Print

Lemon Raspberry Eclairs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful lemon raspberry eclairs with light choux pastry and creamy lemon filling topped with fresh raspberries.

Ingredients

Scale
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup milk
  • 3 large egg yolks
  • 1/4 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice

Instructions

  1. In a saucepan, combine water, unsalted butter, and salt, bringing it to a boil over medium heat. Remove from heat and stir in the flour until a dough forms. Return to heat for an additional minute.
  2. Transfer the mixture to a mixing bowl, cool slightly, then beat in eggs one at a time. Pipe the mixture onto a parchment-lined baking sheet and bake at 425°F (220°C) for 20-25 minutes until puffed and golden. Allow them to cool on a wire rack.
  3. For the lemon filling, whisk together heavy cream, lemon juice, lemon zest, and sugar in a saucepan. In a separate bowl, mix cornstarch and milk until smooth, then add to the lemon mixture.
  4. Whisk in egg yolks and cook over medium heat until thickened. Remove from heat and stir in vanilla extract. Allow the filling to cool before filling the eclairs.
  5. Drizzle lemon juice over fresh raspberries and dust with powdered sugar. Fill the eclairs with the lemon filling and top with raspberries before serving.

Notes

Serve chilled for a refreshing dessert. Store uneaten eclairs in an airtight container in the refrigerator for best texture.

Nutrition

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