Description
Light and airy pastries filled with a tangy lemon cream and topped with fresh raspberries, perfect for any occasion.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 1 cup heavy cream (for lemon filling)
- 1/4 cup lemon juice (for lemon filling)
- Zest of 1 lemon (for lemon filling)
- 1/2 cup sugar (for lemon filling)
- 3 tablespoons cornstarch (for lemon filling)
- 1/2 cup milk (for lemon filling)
- 3 large egg yolks (for lemon filling)
- 1/4 teaspoon vanilla extract (for lemon filling)
- 1 cup fresh raspberries (for topping)
- 1/2 cup powdered sugar (for topping)
- 1 tablespoon lemon juice (for topping)
Instructions
- In a saucepan, combine water, unsalted butter, and salt, bringing it to a boil over medium heat.
- Remove the saucepan from the heat and immediately stir in all-purpose flour until a mix forms.
- Return the saucepan to the heat, cooking it for an additional minute to dry out the mixture slightly.
- Transfer the mixture to a mixing bowl, allowing it to cool for a short time.
- Beat in eggs, one at a time, ensuring they fully incorporate into the dough before adding the next.
- Pipe the dough into eclair shapes on the parchment-lined baking sheet.
- Bake for 20-25 minutes until puffed and golden.
- Allow the eclairs to cool on a wire rack.
- In a saucepan, whisk together heavy cream, lemon juice, lemon zest, and sugar for the filling.
- Mix cornstarch and milk in a separate bowl, stirring until smooth.
- Gradually add the cornstarch mixture to the lemon mixture.
- Whisk the egg yolks and add them to the saucepan under medium heat, stirring continuously until thickened.
- Remove from the heat and stir in vanilla extract.
- Cool the filling before using it to fill the eclairs.
- Drizzle lemon juice over fresh raspberries and lightly dust with powdered sugar to finish.
Notes
Ensure the eclairs are cooled completely before filling to prevent sogginess. Use a toothpick to release any air bubbles that may form in the batter.
