Delightful pastries filled with zesty lemon cream and fresh raspberries, perfect for elevating your baking skills.

Scale

1 cup All-Purpose Flour

1/2 cup Water

1/2 cup Unsalted Butter

3 large Eggs

2 tablespoons Granulated Sugar

1/4 teaspoon Salt

Zest from 1 Lemon

1 cup Heavy Cream

1/4 cup Powdered Sugar

1 cup Fresh Raspberries

1 teaspoon Vanilla Extract

Prepare the Pâte à Choux: Combine water, butter, and salt in a saucepan over medium heat until boiling.
Incorporate the Flour: Remove from heat and stir in the flour until a smooth ball forms.
Add Eggs Gradually: Let cool slightly, then mix in eggs one at a time until thick and glossy.
Pipe the Eclairs: Preheat oven to 400°F (200°C) and pipe 4-inch strips on a baking sheet.
Bake: Bake for 20-25 minutes until puffed and golden brown.
Cool the Eclairs: Leave the oven off with the eclairs inside for 5 minutes, then cool on a wire rack.
Prepare the Lemon-Raspberry Filling: Whip cream, add powdered sugar, lemon zest, and vanilla; fold in raspberries.
Fill the Eclairs: Pierce and fill each eclair with the lemon-raspberry mixture.
Serve and Enjoy: Dust with additional powdered sugar if desired.

Ensure to pipe the dough evenly and avoid opening the oven door during baking for the best results.

Keywords: lemon, raspberry, dessert, eclairs, pastry, baking