Description
These Lemon Raspberry Éclairs are crisp on the outside, creamy on the inside, and bursting with bright citrus and berry flavor. A delightful homemade dessert that feels elegant yet approachable — perfect for brunches, birthdays, or a weekend baking project.
Ingredients
For the Choux Pastry:
½ cup (120 ml) water
½ cup (120 ml) whole milk
½ cup (115 g) unsalted butter, cubed
1 tablespoon granulated sugar
¼ teaspoon salt
1 cup (125 g) all-purpose flour
4 large eggs, room temperature
For the Lemon Cream Filling:
½ cup (120 ml) heavy whipping cream
2 tablespoons lemon curd
Zest of 1 lemon
For the Raspberry Cream Filling:
½ cup (120 ml) heavy whipping cream
1 tablespoon powdered freeze-dried raspberries
1 tablespoon confectioners’ sugar
For the Topping:
1 cup (120 g) confectioners’ sugar
2–3 tablespoons milk
Yellow and pink food coloring
White or dark chocolate, melted (for drizzling)
Instructions
Preheat oven: to 425°F (220°C). Line two baking sheets with parchment paper.
Make choux pastry: In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil, then stir in flour all at once until a dough forms and pulls away from the pan. Cook for 1–2 minutes to dry slightly.
Incorporate eggs: Transfer dough to a bowl. Let cool slightly, then beat in eggs one at a time until smooth, glossy, and pipeable.
Pipe & bake: Pipe 4–5 inch logs onto prepared sheets. Bake 10 minutes at 425°F, then reduce to 375°F (190°C) and bake 20–25 minutes, until golden and crisp.
Cool: Poke a small hole in each éclair to release steam. Cool completely before filling.
Prepare fillings: Whip cream until soft peaks form. Divide into two bowls — fold lemon curd and zest into one, and raspberry powder and sugar into the other.
Fill éclairs: Pipe lemon cream into one half, raspberry cream into the other (or alternate for color contrast).
Glaze: Mix confectioners’ sugar and milk until smooth. Tint yellow and pink, dip tops of éclairs, and drizzle with melted chocolate.
Set & serve: Allow icing to set 15–20 minutes before servin
Notes
Store filled éclairs in the fridge for up to 2 days; unfilled shells can be frozen up to 1 month.
Re-crisp shells in a 300°F oven for 5–8 minutes if needed.
For gluten-free éclairs, use a 1:1 gluten-free baking blend.
To achieve smooth icing, always sift the sugar first.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 95 mg
Keywords: lemon raspberry éclairs, homemade éclairs, French pastry, lemon desserts, raspberry desserts, choux pastry recipe
