Lemon-Peppermint Crisp Éclairs – A Refreshing & Decadent Treat

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a saucepan, bring butter and water to a boil. Remove from heat and stir in flour until a smooth dough forms.
Return to low heat, stirring continuously for 1–2 minutes until the dough pulls away from the sides of the pan.
Transfer the dough to a bowl and let it cool slightly.
Add eggs one at a time, mixing well after each addition until smooth and glossy.
Pipe the dough into 3-inch logs on the baking sheet.
Bake for 25 minutes until golden and puffed. Let cool completely.
2. Fill the Éclairs
Once cooled, slice each éclair in half lengthwise.
Pipe or spoon the lemon custard into the bottom halves, then place the tops back on.
3. Add the Topping
Melt dark chocolate and drizzle over the éclairs.
Sprinkle crushed Peppermint Crisp on top while the chocolate is still warm.
Serving and Storage Tips