- Prep time 1 hour & 30 minutes
- Total time 6 hours
- Portion size 10 servings
In saucepan, whisk together flour, sugar and lemon zest. Whisk in egg yolks, one at a time. Stir in lemon juice, hot milk and vanilla. Bring to boil over medium heat, stirring constantly, until thickened. Remove pan from heat; whisk in butter, one cube at time. Strain and transfer to bowl. Cover surface directly with plastic wrap and refrigerate until custard is completely chilled, about 2 hours. (Make-ahead: Can be refrigerated for up to 2 days.)
Meanwhile, in heatproof bowl set over saucepan of hot but not boiling water, heat butter, sugar, grapefruit zest and juice, stirring until butter has melted. Remove bowl from heat; stir in eggs. Transfer mixture to small saucepan; cook over medium heat, whisking often, until thickened and mixture coats back of spoon, about 20 minutes. Strain and transfer to clean bowl. Cover surface directly with plastic wrap and refrigerate until completely cooled, about 2 hours. (Make-ahead: Can be refrigerated for up to 4 days.)
In small saucepan, combine 1/2 cup water, milk, butter, sugar and salt; bring to boil. Remove pan from heat. Add flour all at once, stirring vigorously with wooden spoon, until mixture forms ball. Return pan to heat; cook over medium heat, stirring constantly for 2 minutes. Transfer to bowl; using electric mixer on medium-low speed, beat for 1 to 2 minutes or until slightly cooled. Add 4 eggs, one at a time, beating well after each addition, until dough is smooth and shiny.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Transfer dough to pastry bag fitted with ½-inch round tip; pipe dough into ten 5- x 1-inch strips, about 1 inch apart. In bowl, whisk remaining egg with 1 tbsp water; brush over tops of dough strips. Bake until éclairs are puffed and golden, switching and rotating sheets halfway through, about 25 minutes. Turn off oven; leave in oven for 15 minutes without opening door. Transfer directly to rack; let cool. Using serrated knife, cut éclairs in half horizontally (or poke hole into side of each éclair with end of wooden spoon); let cool.
Transfer Lemon Custard and Grapefruit Custard to two separate pastry bags fitted with small round tips. Fill éclairs with small mounds of alternating custards; seal with tops (or pipe custards directly into éclairs). Garnish with dollops of remaining custards; sprinkle with pistachios and icing sugar.
Test Kitchen Tip: If Grapefruit Custard isn't thickening, stir in a tablespoon of cornstarch, stirring constantly.
Nutritional facts PER SERVING: about
- Iron 1.7 mg
- Fibre 1 g
- Sodium 150 mg
- Sugars 21 g
- Protein 10 g
- Calories 400
- Total fat 25 g
- Cholesterol 290 mg
- Saturated fat 14 g
- Total carbohydrate 34 g