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Raspberry Glazed Éclairs with Lemon Pastry Cream

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These raspberry glazed éclairs with lemon pastry cream combine airy pâte à choux pastry, silky lemon-infused filling, and a glossy raspberry glaze for a stunning and refreshing twist on the classic French dessert.

Ingredients

4 (¼ oz) cornstarch

10 oz granulated sugar

3 lemons (zest and juice)

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

1/4 tsp kosher salt

10 large eggs (4 yolks, 6 whole)

10 tbsp unsalted butter

2 tsp vanilla extract

1 tsp granulated sugar (for pâte à choux)

1/2 cup water

Instructions

  1. Preheat oven to 350°F (175°C) and place rack in the center.
  2. Make the pastry cream: In a saucepan off heat, whisk cornstarch, ½ cup sugar, and ¼ tsp salt. Zest 2 lemons into the pan, then whisk in 1½ cups milk and 6 egg yolks. Add 2 tbsp butter and 2 tbsp lemon juice.
  3. Cook over medium heat, whisking constantly until thickened, about 3–5 minutes. Remove from heat and whisk in mascarpone, lemon juice, and vanilla until smooth. Transfer to a bowl, cover with plastic wrap, and chill for 1 hour.
  4. Make pâte à choux: In a saucepan, combine ½ cup milk, ½ cup water, 8 tbsp butter, 1 tsp sugar, and 1 tsp salt. Bring to a boil, remove from heat, and stir in 1⅓ cups flour until smooth. Return to medium heat, stirring until the dough forms a ball, 1–2 minutes.
  5. In a separate bowl, whisk 4 eggs and 2 reserved whites. Add slowly to dough in a stand mixer with a paddle attachment, mixing until smooth and glossy.
  6. Transfer dough to a piping bag, pipe 20 logs (3-inch each) onto parchment-lined baking sheets, and smooth tops with a spoon.
  7. Bake for 35 minutes, rotate pan, then reduce oven to 325°F and bake another 10–15 minutes until golden and crisp. Cool completely on a wire rack.
  8. Make the raspberry glaze: In a microwave-safe bowl, combine white chocolate and ¼ cup water. Microwave for 30–60 seconds, stir, then mix in confectioners’ sugar and raspberry powder until smooth.
  9. Slice each éclair lengthwise, fill with lemon pastry cream using a piping bag, replace the tops, and coat with raspberry glaze. Garnish with lemon zest and raspberry powder.

Notes

Ensure éclairs are deeply golden before removing from the oven to prevent collapsing.

Chill pastry cream fully before filling to maintain texture.

Unfilled shells can be frozen for up to 2 months; re-crisp before using.

For a twist, replace lemon zest with orange or lime, or use chocolate glaze instead of raspberry.

Fill éclairs just before serving for best texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/raspberry-glazed-eclairs-with-lemon-pastry-cream/