Name: Lemon & passion fruit eclairs
Prep time: 1 h 45 min
Cook time: 50 min
Total time: 2 h 35 min
Yield: Makes 20 éclairs
Cuisine: French
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

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Lemon & passion fruit eclairs

Lemon & passion fruit eclairs

Cassie Best

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Makes 20 éclairs

A challenge

Prep: 1 hr and 45 mins

Cook: 50 mins

plus 3 hours chilling

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per éclair

kcal455
fat26g
saturates15g
carbs50g
sugars40g
fibre1g
protein4g
salt0.3g

Method

step 1

Make the éclairs and crème pâtissière using our classic recipe.
step 2

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.
step 3

Transfer the passion fruit or lemon curd to a piping bag and pipe a line along the bottom half of the split éclairs.
step 4

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.
step 5

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.

RECIPE TIPS

TO SERVE

The eclairs will look best served as soon as possible after assembling, but will keep in the fridge for 2 days.

Recipe from Good Food magazine, May 2016

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