Ingredients

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

4 large eggs

1/4 teaspoon salt

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

1 cup fresh raspberries

1/2 cup powdered sugar

1 tablespoon lemon juice

Instructions

Step 1: 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, then bring to a boil over medium heat.

Step 2: Add the flour all at once and stir vigorously until the mixture forms a smooth ball pulling away from the pan sides. Remove from heat and let cool slightly.

Step 3: Add eggs one at a time, mixing well after each until the dough is smooth. Transfer dough to a piping bag with a large round tip and pipe 4-inch strips spaced 2 inches apart onto the baking sheet.

Step 4: Bake for 20-25 minutes until golden brown. Cool completely on a wire rack.

Step 5: To make the lemon cream filling, whisk sugar, cornstarch, and milk in a medium saucepan. Cook over medium heat, stirring constantly, until thickened and bubbling.

Step 6: Remove from heat and gradually whisk in egg yolks, lemon juice, and lemon zest. Return to heat and cook for 2 more minutes while stirring.

Step 7: Remove from heat, stir in vanilla extract, cover with plastic wrap, and refrigerate until chilled.

Step 8: After chilling, whip heavy cream until stiff peaks form and gently fold it into the lemon mixture.

Step 9: For the raspberry glaze, combine raspberries, powdered sugar, and lemon juice in a small saucepan. Cook on low heat, stirring occasionally, until raspberries break down and mixture thickens.

Step 10: Strain through a fine-mesh sieve to remove seeds and let glaze cool slightly.

Step 11: Make a small slit on the side of each cooled eclair shell using a small knife. Fill a piping bag with lemon cream filling and pipe it into each shell.

Step 12: Dip the tops of the filled eclairs into the raspberry glaze, letting excess drip off before serving.

Tips & Variations

For a richer filling, add a tablespoon of mascarpone cheese to the lemon cream before folding in the whipped cream.

Use frozen raspberries if fresh are unavailable, but thaw and drain excess liquid before making the glaze.

To make smaller eclairs, pipe 2-inch strips and adjust baking time to 15-18 minutes.

For a decorative touch, dust the finished eclairs lightly with powdered sugar before serving.

FAQs

Can I prepare the eclair shells in advance?

Yes, you can bake the shells ahead of time and store them in an airtight container at room temperature for up to 2 days. Just fill and glaze them fresh before serving.

What can I substitute if I don’t have cornstarch?

You can use an equal amount of all-purpose flour to thicken the lemon cream filling, but the texture may be slightly less smooth.