Lemon Raspberry Éclairs (Print Version)
Delicate French pastry shells filled with tangy lemon mousse and fresh raspberries, finished with a zesty lemon glaze.
# What You’ll 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
# Steps:
01 - Preheat 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 dough forms a ball and pulls away from 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 dough is smooth and glossy.
05 - Spoon dough into a piping bag fitted with a large round tip. Pipe 4-inch long strips onto prepared baking sheet, spacing about 2 inches apart.
06 - Bake for 20 minutes, then reduce oven temperature to 350°F and bake for another 15 minutes 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 heavy cream to stiff peaks, then gently fold into chilled lemon curd.
09 - Slice cooled éclairs in half horizontally. Pipe or spoon lemon cream onto bottom halves. Add fresh raspberries, then cover with top halves.
10 - Whisk together powdered sugar, lemon juice, and zest until smooth and pourable. Spread or drizzle over tops of éclairs.
11 - Chill éclairs for at least 30 minutes before serving to allow filling to set.
# Expert Tips:
01 -
- The lemon cream is impossibly light while still packing that bright citrus punch that makes people close their eyes when they take a bite
- Fresh raspberries tucked inside create this gorgeous jewel tone surprise that cuts through all the richness
02 -
- Letting the choux dough cool before adding eggs is the step everyone rushes and regrets when their eggs turn into scrambled bits
- The éclairs must be completely cooled before filling or the cream will melt and everything will go sad and soggy
03 -
- Poke a small hole in the side of each éclair after the first 10 minutes of baking to let steam escape
- Brush the inside bottoms with a thin layer of raspberry jam before adding the cream for extra berry flavor