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Lemon Raspberry Eclairs Recipe

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5 from 118 reviews

These Lemon Raspberry Eclairs combine crisp, airy choux pastry shells filled with a luscious lemon cream filling and topped with a bright, tangy raspberry glaze. Perfect for a spring or summer dessert, this elegant recipe features classic French technique with a fresh fruity twist.

Ingredients

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Eclair Shells

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/4 teaspoon salt

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

Raspberry Glaze

  • 1 cup fresh raspberries
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice

Instructions

  1. 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 smooth ball that pulls away from the sides of the pan. Remove from heat and let cool slightly. Add eggs one at a time, mixing well after each addition until the dough is smooth. Transfer the dough to a piping bag fitted with a large round tip and pipe 4-inch strips spaced 2 inches apart onto the baking sheet. Bake for 20-25 minutes until golden brown. Cool completely on a wire rack.
  2. Make the Lemon Cream Filling: In a medium saucepan, whisk together sugar, cornstarch, and milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and gradually whisk in egg yolks, lemon juice, and lemon zest. Return to heat and cook for an additional 2 minutes, stirring continuously. Remove from heat, stir in vanilla extract, cover with plastic wrap, and refrigerate until chilled. Once chilled, whip heavy cream to stiff peaks and gently fold it into the lemon mixture to create a smooth, airy filling.
  3. Prepare the Raspberry Glaze: Combine fresh raspberries, powdered sugar, and lemon juice in a small saucepan. Cook over low heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Strain the mixture through a fine-mesh sieve to remove seeds, then let the glaze cool slightly before use.
  4. Assemble the Eclairs: Using a small knife, make a slit on the side of each cooled eclair shell. Fill a piping bag with the lemon cream filling and pipe it carefully into each shell. Dip the tops of the filled eclairs into the raspberry glaze, allowing excess glaze to drip off. Serve immediately for best texture and flavor.

Notes

  • Ensure the dough cools slightly before adding eggs to prevent cooking them prematurely.
  • Whip the heavy cream to stiff peaks for a light and airy filling texture.
  • Straining the raspberry glaze removes seeds for a smooth finish.
  • You can prepare the shells and filling a day ahead and assemble just before serving.
  • Store assembled eclairs refrigerated and consume within 2 days for optimal freshness.

Keywords: Lemon Raspberry Eclairs, Choux Pastry, Lemon Cream, Raspberry Glaze, French Dessert, Pastry Recipe

Find it online: https://thefoodrecipe.com/lemon-raspberry-eclairs-recipe/