- 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
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tbsp icing sugar
- edible gold spray
- black food icing pen
Make the éclairs and crème pâtissière using our classic recipe.
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.
Transfer the passion fruit or lemon curd to a piping bag and pipe a line along the bottom half of the split éclairs.
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.
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.
To serveThe eclairs will look best served as soon as possible after assembling, but will keep in the fridge for 2 days.