Raspberry Lemon Éclairs: Bright, Creamy, and Bakery-Inspired Bliss.

These Lemon Raspberry Éclairs take the classic pastry to a new level of bright, summery elegance. They combine the airy, crisp perfection of traditional pâte à choux with a vibrant, contrasting filling that is both tangy and sweet. This is a refined, bakery-inspired dessert that looks stunning but is achievable in the home kitchen.

The structure is a study in texture:

The Crisp Shell: The light, hollow pâte à choux (éclair pastry) bakes up golden-brown, creating a sturdy yet delicate vessel.
The Creamy Filling: The interior is filled with a silky, intensely flavored lemon pastry cream (crème pâtissière)—tangy, sweet, and perfectly smooth.
The Raspberry Finish: A final drizzle of tart raspberry glaze (or a layer of fresh raspberry gelée) introduces a sweet-tart fruity note that beautifully cuts through the richness of the pastry cream.

This flavor combination is a classic for a reason: the bright acidity of the lemon and the sweet tartness of the raspberry create a refreshing taste that is utterly sophisticated. While they require a few steps, the result is a stunning, creamy, bright, and utterly elegant pastry that is guaranteed to impress.

Ingredients

The ingredients are divided into three components: the pastry, the filling, and the glaze.

I. Pâte à Choux (The Eclair Shells)

1/2 cup (120ml) water
1/2 cup (1 stick or 113g) unsalted butter
1/4 teaspoon salt
1 cup (120g) all-purpose flour
4 large eggs, lightly beaten (room temperature is best)

II. Lemon Pastry Cream (Crème Pâtissière)

1 1/2 cups (360ml) whole milk¹
1/2 cup (100g) granulated sugar, divided
Pinch of salt
4 large egg yolks
1/4 cup (30g) cornstarch
1 tablespoon butter
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice

III. Raspberry Glaze

1 cup (120g) powdered sugar, sifted
2 tablespoons fresh raspberry purée (made by blending and straining fresh/thawed raspberries)
1/2 teaspoon fresh lemon juice (or water, if needed for consistency)

Instructions: Bake, Fill, and Glaze

Accuracy in the pastry making and proper chilling are essential for success.

1. Bake the Pâte à Choux Eclairs

Make Dough: In a medium saucepan, combine water, butter, and salt. Bring to a rapid boil. Remove from heat and quickly stir in the flour all at once. Return to low heat and cook, stirring constantly, for 1–2 minutes until the dough forms a ball and a film forms on the bottom of the pan. Remove from heat.
Add Eggs: Transfer the dough to a bowl (or a stand mixer fitted with the paddle attachment). Add the eggs one at a time, beating well after each addition until the dough is smooth, glossy, and falls from the spoon in a thick “V” shape.
Pipe: Transfer the dough to a piping bag fitted with a large star or round tip (about $1/2$ inch). Pipe 4–5 inch long strips onto a baking sheet lined with parchment paper.
Bake: Bake in a preheated oven at $400^{\circ}\text{F}$ ($200^{\circ}\text{C}$) for 10 minutes, then reduce the temperature to $375^{\circ}\text{F}$ ($190^{\circ}\text{C}$) and bake for another 15–20 minutes until the shells are golden brown, puffed, and firm. Do not open the oven door during baking!
Dry: Turn the oven off, open the door slightly, and let the shells sit for 15 minutes to dry out. Cool completely on a wire rack.

2. Prepare the Lemon Pastry Cream

Heat Milk: In a saucepan, heat the milk, half of the sugar, and salt until simmering. Remove from heat.
Make Slurry: In a bowl, whisk the egg yolks, remaining sugar, and cornstarch until smooth.
Temper: Slowly whisk about $1/2$ cup of the hot milk mixture into the egg yolk slurry to temper it. Pour the tempered egg mixture back into the saucepan with the remaining milk.
Cook: Cook over medium heat, whisking constantly, until the cream thickens significantly and comes to a slow boil for 1 minute (to cook out the starch flavor).
Finish: Remove from heat. Stir in the butter, lemon zest, and lemon juice.
Chill: Transfer the cream to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 4 hours until completely cold and firm.

3. Assemble and Glaze

Fill Shells: Once the pastry cream is cold, whisk it vigorously to loosen and smooth it. Transfer it to a piping bag fitted with a long, thin tip. Puncture the bottom of each éclair shell in three places and pipe the cream into the shells until they feel heavy.
Make Glaze: Whisk the sifted powdered sugar, raspberry purée, and lemon juice until a smooth, thick but pourable glaze forms. Add a drop more liquid if it’s too thick, or a tiny bit more sugar if it’s too thin.
Glaze: Hold the filled éclair by the ends and gently dip the top into the raspberry glaze. Let the excess drip off.
Set and Serve: Place the glazed éclairs on a wire rack and allow the glaze to set (about 30 minutes). Garnish with a few fresh raspberries or lemon zest curls. Serve immediately or store in the refrigerator.

Flavor & Texture Notes

These Raspberry Lemon Éclairs deliver a sophisticated contrast in every bite.

The exterior is a light, crisp, and airy shell that yields with a subtle crunch. The hollow interior provides the perfect space for the creamy filling.

The Lemon Pastry Cream is the star: intensely creamy and rich, yet cut through by a bright, tangy lemon flavor that is refreshing and not overly sweet. The slight saltiness of the pastry balances the sweetness of the cream and glaze.

The final Raspberry Glaze adds a necessary sweet-tart punch and a gorgeous ruby color, making the entire pastry a perfect balance of citrus and berry, richness and light airiness.

Tips & Variations

Tip 1: The Egg Test for Pâte à Choux

The key to perfect pastry dough is the consistency test: the dough should be shiny and thick. When lifted with the spatula, it should hold a thick “V” shape, or drop back into the bowl leaving a trailing peak that holds its shape for a moment. If it’s too runny, the shells will collapse in the oven.

Tip 2: Keeping Éclairs Crisp

The primary reason éclairs go soggy is moisture. After filling, they should be eaten within a few hours. If storing, keep the unfilled shells in an airtight container at room temperature for up to 2 days, and fill them just before serving.

Tip 3: Raspberry Gelée Finish

For a cleaner, more dramatic top, substitute the glaze with a thin layer of raspberry gelée. Make a slightly thinner version of the pastry cream, replacing the milk with raspberry purée and adding a bit more gelatin, and pour a thin layer over the filled éclairs.

Variation 1: White Chocolate Dip

After the raspberry glaze has set, drizzle the éclairs with a thin zigzag of melted white chocolate for an extra layer of sweetness and visual contrast.

Variation 2: Infused Cream

Steep 1/2 cup of fresh mint leaves in the milk when heating it for the pastry cream. Strain the milk before tempering the yolks for a subtle mint-lemon flavor profile.

Storage & Make-Ahead

Unfilled Shells: Store unglazed and unfilled shells in an airtight container at room temperature for up to 2 days. Re-crisp them in a $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$) oven for 5 minutes before cooling and filling.
Pastry Cream: The lemon pastry cream can be made up to 3 days in advance and stored in the refrigerator. Whisk it well before piping.
Assembled Éclairs: Assemble and glaze up to 4 hours before serving. The pastry will start to soften after this time due to the moisture from the cream.

Serving Suggestions

These elegant pastries are best enjoyed with simple accompaniments.

Beverage: Serve with a light, chilled glass of sparkling wine or a cup of black coffee or unsweetened tea.
Garnish: A light dusting of powdered sugar over the plate, or a simple fan of fresh raspberries alongside, enhances the presentation.