Lemon cream éclairs

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 éclairs
from Australian Gourmet Traveller

Choux pastry:
½ cup (120ml) water
3 ½