Description
Delicate eclairs filled with a light lemon custard and fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 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
- 1 tablespoon lemon juice
Instructions
- Preheat the oven and line a baking sheet with parchment.
- Heat the water and butter until the butter melts and the mix boils.
- Stir in the flour and salt until the dough pulls away from the pan.
- Let the dough cool slightly so it does not cook the eggs.
- Beat in the eggs one at a time until the dough is smooth and glossy.
- Pipe the dough into eclair shapes on the prepared sheet.
- Bake until the pastries are puffed and golden, then cool on a rack.
- Whisk sugar and cornstarch, then add milk and egg yolks for the custard.
- Cook the custard gently until thick, then stir in lemon juice and zest.
- Chill the lemon custard until it is firm enough to fill the eclairs.
- Whip the heavy cream and fold it into the cooled lemon custard for a lighter filling.
- Cut the eclairs open and fill with lemon cream and a few fresh raspberries.
- Mix powdered sugar and lemon juice to make a thin glaze and brush on top.
- Serve the eclairs at room temperature so the filling is tender.
Notes
You can trim sugar a little and add extra raspberries for fiber and flavor. Store eclairs in an airtight container and avoid sogginess by adding raspberries just before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 eclair
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: eclairs, lemon, raspberry, dessert, baking, French pastry