Description
Delightfully light and citrusy Lemon Berry Eclairs combine classic choux pastry filled with a luscious lemon custard, topped with a sweet lemon glaze and fresh berries. Perfect for a refreshing dessert or elegant treat to impress guests.
Ingredients
Scale
Choux Pastry
- 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 Custard Filling
- 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
Topping
- Raspberries, blueberries, and strawberries for topping
Instructions
- Prepare the Choux Pastry: In a medium saucepan, combine 1/2 cup unsalted butter, 1 cup water, 1 teaspoon salt, and 2 teaspoons sugar. Bring to a boil over medium heat, then remove from heat and immediately stir in 1 1/4 cups flour until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Incorporate Eggs: Transfer dough to a mixing bowl. Add the 4 beaten large eggs one at a time, mixing thoroughly after each addition until dough is smooth and shiny. Stir in 1 teaspoon vanilla.
- Pipe and Bake Pastry: Preheat oven to 425°F (220°C). Using a piping bag, pipe mini eclairs about 3-4 inches long onto a prepared baking sheet lined with parchment paper. Bake for 10 minutes, then reduce heat to 350°F (175°C) and bake for an additional 20 minutes until puffed and golden. Remove from oven and cool completely on a wire rack.
- Make Lemon Custard Filling: In a medium saucepan, whisk together 3 large eggs, 1 large egg yolk, 3/4 cup sugar, 1/2 teaspoon salt, and the lemon juice (1/2 cup + 2 tablespoons). Cook over medium heat, stirring constantly until mixture thickens and coats the back of a spoon, about 7-10 minutes. Remove from heat and whisk in 1/2 cup unsalted butter until smooth. Let cool to room temperature, then refrigerate until set.
- Prepare Lemon Glaze: In a small bowl, mix 1 cup powdered sugar, lemon zest, and 1 1/2 tablespoons lemon juice until smooth, adjusting consistency with more powdered sugar if needed.
- Assemble Eclairs: Cut cooled eclairs in half horizontally and pipe or spoon the chilled lemon custard filling onto the bottom halves. Replace the tops.
- Glaze and Garnish: Dip the tops of eclairs into the lemon glaze and allow excess to drip off. Sprinkle with additional powdered sugar and garnish with fresh raspberries, blueberries, and strawberries.
- Serve: Chill eclairs for at least 30 minutes before serving to let flavors meld. Enjoy this refreshing and elegant dessert!
Notes
- Use room temperature eggs for best incorporation into the dough and custard.
- Be sure to steam out the eclairs properly in the oven for a crisp shell by baking at two temperatures as directed.
- The lemon custard can be made a day ahead and refrigerated for convenience.
- Fresh berries add both flavor and vibrant color to these eclairs.
- Perfect for brunch, tea parties, or special occasions.
Nutrition
- Serving Size: 1 mini eclair
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
