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Lemon Raspberry Eclairs

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Delicate eclairs filled with luscious lemon cream and vibrant raspberry puree, perfect for summer gatherings.

Ingredients

Scale
  • 2 cups water
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup raspberry puree
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • Additional raspberries for garnish

Instructions

  1. Bring the water, butter, and salt to a rolling boil.
  2. Remove the saucepan from heat and stir in the flour all at once.
  3. Allow the dough to cool slightly.
  4. Beat in the eggs one at a time.
  5. Preheat your oven to 400°F (200°C).
  6. Line your baking sheets with parchment paper and pipe the dough into strips.
  7. Bake the eclairs for 25-30 minutes until golden brown.
  8. Whip the heavy cream with powdered sugar, lemon juice, and lemon zest until soft peaks form.
  9. Once the eclairs are cool, cut a slit in the side of each to fill.
  10. Garnish your filled eclairs with additional fresh raspberries.

Notes

Enjoy them fresh; can be stored for up to two days in an airtight container.

Nutrition

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

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