Lemon Mint Julep Eclairs Recipe

Ingredients

• 120 ml water
• 120 ml whole milk
• 100 g unsalted butter
• 1/2 teaspoon fine salt
• 1 teaspoon granulated sugar
• 140 g all-purpose flour
• 4 large eggs
• 480 ml whole milk
• 6 fresh mint leaves
• Finely grated zest of 1 lemon
• 100 g granulated sugar
• 4 large egg yolks
• 35 g cornstarch
• 30 g unsalted butter
• 150 g powdered sugar
• 2 tablespoons lemon juice
• One drop green food coloring, optional

Method

1. 1

   Heat the oven to 200 C, or 180 C fan. Line two baking sheets.

2. 2

   Bring the water, 120 ml milk, 100 g butter, salt, and teaspoon of sugar to a boil. Add the flour at once and stir over medium heat until a film forms on the pan.

3. 3

   Cool for five minutes, then beat in the whole eggs one at a time until the choux is glossy. Pipe twelve 11 cm lines.

4. 4

   Bake for 15 minutes, reduce the oven to 175 C, or 160 C fan, and bake 18 to 22 minutes more. Pierce each shell and cool.

5. 5

   Heat the remaining milk with mint and lemon zest. Whisk 100 g sugar, yolks, and cornstarch, temper with the milk, then cook until thick. Remove the mint and whisk in 30 g butter. Chill covered.

6. 6

   Fill the eclairs with pastry cream. Stir the powdered sugar, lemon juice, and optional coloring into a thick glaze and spread over the tops.