Lemon Raspberry Eclairs

Why You’ll Love This Recipe

The contrast between the crisp eclair shells, creamy lemon filling, and tangy raspberry glaze creates a perfect harmony of flavors and textures. These eclairs look elegant and are surprisingly fun to make. They’re a great choice for a summer dessert, a brunch gathering, or any occasion that calls for something special. Plus, they’re filled with a luscious lemon cream that’s a refreshing change from the usual chocolate or vanilla fillings.

Ingredients

For the Eclair Shells:

• 1 cup water
• ½ cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• ¼ teaspoon salt

For the Lemon Cream Filling:

• 1 cup heavy cream
• ¼ cup lemon juice
• Zest of 1 lemon
• ½ cup sugar
• 3 tablespoons cornstarch
• ½ cup milk
• 3 large egg yolks
• ¼ teaspoon vanilla extract

For the Raspberry Glaze:

• 1 cup fresh raspberries
• ½ cup powdered sugar
• 1 tablespoon lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Eclair Shells

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let it cool for a few minutes.
5. Add eggs one at a time, mixing well after each addition until smooth.
6. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch strips onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 20-25 minutes or until golden brown. Allow eclairs to cool completely on a wire rack.

Step 2: Make the Lemon Cream Filling

1. In a medium saucepan, whisk together sugar, cornstarch, and milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
2. 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.
3. Remove from heat and stir in vanilla extract.
4. Transfer the lemon cream to a bowl, cover with plastic wrap, and refrigerate until chilled.
5. Once the lemon cream is chilled, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture.

Step 3: Prepare the Raspberry Glaze

1. In a small saucepan, combine raspberries, powdered sugar, and lemon juice. Cook over low heat, stirring occasionally, until the raspberries break down and the mixture thickens.
2. Strain the mixture through a fine-mesh sieve to remove the seeds. Allow the glaze to cool slightly.

Step 4: Assemble the Eclairs

1. Using a small knife, make a small slit on the side of each eclair shell.
2. Fill a piping bag with the lemon cream filling and pipe it into the eclair shells.
3. Dip the tops of the filled eclairs into the raspberry glaze, allowing any excess to drip off.
4. Serve immediately, or refrigerate for 30 minutes to allow the glaze to firm up slightly.

Servings and Timing

• Servings: 12 eclairs
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Variations

• Fruit Glazes: Instead of raspberry, try using blueberry, strawberry, or blackberry to create different fruity flavors.
• Chocolate Drizzle: For a richer flavor, drizzle some melted chocolate over the eclairs after glazing them.
• Vegan Version: Substitute the heavy cream with coconut cream and use egg replacer for the filling.

Storage/Reheating

• Storage: Store any leftover eclairs in an airtight container in the fridge for up to 2 days.
• Reheating: For the best texture, eclairs are best enjoyed fresh. However, if you want to serve them again, gently reheat in the oven at 250°F (120°C) for about 10 minutes, but the glaze will lose some of its shine.

FAQs

1. Can I use a pre-made puff pastry for the shells?

While you can use store-bought puff pastry for convenience, homemade choux pastry provides the best texture and taste for eclairs.

2. Can I freeze these eclairs?

Yes, you can freeze the baked and filled eclairs before glazing them. Store them in an airtight container and freeze for up to 1 month. When ready to serve, thaw and glaze them before serving.

3. How can I make these eclairs gluten-free?

To make these eclairs gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients are gluten-free as well.

4. Can I make the lemon cream ahead of time?

Yes, the lemon cream can be made in advance and stored in the refrigerator for up to 3 days. Whip the cream just before assembling the eclairs.

5. How do I make the raspberry glaze thicker?

If the raspberry glaze is too runny, continue to cook it over low heat to thicken it further. You can also add a small amount of cornstarch dissolved in water to help thicken the glaze.

6. Can I use lemon curd instead of making the lemon cream?

Yes, lemon curd can be used as a shortcut for the lemon cream. Just ensure it’s fully chilled before piping it into the eclair shells.

7. What should I do if my eclair shells don’t rise properly?

If your eclairs don’t rise as expected, make sure you don’t open the oven door while baking. Also, ensure the dough is mixed thoroughly before piping.

8. How can I get the glaze to shine?

Make sure the glaze has cooled slightly but is still liquid enough to dip the eclairs. A slight warm glaze will give you a beautiful, glossy finish.

9. Can I use a different fruit in the filling?

Yes! You can add fruit purées like strawberry, blueberry, or raspberry to the lemon filling for a different flavor twist.

10. Can I make these eclairs mini-sized?

Yes, you can make mini eclairs by piping smaller strips of dough and adjusting the baking time accordingly (about 12-15 minutes).

Conclusion

Lemon Raspberry Eclairs are a refreshing, light, and indulgent treat that perfectly combines the flavors of citrus, berries, and creamy filling with the light crunch of the eclair shell. Whether for a special occasion or just because you’re craving something sweet, these eclairs are sure to wow your guests and satisfy your sweet tooth!

Lemon Raspberry Eclairs

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Paula
• Total Time: 45 minutes
• Yield: undefined
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Lemon Raspberry Eclairs are a delightful twist on the classic French pastry, combining airy eclair shells with refreshing lemon cream filling and tangy raspberry glaze. Perfect for any celebration or special treat.

---

Ingredients

1 cup water

½ cup unsalted butter

1 cup all-purpose flour

4 large eggs

¼ teaspoon salt

1 cup heavy cream

¼ cup lemon juice

Zest of 1 lemon

½ cup sugar

3 tablespoons cornstarch

½ cup milk

3 large egg yolks

¼ teaspoon vanilla extract

1 cup fresh raspberries

½ cup powdered sugar

1 tablespoon lemon juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let it cool for a few minutes.
5. Add eggs one at a time, mixing well after each addition until smooth.
6. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch strips onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 20-25 minutes or until golden brown. Allow eclairs to cool completely on a wire rack.
8. In a medium saucepan, whisk together sugar, cornstarch, and milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
9. 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.
10. Remove from heat and stir in vanilla extract.
11. Transfer the lemon cream to a bowl, cover with plastic wrap, and refrigerate until chilled.
12. Once the lemon cream is chilled, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture.
13. In a small saucepan, combine raspberries, powdered sugar, and lemon juice. Cook over low heat, stirring occasionally, until the raspberries break down and the mixture thickens.
14. Strain the mixture through a fine-mesh sieve to remove the seeds. Allow the glaze to cool slightly.
15. Using a small knife, make a small slit on the side of each eclair shell.
16. Fill a piping bag with the lemon cream filling and pipe it into the eclair shells.
17. Dip the tops of the filled eclairs into the raspberry glaze, allowing any excess to drip off.
18. Serve immediately, or refrigerate for 30 minutes to allow the glaze to firm up slightly.

Notes

Instead of raspberry, try blueberry, strawberry, or blackberry for different fruity glazes.

If you prefer a richer flavor, drizzle some melted chocolate over the eclairs after glazing them.

For a vegan version, use coconut cream in place of heavy cream and an egg replacer for the filling.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 eclair
• Calories: 180
• Sugar: 15g
• Sodium: 50mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg