Ingredients
Equipment
Method
Choux Pastry Preparation
- In a medium saucepan over medium heat, combine water, butter, and a pinch of salt; bring to a boil.
- Stir in all-purpose flour until fully combined and forms a smooth ball. Cook for about 2 minutes, stirring constantly.
- Remove from heat and allow to cool for a few minutes before adding eggs one at a time until smooth.
Piping and Baking
- Preheat oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
- Pipe 4-inch logs about 2 inches apart and bake for 25 minutes until golden and puffed.
- Cool completely on a wire rack.
Lemon Cream Filling
- Whip heavy cream until soft peaks form. Fold in lemon juice, zest, and sugar to taste.
- Pipe lemon cream into cooled eclairs generously.
Prepare Raspberry Glaze
- Heat raspberries and sugar in a saucepan until bubbling, about 5 minutes. Strain to remove seeds.
- Mix raspberry syrup with powdered sugar until smooth and pourable.
Assemble Eclairs
- Dip each filled eclair into raspberry glaze, letting excess drip off.
- Let glaze set for about 15 minutes before serving.
Nutrition
Notes
Store unfilled eclair shells at room temperature in an airtight container up to 2 days. Filled eclairs should be refrigerated and consumed within 3 days.