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Lemon Raspberry Eclairs

Lemon Raspberry Eclairs
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Lemon Raspberry Eclairs are a delightful dessert that perfectly balances the zesty brightness of fresh lemon with the sweet, juicy raspberries inside a light, airy choux pastry shell filled with creamy lemon custard and topped with whipped cream. Ideal for celebrations or everyday indulgence, these elegant eclairs offer a refreshing and impressive treat that combines perfect textures and flavors.

Ingredients

Scale

Choux Pastry Base

  • 1 cup water
  • 8 tablespoons unsalted butter
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 4 large eggs

Lemon Raspberry Filling

  • 2 cups milk (or coconut/almond milk for dairy-free)
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh or thawed raspberries
  • 1 teaspoon vanilla extract

Whipped Cream Topping

  • 1 cup heavy cream (or dairy-free alternative)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Optional Garnishes

  • Powdered sugar for dusting
  • Fresh raspberry halves
  • Thin lemon slices
  • Edible flowers
  • Dark chocolate ganache (for chocolate drizzle variation)

Instructions

  1. Prepare the Choux Pastry: Start by bringing water and butter to a boil in a saucepan. Quickly stir in the flour until a smooth dough forms. Remove from heat and allow the dough to cool slightly. Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
  2. Pipe and Bake the Pastry: Transfer the dough to a piping bag fitted with a round tip and pipe even, log-shaped eclairs onto a lined baking sheet. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes or until puffed and golden brown. Let the eclairs cool completely.
  3. Make the Lemon Raspberry Filling: In a bowl, whisk together milk, sugar, eggs, lemon juice, and zest. Cook the mixture gently over medium heat, stirring continuously until it thickens into a custard. Remove from heat, fold in fresh raspberries, and then chill the custard thoroughly before using.
  4. Fill the Eclairs: Carefully slice the tops off the baked eclairs or cut them lengthwise. Using a piping bag with a narrow round tip, fill each shell generously with the chilled lemon raspberry custard.
  5. Add the Finishing Touches: Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Pipe or spread the whipped cream on top of each filled eclair. Optionally, dust with powdered sugar and garnish with fresh raspberry halves, lemon slices, edible flowers, or a drizzle of dark chocolate ganache.

Notes

  • Be sure to add eggs one at a time to the choux dough to achieve perfect puffing texture.
  • Bake choux pastry until dry and hollow to ensure it holds the filling well.
  • Use fresh lemons and ripe raspberries for best flavor.
  • Chill the lemon raspberry custard thoroughly before filling to maintain firmness.
  • Use a piping bag for even and neat filling of the eclairs.

Nutrition

Keywords: lemon raspberry eclairs, lemon eclairs, raspberry dessert, choux pastry, lemon custard, whipped cream dessert

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