Lemon Cream Eclairs


Makes: 4
Preparation time: 20 minutes
Cooking time: 20 minutes
  • These eclairs are best eaten fresh but will keep in the fridge for 1-2 days.


  • 20g butter
  • ¼ cup water
  • ¼ cup plain flour
  • 1 egg

For the Cream Filling:

For the Glaze:


  1. Preheat oven to 220ºC (200ºC fan-forced).
  2. Place butter and water in a small saucepan and heat over medium low heat until the butter has melted. Add flour, remove saucepan from heat and stir the flour into the liquid vigorously until it forms a pastry ball.
  3. Transfer the pastry ball into a bowl and add egg. Using a whisk or an electric mixer on low, beat the egg into the pastry until it is fully incorporated and the pastry has become elastic and glossy.
  4. Transfer the pastry into a piping bag and pipe 4 (8cm) logs onto a baking paper-lined tray, about 2 inches apart.
  5. Bake pastries for 10 minutes, then reduce temperature to 180ºC (160ºC fan-forced) and bake for another 8 minutes. Once ready, leave the pastries in the oven with the door ajar for another 2 minutes. Remove the pastry logs from oven and allow to cool completely before cutting and filling.

To make the cream filling, fill and glaze the eclairs:

Using a whisk, whip the cream until soft peaks form. Add the Lemon Curd and continue whipping until the cream forms stiff peaks. Cut eclairs in half length-ways. Spoon a quarter of the cream into the bottom part of the éclair. Cover with the other half then glaze the top with extra curd.