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Lemon Raspberry Eclairs

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Experience the sophisticated dance of tangy lemon curd and sweet raspberry within delicate, crisp éclairs. This recipe guides you through perfecting airy choux pastry for an exquisite dessert.

Ingredients

Scale
  • 1 cup (240ml) Water
  • ¾ cup (170g) Unsalted Butter, divided
  • 1 cup (120g) All-Purpose Flour
  • 6 Large Eggs, plus 2 Large Egg Yolks, divided
  • ¾ cup (150g) Granulated Sugar, divided
  • 2–3 Fresh Lemons (for ½ cup juice and zest)
  • 1 cup (125g) Fresh Raspberries
  • ½ cup (60g) Powdered Sugar

Instructions

  1. Step 1: **Prepare Pâte à Choux and Bake Eclairs.** In a saucepan, combine 1 cup water, ½ cup unsalted butter, 1 tsp granulated sugar (from the ¾ cup total), and a pinch of salt. Bring to a rolling boil. Remove from heat, add 1 cup all-purpose flour all at once, stirring vigorously until a smooth ball forms. Return to low heat for 1-2 minutes, stirring constantly. Transfer to a bowl. Beat in 4 large eggs, one at a time, until smooth and glossy. Pipe 4-5 inch long éclairs onto a parchment-lined baking sheet and bake at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) for another 20-25 minutes until golden and puffed. Let cool completely.
  2. Step 2: **Make Lemon Curd.** Whisk together ½ cup fresh lemon juice, zest from 2 lemons, ½ cup granulated sugar (from the ¾ cup total), 2 large eggs, and 2 large egg yolks in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (approx. 8-10 minutes). Remove from heat, stir in ¼ cup unsalted butter until melted and smooth. Strain the curd through a fine-mesh sieve into a bowl, cover with plastic wrap directly on the surface, and chill for at least 2 hours.
  3. Step 3: **Prepare Raspberry Filling.** In a small bowl, gently mash 1 cup fresh raspberries with the remaining 2 tablespoons of granulated sugar (adjust to taste) until desired consistency is reached (chunky or more like a coulis). Set aside.
  4. Step 4: **Assemble the Eclairs.** Carefully slice each cooled eclair horizontally. Pipe or spoon a generous layer of chilled lemon curd into the bottom half of each eclair. Spoon the prepared raspberry filling over the lemon curd. Place the top half of the eclair back on.
  5. Step 5: **Glaze and Serve.** In a small bowl, whisk together ½ cup powdered sugar with 1-2 tablespoons of water or lemon juice until a smooth, pourable glaze forms. Drizzle the glaze over the assembled eclairs. Garnish with a few fresh raspberries if desired, and serve immediately or chill until serving.

Notes

  • Keep assembled Lemon Raspberry Eclairs loosely covered in the refrigerator and enjoy within 1-2 days for the best flavor and texture, as the choux pastry will gradually soften.
  • These delicate éclairs are designed to be enjoyed fresh and chilled; reheating is not recommended as it will compromise the creamy fillings and pastry texture.
  • Present your beautiful éclairs with an extra flourish by garnishing with a few whole fresh raspberries, a dusting of powdered sugar, or a small sprig of mint for an elegant touch.
  • When preparing your pâte à choux, vigorously stir the flour mixture over low heat for the full 1-2 minutes to properly dry it out; this crucial step ensures light, hollow, and crispy éclair shells.

Nutrition

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