Lemon Raspberry Éclairs (Printer-friendly)

Delicate choux pastry filled with tangy lemon cream and fresh raspberries, topped with light 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 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 (about 2 lemons)
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

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium saucepan, combine water, milk, butter, sugar, and salt. 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 - For the lemon cream, whisk together lemon juice, zest, sugar, and eggs in a heatproof bowl. Set over a simmering pot of water (double boiler) and whisk constantly until thickened (about 8 minutes).
08 - Remove from heat and whisk in butter until smooth. Chill until cold.
09 - Whip the heavy cream to stiff peaks, then gently fold into the chilled lemon curd to create a light mousse.
10 - Slice cooled éclairs in half horizontally. Pipe or spoon lemon cream onto the bottom halves. Add fresh raspberries, then cover with the top halves.
11 - For the glaze, whisk together powdered sugar, lemon juice, and zest until smooth and pourable. Spread or drizzle over the tops of the éclairs.
12 - Chill éclairs for at least 30 minutes before serving to allow the filling to set.

# Expert Advice:

01 -
  • The lemon cream is somehow both weightless and luxuriously rich at the same time
  • Fresh raspberries burst through all that buttery sweetness like little flavor fireworks
  • They look impossibly fancy but come together in barely over an hour
02 -
  • Opening the oven door during the first 20 minutes will collapse your pastries completely
  • The dough should hold its shape when piped but still be soft enough to flow slightly
  • If your cream looks curdled at any point, keep whisking and it will come back together
03 -
  • Weigh your eggs if possible, you want exactly 200 to 220 grams without shells
  • Brush the pastry tops with egg wash before baking for extra golden color
  • Use a serrated knife to slice the cooled éclairs to prevent squishing them

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