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
Instructions
- 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. Bring to a boil over medium heat.
- Add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let it cool for a few minutes.
- Add eggs one at a time, mixing well after each addition until smooth.
- 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.
- Bake for 20-25 minutes or until golden brown. Allow eclairs to cool completely on a wire rack.
- 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 and stir in vanilla extract.
- Transfer the lemon cream to a bowl, cover with plastic wrap, and refrigerate until chilled.
- Once the lemon cream is chilled, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture.
- 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.
- Strain the mixture through a fine-mesh sieve to remove the seeds. Allow the glaze to cool slightly.
- Using a small knife, make a small slit on the side of each eclair shell.
- Fill a piping bag with the lemon cream filling and pipe it into the eclair shells.
- Dip the tops of the filled eclairs into the raspberry glaze, allowing any excess to drip off.
- 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
