Lemon eclairs — Svitlana Klymovska
For lemon ecailrs we will make custard dough, craquelin, and lemon courd. It is better to bake custard dough pastries on a perforated mat. In this way you’ll get an evenly baked and level bottom.
Ingredients
- 50 gr butter 82% fat
- 50 gr sugar
- 40 gr all-purpose flour
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