- 235ml water
- 115g butter, cubed
- 140g strong white flour, sieved
- 3 eggs, beaten
- 250ml milk
- 3 tbsp caster sugar
- 15g cornflour
- 2 egg yolks
- 1 whole egg
- 20g butter, softened
- 150g caster sugar
- 60ml water
- 2 egg whites
- 100g passionfruit & lemon curd
- Lemon zest from one lemon
- 1 passionfruit, optional
- Pre-heat the oven to 190c.
- Make the choux by heating the water and butter together in a saucepan over a medium heat.
- Once the butter is completely melted and the water starts to simmer remove from the heat and tip in the flour, beating continuously.
- Return to the heat to cook for a further 2-3 minutes whilst stirring continuously, then set aside and leave to cool, then slowly beat the eggs into the mix.
- Transfer to a piping bag with star nozzle and pipe onto greaseproof paper.
- Bake for 25 minutes, then remove from the oven and prick one end with a skewer to remove the steam from the centre. Return to the oven for a further 5-10 minutes.
- Remove from the oven and allow to cool to room temperature.
- Whisk the sugar, cornflour, egg yolks and egg in a bowl until thick and well combined.
- Heat the milk to scalding point in a saucepan, then slowly add into the egg mixture while whisking constantly.
- Add the mix back into the saucepan and heat gently, whilst stirring continuously for a few minutes or until it starts to boil.
- Cook for a further minute before adding the butter and whisking until smooth.
- Tip into a bowl, cover the surface with cling film then leave to cool to room temperature before chilling in the fridge for a couple of hours.
- To make the meringue put the sugar and water together in a small saucepan.
- Heat until the sugar has dissolved then let boil until it reaches 120c. Whisk the egg whites in a heatproof bowl until thick, then slowly trickle in the hot sugar, whilst whisking all the time.
- Keep whisking until the meringue has cooled to body temperature, then transfer to a piping bag with a star nozzle.
- Put the curd into a piping bag with a small nozzle.
- Beat the cooled creme patisserie so it had loosened slightly, then put into a piping bag with a medium sized nozzle.
- Make three holes in the base of each eclair (a small piping nozzle is good for this), then pipe in the creme patisserie making sure to fill generously, whilst not bursting out the top or sides.
- Pipe neat blobs of meringue over each eclair for decoration, with smaller blobs of curd in between, then garnish with lemon zest and optional passionfruit seeds.