with meringue.
Then, pretty and tempting food is completed.
It would be the most complicated and difficult dessert to make.
The yellow of the lemon catches your eyes, and the freshness catches your taste.
The following are the ingredients of food.
choux pastry : 2 eggs, 160ml water, 70g unsalted butter, 2g salt, 10g sugar, 100g cake flour
Lemon curd cream: 150g sugar, 1/4tsp salt, 120g unsalted butter, 150ml lemon juice, lemon zest, 3 eggs, 3 egg yolks
Swiss meringue: 2 egg whites, 100g sugar
The following is how to make an eclair.
In a pot, place water, salt, sugar and butter. Boil until butter is melted.
Add sifted cake flour and mix with a spatula until a thin coat forms on the pot and the dough forms a ball for 1~2min.
When the dough is undercooked or overcooked, it won’t rise.
Place the dough in a bowl and cool until lukewarm. (To about body temperature)
If the dough is too hot, eggs will cook and not puff up.
Add egg, one at a time, and mix well.
Transfer the pastry into a piping bag and pipe thick lines of pastry. Spray the entire pan and smooth the tips of eclairs with wet finger.
Bake in preheated oven at 150C for 40~45min or until golden brown.
Temperature and baking time may vary due to type of the oven.
And be careful not to open the oven in the middle, or the choux will sink.
And then here’s how to make lemon curd cream.
In a bowl, Mix the egg yolks, sugar, salt, lemon zest in order.
Slowly add the lemon juice to (1) egg yolks mixture and cook, stirring until thickened or creamy in a double boiler.
Remove from the heat and add butter, a little at a time, mix well.
Cover and let completely cool.
Here’s how to make a lemon meringue.
You can use Italian meringue instead of swiss meringue
Mix the egg whites in a double boiler and add sugar, beating until stiff peaks form.
NB: If the mixture gets hotter than 60℃, the egg whites will cook and your meringue will fail.
The last part is the Eclar Assembly.
Fill with the lemon curd cream, decorate with meringue and torch until meringue is golden brown. Done!