Gluten-Free Lime Eclairs

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Last éclair recipe (for now at least). Remember Monday when I posted that recipe for choux pastry? Well, click the link and review it first and for a back story into my slight obsession and intrigue into choux.

Today, though, I will keep it short and sweet. Wednesday I shared my first filling, Blackberry. Today I will share the second filling and topping I did, which was a lime curd with toasted meringue topping.

I have already confessed I liked the blackberry most for its refreshing taste, however, I did love the flavor of the lime curd and meringue. I just couldn’t eat as much and it had a completely different thing going on.

This could be fun to replace the lime with other citrus, like orange or grapefruit or lemon or blood orange. Just play and experiment. I’ve made lots of curds the last year: rhubarb, cherry, mango, and more. I’ve seen a pineapple one I really want to try, maybe a little toasted coconut on that one. It would be nice to mix the curd with a pastry cream potentially as well, but I have expressed my fondness for lime or lemon curd on its own and that I can just nibble on bites of it.

Gluten-Free Lime Meringue Eclairs

Lime Curd

  • 3 eggs
  • 1/2 cup maple sugar
  • 1/4 cup honey
  • 1/2 cup lime juice
  • 4 tbsp butter, diced
  • zest 2 limes

Meringue

  • 2 egg whites, room temperature
  • 1/2 cup maple sugar

Let’s Make it Happen: 

Curd: Whisk together all the ingredients but the butter. Cook over a low heat for 5 minutes, until it begins to thicken. Remove from heat. Add in butter. Place in a container, cover with plastic wrap, directly on the curd. Refrigerate for several hours to set up. Pipe into the eclairs.

Meringue: Beat egg whites and sugar in a bowl over a simmering pot of water until the sugar dissolves. Remove from heat. Transfer to a mixer. Beat on low for 3 minutes. Turn the speed up to high and beat until stiff peaks form. Pipe onto the top of the eclairs. Torch.

 

 

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