Description
Lemon Raspberry Eclairs are a refreshing twist on the classic French pastry, featuring light, airy choux shells filled with zesty lemon cream and topped with a tangy raspberry glaze. This elegant dessert balances citrus brightness with sweet raspberry flavor, making it perfect for impressing guests or treating yourself to a sophisticated treat.
Ingredients
Scale
For the Eclair Shells:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
For the Lemon Cream Filling:
- 1 cup heavy cream
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup milk
- 3 large egg yolks
- 1/4 teaspoon vanilla extract
For the Raspberry Glaze:
- 1 cup fresh raspberries
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Eclair Shells: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, and salt, and bring to a boil over medium heat. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides. Remove from heat and cool slightly. Add eggs one at a time, mixing well after each addition until smooth. Transfer dough to a piping bag fitted with a large round tip. Pipe 4-inch strips onto the baking sheet, spaced 2 inches apart. Bake for 20-25 minutes until golden brown, then cool completely on a wire rack.
- Make the Lemon Cream Filling: In a saucepan, whisk sugar, cornstarch, and milk and cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat and gradually whisk in egg yolks, lemon juice, and zest. Return to heat and cook 2 more minutes while stirring. Remove from heat and stir in vanilla extract. Cover and refrigerate until chilled. Once chilled, whip heavy cream to stiff peaks and gently fold into the lemon mixture.
- Prepare the Raspberry Glaze: Combine raspberries, powdered sugar, and lemon juice in a small saucepan; cook over low heat until raspberries break down and mixture thickens. Strain through a fine mesh sieve to remove seeds and cool slightly.
- Assemble the Eclairs: Make a small slit on the side of each cooled eclair shell. Fill a piping bag with the lemon cream and pipe into each shell until filled. Dip the tops of filled eclairs into the raspberry glaze and allow excess to drip off.
Notes
- Use fresh or thawed frozen raspberries for the glaze; adjust sugar if needed.
- Chill the lemon cream filling before piping for best consistency.
- A plastic zip-top bag with a snipped corner can substitute a piping bag.
- You can prepare shells and filling a day ahead; assemble just before serving.
- For even baking, avoid opening the oven door during baking to prevent collapse.
- Ensure the choux dough is smooth and glossy before piping for best puff.
- Add lemon zest garnish or fresh raspberries when serving for enhanced presentation.
- If glaze is too thin, add more powdered sugar; if too thick, add lemon juice gradually.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Lemon Raspberry Eclairs, French pastry, lemon cream filling, raspberry glaze, choux pastry dessert, elegant dessert
