Lemon Raspberry Éclairs (Print Version)
Choux pastry filled with tangy lemon cream and fresh raspberries, topped with a light lemon glaze for an elegant French dessert.
# 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 tbsp granulated sugar
05 - 1/2 tsp salt
06 - 1 cup all-purpose flour
07 - 4 large eggs
→ Lemon Cream Filling
08 - 1/2 cup freshly squeezed lemon juice
09 - 1 tbsp 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 tbsp lemon juice
17 - 1 tsp lemon zest
# How To Make:
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 the 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 let 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, 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, then gently fold into the chilled lemon curd.
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 is so luxuriously smooth you might catch yourself eating it straight from the bowl
- Fresh raspberries burst through the richness and make every bite feel surprisingly light
02 -
- Never open the oven door during the first 20 minutes of baking or your éclairs might collapse
- The dough should be shiny and form a V-shape when you lift the spatula, this means the eggs are perfectly incorporated
03 -
- If your éclairs lose their crispness after filling, pop them in a 350°F oven for 3-4 minutes to refresh
- A small star tip for the lemon cream creates those pretty ridges you see in bakery windows