Description
Delicate eclairs filled with silky lemon pastry cream and fresh raspberries, topped with a glossy lemon glaze.
Ingredients
Scale
- 250 ml water
- 50 g unsalted butter
- 1/4 tsp salt
- 1 tsp granulated sugar
- 75 g all-purpose flour
- 3 large eggs
- 500 ml whole milk
- 4 large egg yolks
- 80 g granulated sugar
- 30 g cornstarch
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 30 g unsalted butter
- 150 g fresh raspberries
- 100 g powdered sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 25 g fresh raspberries (for garnish)
Instructions
- Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
- Combine water, unsalted butter, salt, and granulated sugar in a saucepan and bring to a boil.
- Remove from heat and quickly add the all-purpose flour, stirring until a smooth dough forms.
- Return the pan to low heat for 1–2 minutes to dry the dough slightly.
- Transfer the dough to a mixing bowl and let it cool slightly before beating in the eggs one at a time.
- Fill a piping bag with the dough and pipe logs of about 10–12 cm onto the prepared sheet.
- Bake for 20–25 minutes until puffed and golden, then reduce oven temperature to 180°C (350°F) and bake for an additional 5–10 minutes.
- Cool the choux shells on a wire rack.
- Heat the milk and lemon zest in a saucepan until simmering.
- Whisk egg yolks, granulated sugar, and cornstarch in a bowl until smooth.
- Gradually whisk hot milk into the yolk mixture and return to saucepan, whisking continuously until thickened.
- Stir in lemon juice and butter, cover with plastic wrap, and chill.
- Whisk together powdered sugar, lemon juice, and water for the glaze.
- Slice each choux shell lengthwise, fill with chilled lemon pastry cream and fresh raspberries, and replace tops.
- Dip each eclair top into the glaze and garnish with additional raspberries.
Notes
Allow eclair shells to cool completely before filling to avoid sogginess. Store unfilled shells in an airtight container and fill just before serving.
Nutrition
- Serving Size: 1 eclair
- Calories: 220
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg