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Lemon Raspberry Eclairs

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Delightful eclairs combining tart lemon and sweet raspberry for a refreshing dessert.

Ingredients

Scale
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup raspberry puree
  • Zest of 1 lemon
  • Juice of 1 lemon

Instructions

  1. Boil water and butter in a saucepan until boiling.
  2. Create the choux pastry by adding flour to the boiling mixture and stirring until the dough forms a cohesive ball.
  3. Let it cool slightly to avoid cooking the eggs.
  4. Incorporate eggs one at a time until smooth and glossy.
  5. Pipe the dough onto a baking sheet in 4-inch stripes.
  6. Bake at 400°F (200°C) for 20-25 minutes until golden brown.
  7. Cool the eclairs completely on a wire rack.
  8. Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  9. Add raspberry puree, lemon zest, and juice to the whipped cream.
  10. Fill the eclairs with the raspberry cream.
  11. Serve chilled for the best experience.

Notes

Store in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh.

Nutrition

Find it online: https://www.thestationrecipes.com/lemon-raspberry-eclairs-2/

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