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Lemon Raspberry Eclairs

Lemon Raspberry Eclairs
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Lemon Raspberry Eclairs combine light, airy choux pastry shells with a luscious tangy lemon custard filling and fresh raspberries. This dessert balances bright citrus flavors with sweet berry bursts, perfect for celebrations or everyday indulgence. The crisp pastry and creamy filling create an irresistible texture contrast, with options to customize fillings or toppings to your taste.

Ingredients

Scale

Choux Pastry

  • 1 cup water
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

Lemon Custard Filling

  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 cup heavy cream (whipped)

Additional Ingredients

  • 1 cup fresh raspberries
  • Powdered sugar for dusting or glazing
  • Optional: lemon glaze or melted white chocolate for drizzling

Instructions

  1. Prepare the Choux Pastry: Heat water, milk, butter, and salt in a saucepan until the butter melts. Add all-purpose flour at once and stir vigorously until the dough forms a ball and pulls away from the pan sides. Remove from heat and let cool slightly. Beat in eggs one at a time until the dough is smooth and glossy.
  2. Bake the Pastry Shells: Pipe dough into 4-5 inch long strips onto a parchment-lined baking sheet. Bake at 400°F (200°C) for 15 minutes, then reduce oven to 350°F (175°C) and bake an additional 20 minutes until golden brown and puffed. Cool completely to set crisp texture.
  3. Make the Lemon Custard Filling: Whisk sugar, cornstarch, lemon juice, lemon zest, and egg yolks in a saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter. Allow to cool, then gently fold in whipped heavy cream to create a smooth, fluffy custard.
  4. Assemble the Eclairs: Slice cooled pastry shells horizontally. Spoon or pipe a generous amount of lemon custard inside each shell. Add fresh raspberries between the layers for bursts of flavor. Carefully close the shells and refrigerate until firm.
  5. Finish and Decorate: Dust the eclairs with powdered sugar or drizzle with lemon glaze or melted white chocolate before serving for an elegant presentation.

Notes

  • Add eggs one at a time for correct dough consistency to ensure proper puffing.
  • Freeze or chill piping bag for easier handling and precise pastry shapes.
  • Cool pastry completely before filling to prevent sogginess.
  • Use fresh raspberries for best texture and flavor inside eclairs.
  • Practice piping a small dollop before creating full batches for consistent results.

Nutrition

Keywords: lemon eclairs, raspberry eclairs, choux pastry, lemon custard, French dessert, berry desserts, cream-filled pastries

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