Lemon Raspberry Eclairs
200kcal
Ingredients
For the Choux Pastry
- 1 cup water Essential for creating steam that puffs up the eclairs.
- 1/2 cup unsalted butter Adds richness and flavor to the pastry.
- 1 cup all-purpose flour The foundation of the eclair's structure.
- 1/4 teaspoon salt Enhances flavor, balancing the sweetness.
- 4 large eggs Provides moisture and helps the pastry rise beautifully.
For the Lemon Cream Filling
- 1 cup heavy cream Whipping adds a light, airy texture to the filling.
- 1/2 cup mascarpone cheese Creamy and smooth, it elevates the flavor profile.
- 1/4 cup powdered sugar Sweetens the filling without adding graininess.
- 1 unit lemon zest Brightens the flavor with a zesty aroma.
- 1 unit lemon juice Balances the sweetness with a refreshing tartness.
- 1 teaspoon vanilla extract Adds depth and warmth to the filling.
For the Lemon Glaze
- 1 cup powdered sugar Creates a sweet, smooth glaze for topping.
- 2-3 tablespoons lemon juice Thins the glaze while infusing citrus flavor.
- 1 unit lemon zest (for garnish) Adds a charming touch and extra zestiness.
For Topping
- Fresh raspberries Juicy and vibrant, they provide a tart contrast to the sweetness.
Method
How to Make Lemon Raspberry Eclairs
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine the water and butter in a medium saucepan. Bring to a boil over medium heat, stirring occasionally until the butter melts and the mixture is bubbling.
- Stir in the flour and salt, then remove from heat. Mix vigorously until a ball forms and pulls away from the sides of the pan.
- Cool the mixture slightly before adding the eggs. Incorporate them one at a time, mixing well after each addition until the dough is smooth and glossy.
- Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4-5 inch long strips onto the prepared baking sheet.
- Bake the eclairs for 20-25 minutes until they are golden brown and puffed up. Once baked, let them cool completely on a wire rack.
- Whip the heavy cream in a mixing bowl until soft peaks form.
- Mix together mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract in another bowl until smooth.
- Fold the whipped cream gently into the mascarpone mixture until fully combined.
- Cut a small slit in the side of each cooled eclair.
- Fill each eclair using a piping bag fitted with a small round tip with the lemon cream filling.
- Whisk together powdered sugar and lemon juice in a small bowl until smooth.
- Dip the tops of each filled eclair into the lemon glaze, allowing any excess to drip off.
- Garnish with fresh raspberries on top of the glazed eclairs and sprinkle with lemon zest.
- Arrange on a serving platter and enjoy every delightful bite!
Nutrition
Serving1eclairCalories200kcalCarbohydrates25gProtein3gFat10gSaturated Fat6gCholesterol30mgSodium150mgPotassium100mgFiber1gSugar12gVitamin A300IUVitamin C5mgCalcium40mgIron0.5mg
Notes
These Lemon Raspberry Eclairs are best enjoyed fresh and can also be customized with different fillings or toppings.