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Lemon Raspberry Eclairs Recipe

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4.7 from 107 reviews

These Lemon Raspberry Eclairs combine light, airy choux pastry shells filled with a vibrant lemon cream and topped with a sweet-tart raspberry glaze for a refreshing twist on a classic French dessert.

Ingredients

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For the Eclair Shells:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/4 teaspoon salt

For the 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

For the 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 and bring to a boil over medium heat. Add flour all at once and stir vigorously until the dough forms a ball and pulls away from the pan’s sides. Remove from heat and let cool slightly. Beat in eggs one at a time until smooth. Pipe 4-inch strips onto the baking sheet spaced 2 inches apart. Bake for 20-25 minutes until golden brown, then cool completely on a wire rack.
  2. Make the Lemon Cream Filling: In a saucepan, whisk sugar, cornstarch, and milk and cook over medium heat until thickened and bubbling. Remove from heat and gradually whisk in egg yolks, lemon juice, and zest. Return to heat and cook 2 more minutes while stirring. Remove and stir in vanilla extract. Chill the mixture covered. Once chilled, whip heavy cream to stiff peaks and fold gently into lemon mixture.
  3. Prepare the Raspberry Glaze: Combine raspberries, powdered sugar, and lemon juice in a small saucepan and cook on low heat until raspberries break down and mixture thickens. Strain through a fine-mesh sieve to remove seeds and let cool slightly.
  4. Assemble the Eclairs: Make a small slit on each cooled eclair shell. Fill a piping bag with lemon cream filling and pipe inside each shell. Dip the tops of filled eclairs into the raspberry glaze, letting excess drip off.

Notes

  • Ensure the dough for eclairs is not too hot before adding eggs to avoid curdling.
  • Use fresh lemon zest for the best flavor in the cream filling.
  • Straining raspberry glaze removes seeds for a smooth finish.
  • Store assembled eclairs in the refrigerator and consume within 2 days for optimal freshness.
  • Use parchment paper or silicone mats to prevent sticking during baking.

Keywords: Lemon Raspberry Eclairs, French Pastry, Lemon Cream, Raspberry Glaze, Choux Pastry, Dessert

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