She Strengthens

Mini Meyer Lemon Éclairs: A Delightful Treat for Any Occasion

When it comes to hosting a dinner party, it’s all about the details. And what better way to impress your guests than with a sweet and tangy treat that’s sure to delight? Enter our mini Meyer lemon éclairs, a delightful combination of flaky pastry, tart lemon cream, and a hint of sweetness.

The Perfect Balance of Flavors

Meyer lemons are known for their sweet and tangy flavor, but we added a touch of regular lemon juice to give our éclairs a nice acid bite. The result is a perfectly balanced flavor profile that will leave your guests wanting more.

Plan Ahead for Success

While our éclairs are best assembled fresh, you can make the Meyer lemon filling up to 5 days in advance. Just be sure to store it in a tightly sealed container to avoid any unwanted flavors from your refrigerator. The puff dough can also be made ahead of time, but it’s best to bake it just before assembling the éclairs.

The Recipe

Yield: 30 mini éclairs
Difficulty: Medium
Total Time: 2 hours 15 minutes
Active Time: 35 minutes

Meyer Lemon Filling

• 1/2 cup Meyer lemon juice
• 2 tablespoons lemon juice
• Grated zest of 1 Meyer lemon
• 1/2 cup granulated sugar
• 8 tablespoons unsalted butter (1 stick)
• 1/4 teaspoon kosher salt
• 3 large eggs
• 3 egg yolks

Puff Dough

• 8 tablespoons unsalted butter (1 stick)
• 1 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 1 cup water
• 1 cup all-purpose flour
• 4 large eggs

Whipped Cream Filling

• 1 cup heavy cream
• 4 teaspoons granulated sugar
• 1/4 teaspoon vanilla extract
• Powdered sugar, for garnish

Instructions

1. Meyer Lemon Filling: Combine lemon juices and zest, sugar, butter, and salt in a nonreactive saucepan over low heat. Cook, stirring gently, until butter is melted. Whisk in eggs and egg yolks, then cook over low heat until mixture thickens. Strain into a bowl and refrigerate until cold and firm.
2. Puff Dough: Heat oven to 425°F. Combine butter, sugar, and salt in a saucepan, and add water. Bring to a boil, then add flour and cook until mixture pulls away from the sides of the pan. Transfer to a bowl and let cool, then beat in eggs until smooth. Pipe onto baking sheets and bake until golden.
3. Whipped Cream Filling: Beat cream, sugar, and vanilla extract until soft peaks form.
4. Assembly: Slice puff dough into “fingers” and remove tops. Spoon whipped cream into a pastry bag fitted with a star tip. Spoon lemon filling into the bottom of each éclair, then pipe whipped cream over it. Place tops on éclairs and dust with powdered sugar.

Beverage Pairing

Schramsberg Crémant Demi-Sec, California. This demi-sec sparkler pairs perfectly with our éclairs, offering a creamy mouthfeel, prickly bubbles, and a citrusy bite that complements the tart lemon cream.