Description
Delight your guests with these charming Lemon Berry Eclairs, featuring light, airy choux pastry filled with tangy lemon cream and topped with a zesty lemon glaze and fresh berries. Perfect for special occasions or an elegant dessert treat.
Ingredients
Dough
- 1/2 cup unsalted butter
- 1 cup water
- 1 teaspoon salt
- 1 1/4 cups flour
- 2 teaspoons sugar
- 4 large eggs, beaten
- 1 teaspoon vanilla
Lemon Cream
- 1/2 cup + 2 tablespoons lemon juice
- 3 large eggs
- 1 large egg yolk
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cut into tablespoons
Lemon Glaze
- 1 cup powdered sugar, plus extra for garnish
- Zest of 1 lemon
- 1 1/2 tablespoons lemon juice
- Raspberries, blueberries, or strawberries for topping
Instructions
- Prepare the dough: Preheat your oven to 400°F (200°C) and line two large baking pans with parchment paper. In a medium saucepan over medium heat, combine butter, water, salt, and sugar, bringing it to a boil. Remove from heat and immediately stir in the flour until combined. Return the pan to the heat and stir continuously until the dough pulls away from the pan edges. Transfer dough to a bowl and let cool for about 5 minutes or until lukewarm.
- Incorporate eggs and vanilla: Once the dough has cooled, add vanilla and beaten eggs gradually, stirring well after each addition until the batter is smooth and well combined.
- Pipe and bake eclairs: Transfer the batter to a pastry bag fitted with a round tip. Pipe mini eclairs approximately 3 inches long and 1 inch wide onto the prepared baking pans. Bake for 20 minutes or until puffed and golden brown. Let cool completely before filling.
- Make the lemon cream: Fill a small or medium saucepan with a couple inches of water and bring to a simmer over medium heat. In a heat-proof bowl, whisk together lemon juice, whole eggs, egg yolk, sugar, and salt. Place the bowl over the simmering water, ensuring the water does not touch the bowl, and whisk constantly for about 10 minutes until thickened. Remove from heat and cool.
- Blend the lemon cream with butter: Pour the cooled lemon mixture into a blender. With the blender running, add butter one tablespoon at a time, blending fully before adding the next. Once smooth, transfer to a bowl and chill in the fridge until ready to use.
- Prepare the lemon glaze: In a small bowl, mix powdered sugar, lemon zest, and lemon juice until smooth. Set aside until assembly.
- Assemble the eclairs: Carefully cut an opening or hinge on one side of each cooled eclair. Optionally, hollow out the insides to hold more filling. Pipe the chilled lemon cream into each eclair. Spread a thin layer of lemon glaze on top, then top with fresh raspberries, blueberries, or strawberries. Finally, dust with extra powdered sugar using a sifter and serve immediately.
Notes
- Ensure the dough is lukewarm before adding eggs to prevent cooking them prematurely.
- Continuous whisking for the lemon cream prevents curdling and ensures a smooth texture.
- Use fresh, ripe berries for the best flavor and presentation.
- Eclairs can be assembled shortly before serving to maintain pastry crispness.
- Store any leftovers in the refrigerator and consume within 2 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
