Lemon & Passion Fruit Eclairs Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium saucepan, bring water and butter to a boil. Stir in flour until the mixture forms a ball.

Transfer the dough to a mixing bowl and let it cool slightly. Add eggs, one at a time, beating well after each addition, until the dough is smooth and glossy.

Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch (10 cm) long lines onto the prepared baking sheet.

Bake for 20-25 minutes or until eclairs are golden brown and puffed up. Remove from the oven and let cool completely.

In a separate mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar, lemon zest, and vanilla extract while continuing to whip.

In another bowl, mix together lemon juice, passion fruit pulp, and granulated sugar until well combined.

To assemble, slice open the cooled eclairs and fill them with whipped cream and a spoonful of the lemon and passion fruit mixture.

Serve immediately and enjoy!