RecipeMuncher

Do you remember my complaining about the eggy smell on my profiteroles? As I wrote on that post, I tried adding vanilla extract to choux pastry and I think it worked well! Since I’d already made profiteroles, I used the pastry to make éclairs this time – and you can blame the lemon filling on me. Lemon cream éclairsDH mag #47 Choux pastry:½ cup (120ml) water3 ½ tablespoons (50g) unsalted butter½ cup + ½ tablespoon (75g) all purpose flour3 eggs1 teaspoon vanilla extract Filling:½ c (...)