Lemon Raspberry Eclairs: Sweet & Tart Dessert Bliss

Lemon Raspberry Eclairs are more than just a dessert; they are a symphony of flavors and textures, promising an unforgettable culinary experience. From the moment your teeth sink through the crisp, golden choux pastry, you’ll be transported to a realm of pure indulgence. I’ve always found immense joy in the art of French patisserie, and the éclair, with its elegant oblong shape, holds a special place. Traditionally filled with coffee or chocolate cream, I wanted to reimagine this classic with a vibrant, fresh twist, bringing the essence of spring and summer to every bite.

Why These Lemon Raspberry Eclairs Will Dazzle Your Senses

Imagine the bright, zesty tang of fresh lemon cutting through the sweetness, perfectly complemented by the subtle tartness and juicy burst of ripe raspberries. This exquisite combination creates a harmonious balance that is both refreshing and deeply satisfying. The light-as-air pastry shell cradles a luxurious lemon-raspberry cream, making each bite a delightful journey for your palate. This dish isn’t just about incredible taste; it’s about the sophisticated presentation that makes it perfect for special occasions, afternoon tea, or simply to elevate an ordinary day into something extraordinary. I am truly excited for you to discover the magic behind crafting these delightful Lemon Raspberry Eclairs and impress everyone with your baking prowess.

this Recipe

Ingredients:

• For the Choux Pastry (Pâte à Choux):
  • 125 ml (1/2 cup) water
  • 125 ml (1/2 cup) whole milk
  • 115 g (1/2 cup, 1 stick) unsalted butter, cut into cubes
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 150 g (1 1/4 cups) all-purpose flour, sifted
  • 4 large eggs, at room temperature, lightly beaten
• For the Luscious Lemon Curd Filling:
  • 3 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 150 g (3/4 cup) granulated sugar
  • 120 ml (1/2 cup) fresh lemon juice (from about 3-4 lemons)
  • 2 tablespoons finely grated lemon zest (from about 2 large lemons)
  • 85 g (6 tablespoons) unsalted butter, cut into small pieces
• For the Delightful Raspberry Whipped Cream:
  • 240 ml (1 cup) cold heavy cream (or whipping cream)
  • 30 g (1/4 cup) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 60 g (1/4 cup) high-quality seedless raspberry jam or homemade raspberry puree (strained)
• For the Vibrant Raspberry Glaze:
  • 150 g (1 cup) fresh raspberries
  • 150 g (1 1/4 cups) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1-2 teaspoons hot water (optional, for thinning)
• For Garnish (Optional, but highly recommended):
  • Fresh raspberries
  • Finely grated lemon zest
  • Small fresh mint leaves

Preparing the Silky Smooth Lemon Curd for Your Lemon Raspberry Eclairs

1. Combine and Whisk: In a medium, heatproof bowl, combine the 3 large eggs, 2 large egg yolks, granulated sugar, fresh lemon juice, and finely grated lemon zest. Whisk vigorously with a silicone whisk until all ingredients are well combined and the mixture looks light yellow and slightly frothy. We want to ensure the sugar is dissolving as much as possible at this stage.
2. Cook the Curd Gently: Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). This is called a double boiler, and it’s key to gently cooking the curd without scrambling the eggs. Continue to whisk constantly and patiently. As the mixture heats, you’ll notice it will begin to thicken. This process usually takes about 10-15 minutes. You’re looking for a consistency similar to that of a thin custard or a loose mayonnaise. A good test is to dip a spoon into the curd; if it coats the back of the spoon and you can run your finger through it to leave a clean trail, it’s ready. If you have a candy thermometer, it should reach around 82°C (180°F).
3. Enrich with Butter: Remove the bowl from the heat. Add the cold unsalted butter pieces, one at a time, whisking them into the hot curd until each piece is fully melted and incorporated. The butter will give the lemon curd its signature richness, silky texture, and beautiful sheen. Continue whisking until the curd is perfectly smooth and glossy.
4. Strain for Perfection: For the ultimate silky smooth texture, immediately pour the hot lemon curd through a fine-mesh sieve set over a clean bowl. Press the curd through with a spatula to remove any potential bits of cooked egg or lemon zest pulp. This step is crucial for achieving that professional, smooth consistency you expect in a high-quality pastry like these Lemon Raspberry Eclairs.
5. Cool and Chill: Cover the surface of the lemon curd directly with plastic wrap to prevent a skin from forming. This is important because any skin will create lumps. Allow the curd to cool completely at room temperature, then transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight. As it chills, it will continue to thicken to a luscious, spreadable consistency, perfect for filling our eclairs.

Mastering the Perfect Choux Pastry for Exquisite Lemon Raspberry Eclairs

1. Prepare the Base: In a heavy-bottomed saucepan, combine the water, whole milk, cubed unsalted butter, granulated sugar, and salt. Place the saucepan over medium-high heat. Bring the mixture to a rolling boil, ensuring all the butter is completely melted. The sugar and salt should also be dissolved.
2. Incorporate the Flour (The Panade): As soon as the liquid boils, remove the saucepan from the heat. Add the sifted all-purpose flour all at once. Stir vigorously with a wooden spoon or a sturdy spatula until the mixture forms a cohesive ball of dough and pulls away cleanly from the sides of the pan.
3. Dry Out the Dough: Return the saucepan to medium heat. Continue to cook and stir the dough for about 2-3 minutes, pressing it against the bottom and sides of the pan. This step is known as “drying out” the panade and is absolutely critical for excellent choux pastry. You’ll know it’s ready when a thin film forms on the bottom of the pan, and the dough looks slightly shiny and fragrant, and you can hear a slight sizzling sound. This process removes excess moisture, which prevents the eclairs from being too dense.
4. Cool the Dough: Transfer the hot dough immediately to a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Let it cool for 5-10 minutes, stirring occasionally, until it’s just warm to the touch. This step prevents the eggs from scrambling when added.
5. Incorporate the Eggs: Add the lightly beaten eggs, one at a time, mixing thoroughly after each addition. If using a stand mixer, mix on medium speed. If by hand, beat vigorously with your wooden spoon. The dough will initially look like it’s separating or breaking apart, but keep mixing; it will come back together into a smooth, glossy paste. Scrape down the sides of the bowl as needed. The final dough should be thick enough to hold its shape but soft enough to fall slowly from the spoon in a “v” shape (the “bird’s beak” test). It should have a beautiful, glossy sheen. You may not need all 4 eggs, or you might need a tiny bit more, depending on the flour and humidity, so add the last egg gradually.
6. Pipe the Eclairs: Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper. Transfer the choux pastry to a large piping bag fitted with a large plain round or star tip (about 1.5 cm or 1/2-inch opening). Pipe straight lines of dough, about 10-12 cm (4-5 inches) long, onto the prepared baking sheets, leaving about 5 cm (2 inches) between each eclair to allow for expansion. You can lightly spray the parchment paper with water before piping; this creates steam in the oven and helps the eclairs rise.
7. Bake to Golden Perfection: Place the baking sheets in the preheated oven. Bake at 200°C (400°F) for 15 minutes. Do not open the oven door during this initial phase! This is crucial for the eclairs to puff up properly. After 15 minutes, reduce the oven temperature to 180°C (350°F) and continue to bake for another 20-25 minutes, or until the eclairs are deeply golden brown, firm to the touch, and feel very light when lifted. They should be completely dry inside, ensuring they won’t collapse.
8. Cool the Choux: Once baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Let the eclairs sit in the cooling oven for another 10-15 minutes. This slow cooling prevents them from deflating. Transfer the cooled eclairs to a wire rack to cool completely before filling. For the best Lemon Raspberry Eclairs, make sure they are thoroughly cooled.

Crafting the Velvety Raspberry Whipped Cream

1. Whip the Cream: In a large, chilled mixing bowl (preferably metal) or the bowl of a stand mixer fitted with a whisk attachment, pour the cold heavy cream. Add the sifted powdered sugar and vanilla extract.
2. Beat to Stiff Peaks: Begin beating on medium-low speed, gradually increasing to high speed. Continue to whisk until the cream forms stiff peaks. Be careful not to over-whip, or it will become grainy and eventually turn into butter. You’re looking for a texture that holds its shape beautifully.
3. Fold in Raspberry Flavor: Gently fold in the seedless raspberry jam or strained raspberry puree using a spatula. Be delicate with your folding motions to maintain the volume and airy texture of the whipped cream. We’re aiming for swirls of raspberry throughout, lending a delightful fruity counterpoint to the lemon curd in our Lemon Raspberry Eclairs.
4. Chill: Cover and refrigerate the raspberry whipped cream until you are ready to assemble the eclairs. It’s best to keep it cold.

Whipping Up the Vibrant Raspberry Glaze

1. Puree the Raspberries: In a small food processor or blender, combine the fresh raspberries. Process until a smooth puree forms.
2. Strain for Smoothness: Pass the raspberry puree through a fine-mesh sieve into a clean bowl, using a spoon or spatula to press out as much liquid as possible and leave behind the seeds. This step ensures a beautifully smooth and professional-looking glaze for your Lemon Raspberry Eclairs.
3. Mix the Glaze: Add the sifted powdered sugar and fresh lemon juice to the strained raspberry puree. Whisk until completely smooth and free of lumps.
4. Adjust Consistency: The glaze should be thick enough to coat the back of a spoon but still pourable. If it’s too thick, add a teaspoon of hot water at a time until the desired consistency is reached. If it’s too thin, whisk in a little more sifted powdered sugar. Cover the glaze until ready to use, so it doesn’t form a skin.

Assembling Your Stunning Lemon Raspberry Eclairs

1. Prepare for Filling: Ensure your cooled choux pastry shells are completely cool. Using a small sharp serrated knife, carefully slice each eclair horizontally, about two-thirds of the way through, creating a “hinge” on one side, or cut them completely in half like a hot dog bun. Alternatively, for a cleaner look, you can make 2-3 small holes in the bottom of each eclair using a small round piping tip or skewer, then pipe the fillings in.
2. Fill with Lemon Curd: Transfer the chilled lemon curd to a piping bag fitted with a plain round tip (about 1 cm or 3/8-inch). If you’ve sliced the eclairs open, pipe a generous line of lemon curd along the bottom half of each eclair shell. If you’re using the bottom-hole method, pipe the curd into the holes until the eclair feels adequately filled and slightly heavy.
3. Add Raspberry Whipped Cream: Next, carefully pipe the raspberry whipped cream on top of the lemon curd. You can use a star tip for a decorative swirl, or simply a plain round tip for a smooth mound. The combination of the tangy lemon and the sweet, creamy raspberry is what makes these Lemon Raspberry Eclairs truly special.
4. Apply the Glaze: If you’ve sliced the eclairs, gently place the top half of each eclair back onto the filled bottom. Then, dip the top surface of each eclair into the vibrant raspberry glaze. Allow any excess glaze to drip off before placing the eclair on a wire rack set over a baking sheet (to catch drips). If using the hole-filling method, simply dip the entire top surface of the cooled choux shell into the glaze. The glaze will set slightly as it cools.
5. Garnish and Serve: While the glaze is still slightly wet, you can get creative with your garnishes. Arrange a few fresh raspberries on top of each eclair, sprinkle with finely grated lemon zest for an extra burst of aroma and color, and perhaps add a small fresh mint leaf for elegance. These Lemon Raspberry Eclairs are best enjoyed fresh on the day they are assembled for optimal texture and flavor. They make a truly impressive and delightful dessert!

Conclusion:

So, there you have it – my ultimate guide to creating truly unforgettable pastries that will undoubtedly become a new staple in your baking repertoire. I sincerely hope you've enjoyed delving into the intricacies of this delightful dessert. These aren't just any ordinary treats; they are a symphony of textures and flavors, meticulously designed to impress and enchant. From the moment you take your first bite, you'll understand why these particular pastries are an absolute must-try for any baking enthusiast or anyone simply seeking an extraordinary sweet escape. The delicate crispness of the choux pastry shell, giving way to a luxuriously smooth and tangy lemon curd, perfectly balanced by the vibrant burst of fresh raspberries, and all enveloped in a rich, velvety pastry cream, creates a dessert experience that is truly unparalleled. It’s a masterful blend of sweet and tart, light and creamy, offering a refreshing yet indulgent finish to any meal or a spectacular centrepiece for any special occasion. I honestly believe that mastering these beautiful creations will elevate your baking confidence and bring immense joy to those you share them with.

What makes these specific eclairs stand out is the exquisite interplay of the tart lemon and the sweet, slightly acidic raspberries. This combination is not just delicious; it’s invigorating and incredibly satisfying, proving that dessert doesn't always have to be overwhelmingly sweet to be utterly decadent. The recipe, while having a few steps, is designed to be approachable, breaking down each component into manageable parts. Each element, from the perfectly piped choux to the shimmering glaze, contributes to a cohesive and harmonious dessert. You'll be amazed at the professional-quality results you can achieve right in your own kitchen! These pastries are a testament to the fact that a little patience and attention to detail can result in something truly magnificent, far superior to anything you might find at a store.

When it comes to serving these beauties, the possibilities are wonderfully diverse. They are, of course, absolutely perfect served chilled, allowing the flavors to meld and the creamy fillings to set beautifully. Imagine presenting a platter of these exquisite treats at an afternoon tea party; they would certainly steal the show! They also make a fantastic elegant dessert course following a special dinner, perhaps paired with a light, sparkling rosé or a crisp cup of Earl Grey tea. For a more casual setting, they are a delightful accompaniment to a fresh cup of coffee on a lazy Sunday morning. You could even create mini versions for a charming bite-sized option at a dessert bar. Their visual appeal alone makes them a showstopper, and the taste will keep everyone coming back for more. Don't underestimate the power of a beautifully presented dessert to brighten someone's day.

Now, let's talk about variations – because part of the fun of baking is making a recipe your own! While I wholeheartedly recommend trying the classic version of these Lemon Raspberry Eclairs first, there are so many exciting ways you can adapt them. Consider swapping out the raspberries for fresh blueberries or sliced strawberries during their peak season for a different berry burst. For the lemon curd, you could infuse it with a hint of lavender or add a touch of lime zest for an extra citrusy kick. The pastry cream itself is incredibly versatile; try infusing it with vanilla bean paste for a more intense vanilla flavor, or perhaps fold in some finely chopped pistachios for a nutty twist. You could even experiment with a white chocolate ganache drizzle over the glaze, adding another layer of sweetness and richness. For a richer, more indulgent take, consider adding a thin layer of dark chocolate inside the eclair shell before filling, allowing it to set and provide an extra textural and flavor dimension. The possibilities truly are endless, and each variation offers a chance to explore new taste profiles and personalize your baking.

So, I implore you, don't let the thought of making eclairs intimidate you. This recipe is your roadmap to creating something truly special and incredibly rewarding. The joy of biting into a homemade eclair, knowing you crafted every single component, is an unmatched feeling of accomplishment. I genuinely believe that once you try this recipe, you'll be hooked, eager to share your masterpieces with friends and family. I can’t wait to hear about your baking adventures! Please, when you make them, share your experiences and photos. I love seeing how you interpret my recipes and hearing about the reactions of those who get to enjoy your delicious creations. Your feedback and beautiful pictures inspire me and others in our wonderful baking community. Happy baking, my friends, and may your kitchen be filled with the sweet aroma of success and the delightful taste of perfectly crafted eclairs!

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Lemon Raspberry Eclairs

Crisp choux pastry filled with a bright, zesty lemon curd and a light, airy raspberry whipped cream, topped with a vibrant raspberry glaze. A perfect sweet and tart dessert.

Prep Time
45 Minutes

Cook Time
40 Minutes

Total Time
25 Minutes

Servings
12 eclairs

Ingredients

• 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

Instructions

1. Step 1
   Whisk 3 large egg yolks, 1/4 cup lemon juice, zest of 1 lemon, about 7 tbsp sugar (from 1/2 cup total), and 3 tablespoons cornstarch in a heatproof bowl. Cook over a double boiler, whisking constantly for 10-15 minutes, until thickened. Remove from heat, whisk in 1/4 cup unsalted butter (from 1/2 cup total) until smooth. Strain, cover surface with plastic wrap, and chill for at least 4 hours or overnight.
2. Step 2
   In a saucepan, combine 1 cup water, 1/2 cup milk, 1/4 cup unsalted butter (from 1/2 cup total), 1 tbsp sugar (from 1/2 cup total), and 1/4 tsp salt; bring to a boil. Remove from heat, add 1 cup all-purpose flour all at once, stirring vigorously until a cohesive dough ball forms. Return to medium heat; cook and stir for 2-3 minutes to dry out the dough. Transfer to a bowl; cool for 5-10 minutes. Add 4 large eggs, one at a time, mixing thoroughly after each, until a smooth, glossy paste forms.
3. Step 3
   Preheat oven to 200°C (400°F). Pipe 10-12 cm (4-5 inch) lines of choux dough onto parchment-lined baking sheets. Bake at 200°C (400°F) for 15 minutes (do not open oven door). Reduce oven to 180°C (350°F); bake for another 20-25 minutes until deep golden and firm. Turn off oven, prop door open, and let eclairs cool slowly for 10-15 minutes, then transfer to a wire rack to cool completely.
4. Step 4
   In a chilled bowl, whip 1 cup cold heavy cream with 1/4 tsp vanilla extract and about 2 tbsp powdered sugar (from 1/2 cup total) until stiff peaks form. Gently fold in a portion of the 1 cup fresh raspberries (pureed or finely mashed) to create swirls. Chill until ready to assemble.
5. Step 5
   Puree remaining fresh raspberries in a blender, then strain through a fine-mesh sieve. Add remaining powdered sugar (from 1/2 cup total) and a splash of hot water (if needed) to the strained puree. Whisk until smooth and pourable. Cover until ready to use.
6. Step 6
   Slice cooled eclairs horizontally (creating a hinge) or make 2-3 small holes in the bottom. Pipe chilled lemon curd generously into eclair shells. Pipe raspberry whipped cream on top of the lemon curd. Dip the top of each eclair into the raspberry glaze, allowing excess to drip off. Garnish with fresh raspberries, lemon zest, or mint leaves. Serve immediately for best taste and texture.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.