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Lemon Raspberry Eclairs Recipe

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★★★★★

4.6 from 82 reviews

Delight in these elegant Lemon Raspberry Eclairs featuring crisp choux pastry shells filled with a luscious lemon cream and finished with a vibrant raspberry glaze. Perfectly balanced with tangy citrus and sweet berries, this dessert is both refreshing and indulgent.

Ingredients

Scale

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, then bring to a boil over medium heat. 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, let cool slightly, then add eggs one at a time, mixing well after each until dough is smooth. Transfer dough to a piping bag with a large round tip, pipe 4-inch strips spaced 2 inches apart onto the baking sheet, and bake for 20-25 minutes until golden brown. Cool completely on a wire rack.
  2. Make the Lemon Cream Filling: Whisk sugar, cornstarch, and milk in a medium saucepan. Cook over medium heat, stirring constantly, until thickened and bubbling. 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. Remove from heat, stir in vanilla extract, cover with plastic wrap, and refrigerate until chilled. After chilling, whip heavy cream until stiff peaks form and gently fold it into the lemon mixture.
  3. Prepare 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. Strain through a fine-mesh sieve to remove seeds and let glaze cool slightly.
  4. Assemble the Eclairs: Make a small slit on the side of each cooled eclair shell using a small knife. Fill a piping bag with the lemon cream filling and pipe it into each shell. Dip the tops of the filled eclairs into the raspberry glaze, letting excess drip off before serving.

Notes

  • This recipe requires careful timing when adding eggs to the dough; add them one at a time for proper texture.
  • Chilling the lemon cream before folding with whipped cream ensures stability and a smooth consistency.
  • Straining the raspberry glaze removes seeds for a smooth finish on the eclairs.
  • Use fresh raspberries for the best flavor in the glaze.
  • Store assembled eclairs in the refrigerator and consume within 2 days for optimal freshness.

Keywords: lemon raspberry eclairs, eclairs recipe, lemon cream filling, raspberry glaze dessert, choux pastry dessert, baked eclairs, homemade eclairs

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