Lemon-Raspberry Éclairs
Lemon-Raspberry Éclairs
Classic DishÉclairs
Prep: 50 min • Cook: 30 min. A bright and fruity twist on the classic, these éclairs feature delicate choux pastry filled with a zesty lemon cream and crowned with fresh raspberries and a glistening lemon glaze.
- Preparation time
- 50 min
- Cooking time
- 30 min
- Total time
- 1 hr 20 min
- Servings
- 16
Instructions
Make the Choux Pastry
- 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2In a saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat.
- 3Remove from heat and immediately stir in the flour all at once until a smooth ball forms. Return to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough.
- 4Transfer the dough to a bowl of a stand mixer fitted with a paddle attachment. Let cool for 5 minutes.
- 5Add eggs one at a time, beating well after each addition until the dough is smooth and glossy and holds its shape.
- 6Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 4-inch long éclairs onto the prepared baking sheet, leaving space between them.
- 7Bake for 15 minutes at 400°F (200°C), then reduce oven temperature to 350°F (175°C) and bake for another 15-20 minutes, or until golden brown and firm. Let cool completely on a wire rack.
Prepare the Lemon Cream Filling
- 1In a bowl, gently fold the lemon curd and chilled pastry cream together until just combined. Be careful not to overmix.
- 2Gently fold in the whipped heavy cream until the mixture is smooth and airy.
- 3Transfer the filling to a piping bag fitted with a small round tip.
Assemble and Glaze the Éclairs
- 1Once the éclairs are completely cool, carefully slice them in half horizontally or poke 2-3 small holes in the bottom of each éclair.
- 2Pipe the lemon cream filling generously into the bottom half of each éclair or through the holes.
- 3Place the top half of the éclair back on, or leave the bottoms filled if sliced.
- 4For the glaze, whisk together powdered sugar and lemon juice until smooth. Add more lemon juice or sugar to reach desired consistency.
- 5Drizzle or spread the glaze over the tops of the filled éclairs. While the glaze is still wet, top with fresh raspberries and a sprinkle of lemon zest, if using.
- 6Chill for at least 30 minutes before serving to allow the flavors to meld and the glaze to set.
Nutrition Information
- Calories
- 300 kcal
- Protein
- 4 g
- Fat
- 15 g
- Carbs
- 35 g
| Nutrient | Per serving |
|---|---|
| Calories | 300 kcal |
| Protein | 4 g |
| Fat | 15 g |
| Carbs | 35 g |
Tips
- Ensure your eggs are at room temperature for the choux pastry to emulsify properly with the dough.
- Éclairs are best served fresh on the day they are made, once the filling and glaze have set.
- Drying out the choux pastry dough sufficiently on the stovetop is crucial for a light and airy texture.
