Makes 10
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For the pastry:

For the filling:

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. Sift the flour onto a separate sheet of parchment.
  2. Combine the butter and water in a saucepan and bring to a boil.
  3. Remove the pan from the heat. Lift the sheet of parchment paper and let the flour slide into the pan. Stir briskly with a wooden spoon.
  4. Return the pan to the heat for two minutes, stirring continuously, until the mixture forms a soft ball and comes away easily from the sides from the pan.
  5. Remove from the heat and leave to cool slightly. Add one egg, stirring until completely incorporated and smooth. Gradually add the yolks of the remaining eggs (save the whites for another use), beating until well incorporated.
  6. Transfer the mixture to a piping bag with a large nozzle. Pipe logs onto the tray for the éclairs.
  7. Bake for 35-40 minutes until puffed, golden and dry. Leave to cool completely, then slice split through the centre to make two long halves. Make your desired filling/toppings.
  8. Whisk the egg whites in a clean, dry bowl until soft peaks form.
  9. Slowly add the sugar, a tablespoon at a time, whisking between each addition, until the meringue becomes thick and glossy. Test this by rubbing a little of the mixture between your fingers; it should not feel grainy.
  10. Transfer the mixture to a piping bag and pipe (or spread) over the top of the éclairs. Toast under a hot grill for a few minutes until they just start to brown.
  11. Stir together the lemon curd and the whipped cream, then spread into the insides of the cooled éclairs.

Nutrition Facts

Per Serving: 209kcals, 16g fat (8.6g saturated), 14.8g carbs (5.8g sugars), 5.1g protein, 0.3g fibre, 0.125g sodium