Eclairs with lemon and berries
Some say that eclairs are gone in a flash. Enjoy our recipe with lemon filling and berries at your own pace. Any left?
Nutritional information per portion
Place the ingredients for the lemon filling in a pan and mix evenly. Heat the mixture on the stove, stirring constantly. Simmer for a few minutes until the mixture thickens. Take the pan off the stove and leave to cool.
Preheat the oven to 200°C.
Place the milk and butter in the pan and bring to the boil. Add the flour. Stir until the mixture is smooth and starts to come away from the sides of the pan. Take the pan off the stove and leave to cool. Add the eggs one by one and whisk with the blender on a high setting. Fill the mixture into a piping bag. Pipe 10 long (6-7 cm) strips onto a baking tray lined with baking paper and bake on the middle shelf of the oven for approx. 20-25 minutes, or until golden brown. Do not open the oven during baking.
After baking, cut the cooled eclairs lengthwise, fill them with the lemon cream and garnish with berries.