Why You’ll Love This Recipe

I adore this recipe because it feels fancy yet approachable. The homemade lemon pastry cream tastes luxurious, while the raspberry glaze brings a playful pop of color and flavor. It’s perfect for parties, special occasions, or when I just want to impress family and friends. Plus, kids love the bright colors and creamy textures—it’s a showstopper dessert that everyone can enjoy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 (¼ oz) cornstarch
10 oz granulated sugar
3 lemons
2 (8 oz) milk
4 (3 oz) mascarpone
10 oz all purpose flour
2 (2 oz) white chocolate chips
2 (2½ oz) confectioners’ sugar
2 (¼ oz) raspberry powder
kosher salt
10 large eggs (4 yolks, 6 whole)
10 Tbsp butter
vanilla extract

Directions

1. Make pastry cream
I start by preheating the oven to 350ºF and placing a rack in the center. In a small saucepan off heat, I whisk together all the cornstarch, ½ cup granulated sugar, and ¼ teaspoon salt. Then I zest 2 lemons directly into the pan and whisk in 1½ cups milk and 6 large egg yolks, reserving 2 egg whites for later. I add 2 tablespoons butter and squeeze 2 tablespoons lemon juice into a small bowl.

2. Finish pastry cream
I set the saucepan over medium heat, whisking constantly until the pastry cream thickens to a pudding-like consistency, about 3–5 minutes. Off heat, I whisk in mascarpone, lemon juice, and 2 teaspoons vanilla. Once smooth, I transfer the cream to a bowl, press plastic wrap directly on the surface, and refrigerate it for about an hour until chilled.

3. Cook pâte à choux
Using the same saucepan, I combine ½ cup each of milk and water, 8 tablespoons butter, and 1 teaspoon each of granulated sugar and salt. I bring it to a boil, then remove from heat and stir in 1⅓ cups flour. Returning it to medium heat, I stir constantly until the dough is smooth and pulls away from the sides, about 1–2 minutes. In a separate bowl, I combine 4 large eggs and the reserved whites.

4. Finish pâte à choux
I transfer the dough to a stand mixer with a paddle attachment and mix on low to cool it slightly for about 2 minutes. Then I increase the speed to medium, slowly pouring in the eggs until well combined. I scrape the dough into a sealable plastic bag and cut off a ¾-inch corner. I pipe 20 3-inch logs onto a parchment-lined baking sheet, about 1 inch apart, and smooth the tops with the back of a spoon.

5. Bake éclairs
I bake the éclairs on the center rack for 35 minutes, then rotate the sheet and reduce the oven temperature to 325ºF. I continue baking until they’re deeply golden, about 10–15 minutes more. Once baked, I cool them on a wire rack. Then I transfer the chilled pastry cream into a piping bag, cutting off a ½-inch corner for easy filling.

6. Make ganache & serve
In a microwave-safe bowl, I mix the white chocolate with ¼ cup water and microwave for 30–60 seconds. I stir in confectioners’ sugar and raspberry powder until smooth. Using a serrated knife, I slice each éclair lengthwise, pipe the pastry cream onto the bottom halves, and place the tops back on. I coat them with the raspberry ganache and garnish with more raspberry powder and lemon zest.

Servings and Timing

This recipe serves 10 people and takes about 90–120 minutes to prepare and bake from start to finish.

Variations

I sometimes change the glaze by using dark or milk chocolate instead of raspberry for a more traditional flavor. If I want a different twist, I replace the lemon zest with orange or lime for a citrusy variation. For a fruity surprise, I might fold a bit of raspberry puree into the pastry cream or top the éclairs with fresh berries before serving.

Storage/Reheating

I store the éclairs in an airtight container in the refrigerator for up to 3 days. I find that the pastry stays crisp if I fill them just before serving. To refresh, I reheat unfilled éclairs in a 300ºF oven for about 5 minutes, then let them cool before filling. The pastry cream and glaze should always be stored separately in the fridge.

FAQs

How do I know when the pâte à choux is ready to bake?

I look for the dough to pull away cleanly from the sides of the pan and form a smooth, slightly shiny ball.

Can I make the pastry cream ahead of time?

Yes, I often make it a day in advance and refrigerate it with plastic wrap pressed against the surface to prevent a skin from forming.

Why did my éclairs collapse after baking?

That usually happens if I take them out of the oven too soon. I make sure they’re deeply golden and firm before removing them.

Can I freeze éclairs?

Yes, I freeze baked, unfilled shells in an airtight container for up to 2 months. I re-crisp them in the oven before filling.

What’s the best way to pipe even éclairs?

I hold the piping bag at a 45-degree angle and apply consistent pressure, moving steadily for uniform shapes.

Can I use store-bought raspberry glaze?

I prefer making my own, but store-bought works in a pinch—just warm it slightly before spreading.

How can I make the filling less tart?

I reduce the lemon juice slightly or add a touch more mascarpone for a creamier, milder flavor.

Can I make mini éclairs with this recipe?

Absolutely! I pipe smaller logs and bake them for about 20–25 minutes instead.

What can I do if my ganache is too thick?

I stir in a teaspoon of warm water at a time until it reaches the right consistency.

How long should I cool the éclairs before filling them?

I let them cool completely—at least 20 minutes—to prevent the cream from melting inside.

Conclusion

I love how these raspberry glazed éclairs with lemon pastry cream turn out every time—bright, elegant, and bursting with flavor. The contrast of the crisp pastry, smooth lemon cream, and glossy raspberry glaze makes them irresistible. Whether I’m baking them for a special gathering or a fun weekend treat, these éclairs always bring smiles and a touch of Parisian charm to my kitchen.