Ingredients
Scale
For the choux pastry:
-
1 cup water
-
1/2 cup unsalted butter
-
1 cup all-purpose flour
- 1/4 tsp salt
- 4 large eggs
For the lemon cream filling:
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 1/2 cups milk
- 1/2 cup fresh lemon juice
- 2 tsp lemon zest
- 2 egg yolks
- 2 tbsp unsalted butter
- 1/2 cup heavy cream (whipped)
For the raspberry filling:
- 1/2 cup fresh raspberries
- 2 tbsp powdered sugar
Optional glaze or garnish:
- Powdered sugar (for dusting)
- Lemon icing (powdered sugar + lemon juice)
- Fresh raspberries and lemon zest (for decoration)
Instructions
- 1. Prepare the choux pastry:
Preheat your oven to 200°C (390°F). In a medium saucepan, combine 1 cup water, 1/2 cup butter, and 1/4 tsp salt. Bring to a boil. Once boiling, add 1 cup flour all at once, stirring quickly until the dough forms a ball and pulls away from the pan sides. - 2. Make the lemon cream filling:
In a saucepan, whisk together 3/4 cup sugar, 1/4 cup cornstarch, 1/4 tsp salt, 1 1/2 cups milk, 1/2 cup lemon juice, and 2 tsp lemon zest. Cook over medium heat, stirring, until thickened. - 3. Prepare the raspberry filling:
Mash 1/2 cup raspberries with 2 tbsp powdered sugar. For a smooth texture, strain the mixture to remove seeds. Set aside. - 4. Assemble the eclairs:
Cut a small hole in the base or side of each cooled eclair. Use a piping bag to first add a layer of raspberry puree, then fill with lemon cream. Alternatively, slice each eclair in half and spoon the fillings in. - 5. Finish and garnish:
Dust the tops with powdered sugar or drizzle with lemon glaze. Optionally, garnish with fresh raspberries and lemon zest.
Notes
Ensure the choux dough is not overbeaten after adding eggs, or it will become too runny.
Let the lemon cream cool fully before combining with whipped cream to avoid melting.
For best results, assemble eclairs shortly before serving to maintain crispness.
- Prep Time: 25
- Cook Time: 40