Lemon Raspberry Éclairs (Printable Version)
Delicate French pastry filled with tangy lemon cream and fresh raspberries, finished with light lemon glaze.
# What You Need:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/2 cup whole milk
03 - 1/2 cup unsalted butter, cut into pieces
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon salt
06 - 1 cup all-purpose flour
07 - 4 large eggs
→ Lemon Cream Filling
08 - 1/2 cup freshly squeezed lemon juice (about 2 lemons)
09 - 1 tablespoon lemon zest
10 - 2/3 cup granulated sugar
11 - 3 large eggs
12 - 1/2 cup unsalted butter, cubed
13 - 1 cup heavy cream, cold
→ Assembly
14 - 1 cup fresh raspberries
→ Lemon Glaze
15 - 1 cup powdered sugar
16 - 2-3 tablespoons lemon juice
17 - 1 teaspoon lemon zest
# How-To:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine water, milk, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat.
03 - Remove from heat and stir in flour all at once. Return to heat and cook, stirring vigorously, until the dough forms a ball and pulls away from the sides, about 2 minutes.
04 - Transfer dough to a mixing bowl and cool for 5 minutes. Beat in eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
05 - Spoon dough into a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
06 - Bake for 20 minutes at 400°F, then reduce oven temperature to 350°F and bake for another 15 minutes, or until golden and crisp. Cool completely on a wire rack.
07 - Whisk together lemon juice, zest, sugar, and eggs in a heatproof bowl. Set over a simmering pot of water and whisk constantly until thickened, about 8 minutes.
08 - Remove from heat and whisk in butter until smooth. Chill until cold. Whip the heavy cream to stiff peaks and gently fold into the chilled lemon curd to create a light mousse.
09 - Slice cooled éclairs in half horizontally. Pipe or spoon lemon cream onto the bottom halves. Add fresh raspberries, then cover with the top halves.
10 - Whisk together powdered sugar, lemon juice, and zest until smooth and pourable. Spread or drizzle over the tops of the éclairs.
11 - Chill éclairs for at least 30 minutes before serving to allow the filling to set.
# Expert Tips:
01 -
- The lemon cream filling impossibly light yet vibrantly tangy strikes that perfect balance between delicate and assertive flavor
- Fresh raspberries tucked inside add bursts of juiciness that cut through the richness and make each bite feel like celebration
02 -
- The dough must cool for exactly 5 minutes before adding eggs otherwise you will end up with scrambled bits instead of smooth glossy pastry
- Do not open the oven door during the first 20 minutes of baking or the steam will escape and your éclairs will collapse flat
03 -
- Use a kitchen scale for the flour—measuring by volume can lead to dense, gummy pastry that will not puff properly
- Room temperature eggs incorporate more easily into the warm dough, preventing that frustrating separation phase