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Meyer lemon eclairs, Mama ía blog

MEYER LEMON ECLAIRS

Palitos de hojaldre con limón Meyer
Course: Dessert
Author: Natacha Sanz Caballero, Mama Ía blog
Print Recipe

Ingredients

  • One 14-ounce package frozen puff pastry thawed but still cold
  • 1 egg beaten

For the lemon purée:

  • 2 Meyer lemons
  • 1 lemon
  • 1 cup sugar

For the whipped cream:

  • 1 cup chilled heavy cream
  • 1 Tbs sugar

Instructions

Make the lemon purée:

  • Wash the lemons and cut them into pieces. Discard the seeds. Transfer the lemons and the sugar to food processor and purée until smooth.
  • Scrape the purée into a small saucepan and bring to a simmer, stirring to dissolve the sugar. Remove from the heat and cool completely.
  • Preheat oven to 375°F.
  • Line a cookie sheet with parchment paper
  • On a lightly floured work surface, roll out the puff pastry (you can trim the edges so they're straight).
  • Cut the pastry into 2x3-inch rectangles (I ended up with 15 rectangles). Arrange the rectangles on the parchment paper line cookie sheet and brush with the egg wash.
  • Bake the pastry until lightly golden, about 12 minutes. When cool enough to handle, spread a tablespoon of the lemon purée over each of the rectangles and return to the oven for 7 to 8 minutes longer. Remove from the oven and cool down completely.

Make the whipped cream:

  • Beat the cream with the sugar in a medium bowl until firm peaks form (I use a standup mixer). Scrape the whipped cream into a pastry bag fitted with a round tip.
  • Slice the baked pastry shells open transversely. Pipe some of the whipped cream on the bottom shell and top with the top shell.

Notes

The lemon purée can be made ahead of time and refrigerated for up to two weeks