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Lemon Raspberry Eclairs

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A delightful twist on the classic eclair, combining vibrant lemons with luscious raspberries for a perfect summer treat.

Ingredients

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

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Combine the water and butter in a saucepan and bring to a boil.
  3. Add the flour and salt to the boiling mixture, stirring continuously until the dough pulls away from the sides of the pan.
  4. Remove from heat and let the dough cool slightly.
  5. Beat in the eggs one at a time until the mixture is smooth and glossy.
  6. Spoon the dough into a piping bag and pipe 4-inch lines onto a baking sheet lined with parchment paper.
  7. Bake for 20 minutes or until they are golden brown.
  8. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  9. Fold in the raspberry puree, lemon zest, and lemon juice.
  10. Cut the cooled eclairs in half and fill with the cream mixture.
  11. Top with fresh raspberries and drizzle with additional raspberry puree if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For best texture, enjoy them fresh!

Nutrition

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

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