Mini Lemon Cream Eclairs Recipe | Pace Farm Eggs
Make mini lemon cream éclairs with this easy recipe. Crispy pastry topped with lemon glaze, perfect for desserts.
Ingredients
- 100g butter, chopped
- 150g (1 cup) plain flour
- 4 Pace Farm eggs
- 1 tablespoon milk
- 600ml thickened cream
- 230g (2/3 cup) lemon butter
- 1 egg white
- 210g (1 1/3 cups) CSR Pure Icing Sugar, sifted
- 1/2 teaspoon fresh lemon juice
- Yellow food colouring, to tint
- Sugar flowers, to decorate
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