Description
Learn how to make delicious mini Yuzu Lemon and Honey éclairs with a delightful seed crunch topping. Perfect for a sweet treat!
Ingredients
Scale
- 1 cup all-purpose flour (120 g)
- 1/2 cup unsalted butter (113 g)
- 1 cup water (240 ml)
- 1/4 teaspoon (1 ml) salt
- 4 large eggs
- 1/2 cup heavy cream (120 ml)
- 1/4 cup honey (60 ml)
- 1/4 cup fresh lemon juice (60 ml)
- 2 tablespoon s yuzu juice (30 ml)
- 1/2 cup granulated sugar (100 g)
- 1 tablespoon cornstarch (8 g)
- 1/2 teaspoon (3 ml) vanilla extract
- 1/4 cup pumpkin seeds (35 g)
- 1/4 cup sunflower seeds (35 g)
- 1/4 cup sesame seeds (35 g)
- 1 tablespoon honey (15 ml)
- 1 tablespoon water (15 ml)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, combine water, unsalted butter, and salt.
- Bring the mixture to a boil over medium heat.
- Remove from heat and add the all-purpose flour.
- Stir vigorously until the mixture forms a ball and pulls away from the sides.
- Let the dough cool for about 5 minutes.
- Add eggs one at a time, mixing well after each addition, until smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip.
- Pipe small éclairs onto the prepared baking sheet.
- Bake for 20-25 minutes until golden brown, then cool completely.
- For the filling, combine honey, lemon juice, yuzu juice, and granulated sugar in a saucepan.
- Whisk in cornstarch and bring to a boil over medium heat, stirring constantly.
- Cook until the mixture thickens, then remove from heat.
- Stir in vanilla extract and let the mixture cool completely.
- Whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled lemon-yuzu mixture.
- Cut cooled éclairs in half lengthwise, and fill with the lemon-yuzu cream.
- For seed crunch, toast pumpkin, sunflower, and sesame seeds in a dry skillet over medium heat.
- Add honey and water to the skillet, stirring to coat the seeds.
- Cook until seeds are golden and sticky, then spread on parchment to cool.
- Break the cooled seed mixture into small clusters.
- Top filled éclairs with seed crunch before serving.
Notes
- Cool the dough before adding the eggs to prevent premature cooking.
- Whisk the filling patiently over medium heat for a smooth texture.
- Whip heavy cream until stiff peaks form to avoid graininess.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 220
- Fat: 12g
- Protein: 5g
Keywords: yuzu lemon éclairs, seed crunch topping, mini dessert recipe, honey pastry cream, homemade éclair shells, citrusy dessert option
