"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon and Raspberry Éclairs Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Lemon and Raspberry Éclairs, by , is from The Crouch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Skyler Crouch

Category:
Category:

Ingredients:  
Ingredients:  
For the choux pastry:
150ml water
50g butter, cut into cubes, plus extra for greasing
65g plain flour
2 large eggs, beaten

For the filling:
600ml double cream
6 tbsp lemon curd
2 tbsp freeze dried raspberries

For the icing:
400g icing sugar
Juice of ½ lemon
pink food coloring paste
yellow food coloring paste

Directions:
Directions:
1. Preheat the oven to 400F. Grease two large baking sheets with butter.
2. For the choux pastry, put the butter and 150ml water in a small pan over a low heat. Bring slowly to
the boil, tip in the flour, then remove from the heat. Stir vigorously.
3. When a smooth paste develops, return the pan to the heat, stirring. The mixture will dry out a little
and form a soft ball that comes away from the sides of the pan.
4. Remove the pan from the heat again, leave the mixture to cool slightly, then gradually add the eggs,
beating really well between each addition until the mixture is smooth and glossy.
5. Spoon the mixture into a large piping bag fitted with a 1/2in plain nozzle. Sprinkle the baking sheets
with water (a water spray with a fine nozzle is good for this). Pipe the mixture onto the baking sheets
into 3in lengths, leaving room between each éclair for them to spread a bit.
6. Bake for 10 minutes, then reduce the heat to 375F and bake for a further 20 minutes. Split each
éclair in half lengthways and transfer to a wire rack to cook completely.
7. Once the éclairs have cooled, whip the cream to soft peaks. Spoon half of the cream into a separate
bowl. Fold the lemon curd into one bowl of cream and the freeze dried raspberry powder into the other
bowl of cream.
8. Spoon the lemon cream into a piping bag fitted with a 1/2in plain nozzle and pipe the lemon cream
into the bottom half of 6 of the eclairs, then spoon the raspberry cream into the piping bag and pipe
into the bottom half of the remaining 6 eclairs.
9. For the icing, place half the icing sugar in a bowl and mix with enough lemon juice to form a very stiff
icing. Color with the yellow food coloring and spoon into a disposable piping bag.
10. Tip the remaining icing sugar into a bowl and add enough water to make a very stiff icing. Colour with
the pink food coloring and spoon into a disposable piping bag.
11. Snip the ends off the piping bags and pipe the top half of 6 of the eclairs with the thick pink icing.
Spread over the top of the choux using a palette knife dipped in boiling water, so the top is smooth.
Place on top of the raspberry cream filled eclairs.
12. Repeat with the remaining yellow icing and 6 eclairs. Place on top of the lemon cream filled eclairs.
13. To decorate, melt the white chocolate drops in a bowl set over a pan of simmering water. Drizzle over
the pink eclairs in a zig zag pattern.

Personal Notes:
Personal Notes:
I recommend adding sugar to the filling. I found the filling really bland when I made this the first time.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!