Lemon Passion Fruit Eclairs Recipes

LEMON & PASSION FRUIT ECLAIRS

Lemon & passion fruit eclairs image

A vibrant, fruity version of our classic choux pastry éclairs with thick curd, perfectly ripe passion fruit and a fresh zesty hint of lemon

Provided by Cassie Best

Categories Afternoon tea, Dessert, Treat

Time 2h35m

Yield Makes 20 éclairs

Number Of Ingredients 11

Ingredients

1 quantity eclairs and crème pâtissière recipe - see link in method
4 very ripe passion fruits
600g fondant icing sugar
lemon juice (fresh)
yellow food colouring
200g passion fruit or lemon curd
600ml double cream
zest of 1 lemon
4 tbsp icing sugar
edible gold spray
black food icing pen

Steps:

Make the éclairs and crème pâtissière using our classic recipe.
Halve the passion fruits (the skin should be dark purple and crinkly, this shows they are ripe). Scoop the seeds into a sieve over a bowl, pushing through as much juice as possible. Add the fondant icing sugar and enough lemon juice to make a thick icing. Add enough yellow food colouring to create a vivid colour. Cover with cling film.
Transfer the passion fruit or lemon curd to a piping bag and pipe a line along the bottom half of the split éclairs.
Pour 600ml double cream into a bowl, add the lemon zest and icing sugar. Beat with an electric hand whisk to stiff peaks. Fold the cream through the crème pâtissière, then transfer to a piping bag. Pipe generous blobs of cream over the base of each éclair to cover the curd.
Spread the glaze over the top of the éclairs (be careful as they will be delicate). Position the tops on the cream. Use an edible gold shimmer spray to give the glaze a shimmer and pipe a line on top using a black food icing pen. For more help, see our how to make choux pastry and eclairs video.

Nutrition Facts : Calories 455 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

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