Description
Lemon Raspberry Éclairs are airy choux pastry filled with zesty lemon cream and tart raspberry jam, finished with a lemon glaze or white chocolate drizzle and fresh fruit. Elegant yet fun to make at home.
Ingredients
-
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all‑purpose flour
- 1/4 teaspoon salt
- 4 large eggs
-
- For the filling:
- 1 cup lemon curd (store‑bought or homemade)
- 1/2 cup heavy cream (for lemon mousse)
- 1/4 cup raspberry jam or 1/2 cup fresh raspberries (optional)
- For the glaze or topping:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- Optional: 2–3 ounces white chocolate, melted (for drizzle)
- Fresh raspberries and lemon zest (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, bring water, butter, and salt to a boil. Add flour all at once, stirring until the dough pulls away from the pan and forms a ball.
- Transfer dough to a bowl and let cool slightly. Beat in eggs one at a time until the dough is smooth and glossy.
- Pipe 4–5‑inch strips of dough onto the prepared baking sheet.
- Bake 20–25 minutes until golden and puffed. Cool completely on a wire rack.
- For the lemon mousse, whip heavy cream to soft peaks, then fold into lemon curd until smooth.
- Fill cooled éclairs by piping in a layer of raspberry jam (or fresh raspberries) and the lemon mousse.
- For the glaze, whisk powdered sugar with lemon juice until smooth. Spread or drizzle over the filled éclairs.
- Optional: drizzle melted white chocolate on top and garnish with fresh raspberries and lemon zest.
Notes
- You can bake choux shells ahead and fill them before serving.
- A zip‑top bag with a corner cut off works as a piping bag in a pinch.
- Use a 1:1 gluten‑free flour blend to make the choux gluten‑free.
- For a berry‑intense version, stir raspberry puree into the lemon filling.
Nutrition
- Serving Size: 1 éclair
- Calories: 280
- Sugar: 22g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
