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Lemon Raspberry Eclairs

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Bright, tangy lemon and sweet-tart raspberry fillings are nestled inside a cloud-like choux pastry shell, then topped with a zesty lemon glaze. These homemade eclairs are a showstopping yet approachable dessert perfect for parties and special occasions.

Ingredients

Scale
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (115 g) unsalted butter, cut into cubes
  • 1 tablespoon (12 g) granulated sugar
  • 1/2 teaspoon salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs, room temperature
  • 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 3/4 cup (150 g) granulated sugar
  • 3 large eggs
  • 1/4 cup (60 g) unsalted butter, room temperature
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (125 g) fresh raspberries (or frozen)
  • 2 tablespoons (25 g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons (30–45 ml) fresh lemon juice
  • Optional: 1-2 teaspoons freeze-dried raspberry powder

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium until butter is melted and mixture just begins to boil.
  3. Remove from heat and add flour all at once. Stir quickly until dough pulls away from sides and forms a ball.
  4. Return pan to low heat and cook, stirring, for 2 minutes to dry the dough slightly.
  5. Let dough cool for 5 minutes.
  6. Add eggs one at a time, beating well after each, until dough is smooth and pipeable.
  7. Transfer dough to a piping bag fitted with a large round tip. Pipe 4-inch lines, spaced 2 inches apart. Smooth peaks with a damp finger.
  8. Bake for 18-22 minutes, or until puffed and golden brown. Cool completely on a wire rack.
  9. For the lemon cream filling: In a small saucepan, whisk together lemon juice, lemon zest, sugar, and eggs. Cook over medium-low, whisking constantly, until thickened (about 5-7 minutes).
  10. Remove from heat and whisk in butter until melted and smooth.
  11. Let curd cool slightly, then beat in cream cheese until silky. Chill until ready to use.
  12. For the raspberry compote: Combine raspberries, sugar, and lemon juice in a small saucepan. Simmer over medium heat, stirring, until berries burst and mixture thickens (about 5 minutes). Set aside to cool.
  13. For the lemon glaze: Whisk together powdered sugar and lemon juice until smooth and pourable. For a pink swirl, add freeze-dried raspberry powder and swirl with a toothpick.
  14. To assemble: Slice each cooled eclair shell in half horizontally.
  15. Spread or pipe a layer of lemon cream onto the bottom half of each shell.
  16. Spoon a ribbon of raspberry compote over the lemon cream.
  17. Replace the top half of the shell.
  18. Drizzle lemon glaze over the tops. Let set for 10-15 minutes before serving.

Notes

For best results, assemble eclairs just before serving to keep shells crisp. All components can be made ahead. Use fresh lemons and raspberries for the brightest flavor. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute plant-based butter and cream cheese. If shells deflate, bake longer. Chill fillings thoroughly before piping.

Nutrition

Keywords: lemon raspberry eclairs, homemade eclairs, party dessert, choux pastry, lemon cream, raspberry compote, easy eclair recipe, French dessert, spring dessert, summer dessert

Find it online: https://tempotaste.com/lemon-raspberry-eclairs-recipe-easy-homemade-dessert-for-parties/