Lemon Raspberry Eclairs
These delightful Lemon Raspberry Eclairs are a perfect treat with a rich lemony filling and fresh raspberries, making them a sophisticated yet chaotic dessert experience.
Ingredients
For the Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter Melted
- 1 cup all-purpose flour Sifted
- 4 large eggs Room temperature
- 1/4 teaspoon salt
For the Filling
- 1 cup heavy cream Whipped
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1/2 cup sugar
- 3 tablespoons cornstarch For thickening
- 1/2 cup milk Or almond milk for a variation
- 3 large egg yolks
- 1/4 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup powdered sugar For dusting
- 1 tablespoon lemon juice For drizzling on top
Instructions
Preparation
- Preheat your oven to 400°F.
- In a pot, combine water, butter, and salt. Bring to a gentle boil.
- Once boiling, add flour and stir until it forms a ball.
- Remove from heat and let it cool.
- Add eggs one at a time, mixing well after each addition.
- Pipe the choux pastry onto a baking sheet lined with parchment paper.
Baking
- Bake for 25–30 minutes until puffy and golden.
Filling Preparation
- Whip heavy cream until thick and add lemon juice, sugar, and zest.
- Combine whipped cream with lemon curd and fresh raspberries.
Assembly
- Slice eclairs in half and fill with whipped cream and raspberry mixture.
- Dust with powdered sugar and drizzle with lemon juice before serving.
Notes
For a dairy-free option, use coconut cream and dairy-free butter. Eclairs are best enjoyed fresh, but can be stored in an airtight container in the fridge for up to a day.