• 1h30min
  • 30min
  • Intermediate
  • 6 Servings
0 vote


For the choux pastry
  • 160 g flour
  • 4 eggs
  • 1 pinch of salt
  • 100 g butter
  • 250 ml water
For the apple and lemon cream
  • 2 Pink Lady® apples
  • 1 tbsp flour
  • 1 lemon
  • 4 egg yolks
  • 130 g sugar
  • 125 g butter
For the garnish
  • 1 half lemon
  • 6 fresh mint leaves
  • 100 g raspberries
  • 100 g currants


For the choux pastry
  1. Bring the water, butter and salt to boil in a saucepan.
  2. Remove from heat.
  3. Gradually fold in the flour.
  4. Cook the mixture for 5 minutes and leave to cool.
  5. Add the eggs one by one and mix in
  6. Fill a pastry bag with the mixture.
  7. Make a number of 7cm sticks on a baking tray.
  8. Bake for 20 minutes at 200°c.
  9. Remove from oven and remove sticks from tray.
  10. Leave to stand on a wire rack.
For the apple and lemon cream
  1. Soak the gelatine sheets in cold water.
  2. Peel and dice the Pink Lady® apple.
  3. Sprinkle the diced apple with the juice of half a lemon.
  4. Melt the apples for about ten minutes.
  5. Remove from heat and blend the mixture.
  6. Add the sugar, the pieces of butter and the zest of a lemon quarter.
  7. Dilute the corn flour with the remaining lemon juice.
  8. Pour the corn flour into the sauce, whisk and bring the mixture to the boil.
  9. Add the softened gelatine and whisk the apple and lemon cream.
  10. Cool. Leave to stand for at least 2 hours in the refrigerator.
  11. Remove the apple and lemon cream from the refrigerator and whisk before filling a pastry bag
For the garnish
  1. Cut a small window in the top of the eclairs.
  2. Fill the eclairs with the cream.
  3. Cut the Pink Lady® apples in fine julienne strips then sprinkle with lemon juice.
  4. Decorate the top of the eclairs with the julienne strips of Pink Lady® apples, the raspberries and the mint.
  5. Sprinkle the eclairs with a little lemon zest

Pink Lady® top tip

Add praline to the eclairs for an even crunchier taste!

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