Print

Lemon Raspberry Eclairs Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

These Lemon Raspberry Eclairs combine light, airy éclairs filled with a tangy lemon cream and topped with a vibrant raspberry glaze. Perfect for a refreshing and elegant dessert, they balance citrus brightness with sweet berry flavors in a classic French pastry.

Ingredients

Scale

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 the flour all at once and stir vigorously until the dough forms a ball and pulls away from the pan sides. Remove from heat and let cool slightly. Beat in eggs one at a time until smooth. Transfer the dough to a piping bag and pipe 4-inch strips onto the baking sheet, spacing 2 inches apart. Bake for 20-25 minutes until golden brown. Cool completely on a wire rack.
  2. Make the Lemon Cream Filling: In a saucepan, whisk sugar, cornstarch, and milk; cook over medium heat, stirring constantly 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, stirring continuously. Remove from heat, stir in vanilla extract, transfer to a bowl, cover, and refrigerate until chilled. Whip heavy cream to stiff peaks and fold gently into the lemon mixture.
  3. Prepare the Raspberry Glaze: In a small saucepan, combine raspberries, powdered sugar, and lemon juice. Cook over low heat, stirring until raspberries break down and mixture thickens. Strain through a fine mesh sieve to remove seeds and cool slightly.
  4. Assemble the Eclairs: Slice a small slit on the side of each eclair shell. Fill a piping bag with lemon cream and fill each eclair. Dip the tops into raspberry glaze allowing excess to drip off. Serve immediately or refrigerate until ready.

Notes

  • Ensure eclair shells are completely cooled before filling to prevent sogginess.
  • The raspberry glaze can be adjusted in sweetness by adding more or less powdered sugar.
  • Use fresh raspberries for best flavor; frozen can be used but may affect texture.
  • Store assembled eclairs refrigerated and consume within 2 days for optimal freshness.
  • To make piping easier, chill lemon cream slightly if too loose.

Keywords: lemon eclairs, raspberry glaze, French pastry, lemon cream filling, baked eclairs, dessert recipe

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