(33g) 2 tbsp plus 2 tsp sugar
(240g) 1 cup water
(120g) 4.2 ounce unsalted butter
1/4 tsp kosher salt
preheat the oven to 375f
Line two sheet pans with baking paper
in a bowl combine the flour and sugar,
in a heavy based pan add the water and butter stir until the butter has melted, remove the pan from the heat and tip in the flour, sugar and salt, using a wooden spoon stir rigorously until the mixture comes together and forms a ball, put back on the heat and continue stirring for a minute.
tip the dough in to the bowl of a mixer and let cool for five minutes,
in a bowl add the eggs and mix, them slowly add a 1/4 at a time mixing it completely before you add the next 1/4.
add the mixture into a piping bag with a plain tip and pipe the eclairs,
lower the oven to 350f
bake eclairs for 35 minutes,
lower oven to 325f
remove them from the oven and prick them with a knife and bake for another 10 minutes until golden brown. place on cooling rack
to make lemon cream
zest of half a lemon
2 tbsp lemon juice
1 cup heavy cream
3 tbsp powdered sugar
whip the cream till soft peaks and add the lemon juice, zest and powdered sugar, then continue to whip until stiff peaks.
pipe into the eclairs, then ice them, by mixing powdered sugar and a little water and then i added some purple food colouring, i used a few drops of violet extract.
to candy the violets brush on egg whites then dip in sugar and leave to harden.