Ingredients
Scale
Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
Lemon Cream Filling:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
Fruit:
- 1 cup fresh raspberries
Optional Topping:
- Powdered sugar or lemon glaze (1/2 cup powdered sugar + 1–2 teaspoons lemon juice)
Instructions
- Preheat oven to 200°C (390°F) and line a baking sheet with parchment paper.
- In a medium saucepan, combine 1 cup water, 1/2 cup butter, and 1/4 teaspoon salt. Heat until butter melts and mixture boils.
- Remove from heat, stir in 1 cup flour until smooth. Return to low heat for 1–2 minutes, stirring constantly.
- Cool 5 minutes. Add 4 eggs one at a time, beating thoroughly. Dough should be smooth and glossy.
- Pipe 4-inch strips onto baking sheet; smooth peaks with a wet finger.
- Bake 25–30 minutes until golden and puffed. Cool in oven with door slightly open for 10 minutes, then on a wire rack.
- For lemon cream: mix sugar, cornstarch, lemon zest in saucepan; whisk in milk gradually. Cook over medium heat, stirring until thickened. Remove from heat; add butter and vanilla. Cool slightly, cover, chill 1 hour.
- Whip heavy cream with powdered sugar to soft peaks; fold into chilled lemon mixture.
- Slice eclairs and pipe lemon cream inside; insert raspberries.
- Optional: dust with powdered sugar or drizzle lemon glaze.
Notes
Use fresh raspberries for best texture.
Cream can be made a day ahead; fill eclairs just before serving.
Choux pastry can be frozen before baking.
- Prep Time: 35
- Cook Time: 30