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Lemon Raspberry Eclairs

Delightful homemade eclairs filled with creamy lemon pastry cream and fresh raspberries, combining sweetness and tang for a perfect dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 eclairs
Course: Dessert
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

Choux Pastry
  • 250 ml 250 ml water (filtered for best taste) Filtered for optimal flavor.
  • 50 g 50 g unsalted butter At room temperature for better blending.
  • 1/4 tsp 1/4 tsp salt Enhances flavor.
  • 1 tsp 1 tsp granulated sugar To sweeten the dough.
  • 75 g 75 g all-purpose flour Quality brand recommended.
  • 3 large 3 large eggs At room temperature.
Lemon Pastry Cream
  • 500 ml 500 ml whole milk For creamy filling.
  • 4 large 4 large egg yolks Fresh for best flavor.
  • 80 g 80 g granulated sugar For the custard.
  • 30 g 30 g cornstarch To stabilize the cream.
  • 1 tsp 1 tsp lemon zest Freshly grated.
  • 2 tbsp 2 tbsp lemon juice Freshly squeezed.
  • 30 g 30 g unsalted butter For the pastry cream.
Glaze & Garnish
  • 100 g 100 g powdered sugar For the glaze.
  • 1 tbsp 1 tbsp lemon juice For the glaze.
  • 1 tbsp 1 tbsp water To help mix the glaze.
  • 150 g 150 g fresh raspberries For filling.
  • 25 g 25 g fresh raspberries For garnishing.

Method
 

Preparation of Choux Pastry
  1. Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. In a saucepan, combine water, butter, salt, and sugar and bring to a boil.
  3. Remove from heat, add flour, and stir vigorously until a smooth dough forms.
  4. Return to low heat and cook for 1–2 minutes to dry the dough slightly, then transfer to a mixing bowl.
  5. Beat in eggs, one at a time, until fully incorporated and the mixture is smooth.
  6. Transfer dough to a piping bag and pipe logs onto the prepared sheet.
  7. Bake for 20-25 minutes until puffed and golden, then reduce heat and bake for another 5-10 minutes.
  8. Cool the choux shells on a wire rack.
Preparation of Lemon Pastry Cream
  1. Heat whole milk and lemon zest in a saucepan until just simmering.
  2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  3. Gradually whisk hot milk into the yolk mixture, then return to the saucepan.
  4. Cook over medium heat, whisking constantly, until the cream thickens.
  5. Remove from heat and stir in lemon juice and butter until smooth.
  6. Cover with plastic wrap and chill.
Assembly & Glazing
  1. Make the glaze by whisking powdered sugar, lemon juice, and water until smooth.
  2. Slice each choux shell, fill with pastry cream and raspberries, then replace the tops.
  3. Dip each eclair top into the lemon glaze and allow it to set.
  4. Garnish with extra raspberries before serving.

Notes

Use fresh, high-quality ingredients for the best taste and ensure patience in letting the eclairs cool for optimum texture.