These tiny pastries laced with tart lemon cream make a nice treat at a dinner party. Meyer lemons are delicious but sweet, so we added real lemons to the éclair filling for a good acid bite.
What to buy: If you can’t find Meyer lemons, you can use regular lemons.
Game plan: You can make the Meyer lemon filling as early as 5 days ahead, but be sure to keep it in a tightly sealed container to avoid picking up refrigerator smells. The éclairs are best freshly assembled.
This recipe was featured as part of our Cooking with Winter Ingredients photo gallery.
For the puff dough:
For the whipped cream filling:
Beverage pairing: Schramsberg Crémant Demi-Sec, California. A good demi-sec sparkler is a combination of wonderful opposites: creamy mouthfeel and prickly bubbles; toasty/yeasty aromas and citrusy bite. All of these make it a perfect pair with the éclairs and their light, flaky crust and sharp, lemony cream.
by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...
by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...