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Lemon Raspberry Eclairs

These Lemon Raspberry Eclairs feature a tangy lemon pastry cream filled inside airy choux pastry, adorned with bright fresh raspberries, perfect for family gatherings and afternoon tea.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 eclairs
Course: Dessert
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

Choux Pastry
  • 1 cup water
  • 0.5 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 0.25 teaspoon salt
Lemon Pastry Cream
  • 1 cup heavy cream
  • 0.5 cup milk
  • 0.5 cup sugar
  • 3 tablespoons cornstarch
  • 3 large egg yolks
  • 0.25 cup lemon juice
  • 1 unit zest of 1 lemon
  • 0.25 teaspoon vanilla extract
Filling and Glaze
  • 1 cup fresh raspberries
  • 0.5 cup powdered sugar
  • 1 tablespoon lemon juice

Method
 

Make the choux pastry
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, bring 1 cup water, 1/2 cup unsalted butter, and 1/4 teaspoon salt to a rolling boil.
  3. Remove from heat and stir in 1 cup all-purpose flour all at once. Return to low heat and stir constantly until the mixture pulls away from the sides and forms a smooth ball.
  4. Transfer the dough to a mixing bowl. Let it cool for 3–5 minutes, then beat in 4 large eggs one at a time, making sure each egg is fully incorporated before adding the next.
  5. Spoon the dough into a pastry bag fitted with a large round tip. Pipe 4–5 inch logs onto the prepared baking sheet, spacing them a couple inches apart.
  6. Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F (175°C) and bake another 20–25 minutes until golden and puffed.
  7. Once baked, prick each éclair gently to release steam and let cool on a wire rack.
Make the lemon pastry cream
  1. In a saucepan, combine 1/2 cup milk and 1 cup heavy cream. Heat until steaming but not boiling.
  2. In a bowl, whisk together 1/2 cup sugar, 3 tablespoons cornstarch, and 3 large egg yolks until smooth.
  3. Slowly pour about half of the hot milk-cream into the egg mixture while whisking to temper the yolks. Return the tempered mixture to the saucepan.
  4. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Let it boil 1 minute, then remove from heat.
  5. Stir in 1/4 cup lemon juice, zest of 1 lemon, and 1/4 teaspoon vanilla extract. Taste and adjust lemon to your liking.
  6. Transfer the pastry cream to a bowl, cover with plastic pressed to the surface to prevent a skin, and chill until set, at least 1 hour.
Fill and assemble
  1. Once the pastry shells and lemon cream are cooled, spoon the lemon pastry cream into a pastry bag fitted with a small tip.
  2. Fill each éclair generously, then nestle 3–4 fresh raspberries into the cream with each pastry.
  3. Make a simple glaze by whisking 1/2 cup powdered sugar with 1 tablespoon lemon juice until smooth. Drizzle or gently spread the glaze over each filled éclair.

Notes

Store in an airtight container in the refrigerator for up to 2 days. Make sure the choux dough cools slightly before adding eggs to avoid scrambling. If your eclair shells soften, a quick 5-minute toast in a 300°F oven can help revive crispness.