Lemon Raspberry Éclairs (Printable version)

Delicate pastry shells with zesty lemon cream, fresh raspberries, and glazed tops for an elegant French dessert.

# 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
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

# Directions:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Combine water, milk, butter, sugar, and salt in medium saucepan. Bring to boil over medium heat.
03 - Remove from heat. Stir in flour all at once. Return to heat and cook, stirring vigorously, until dough forms ball and pulls away from sides, about 2 minutes.
04 - Transfer dough to mixing bowl. Cool 5 minutes. Beat in eggs one at a time, mixing well after each addition, until smooth and glossy.
05 - Spoon dough into piping bag fitted with large round tip. Pipe 4-inch strips onto prepared baking sheet, spacing 2 inches apart.
06 - Bake 20 minutes at 400°F. Reduce temperature to 350°F and bake 15 minutes until golden and crisp. Cool completely on wire rack.
07 - Whisk together lemon juice, zest, sugar, and eggs in heatproof bowl. Set over simmering water as double boiler. Whisk constantly until thickened, about 8 minutes.
08 - Remove from heat. Whisk in butter until smooth. Chill until cold.
09 - Whip heavy cream to stiff peaks. Gently fold into chilled lemon curd until incorporated.
10 - Slice cooled éclairs in half horizontally. Pipe or spoon lemon cream onto bottom halves. Top with fresh raspberries. Cover with top halves.
11 - Whisk together powdered sugar, lemon juice, and zest until smooth and pourable.
12 - Spread or drizzle glaze over éclair tops. Chill at least 30 minutes before serving to set filling.

# Expert advice:

01 -
  • The way the crisp shell gives way to that impossibly light lemon cream feels like eating a cloud that somehow tastes like sunshine
  • Fresh raspberries burst between the rich pastry and tangy filling, creating this perfect sweet tart moment that makes people pause and close their eyes
  • These look impressively fancy but actually come together in manageable steps, meaning you can serve something that looks bakery quality without spending all day in the kitchen
02 -
  • Do not open the oven door during the first 20 minutes of baking or your éclairs will collapse and you will be very sad
  • If your éclairs seem soft after baking, put them back in the oven for 5 more minutes to dry out completely before cooling
  • The lemon curd must be completely cold before folding in whipped cream or the cream will melt and your filling will be soupy
03 -
  • Room temperature eggs incorporate into the dough more easily and create a smoother texture
  • Weighing your flour gives the most consistent results since cup measurements can vary so much
  • The dough is ready when it pulls away from the sides and a thin film forms on the bottom of the pan

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