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Lemon and Raspberry Éclairs

Crispy choux pastry filled with lemon and raspberry creams, topped with colorful icing and decorative drizzled melted chocolate.

Baking Vegetarian Dessert French Choux Pastry

Estimated Nutrition

Calories

510.4

kcal / serving

6124.6 kcal total

Carbs

44.4g

per serving

532.4 g total

Fat

35.7g

per serving

428.5 g total

Protein

4.3g

per serving

51.2 g total

Cook Time

minutes

Serves

éclairs

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

400

Icing Sugar

100

White Chocolate

Drops, melted

100

Dark Chocolate

Drops, melted

CondimentsSauces

tbsp

Lemon Curd

Dairy

Butter

Cut into cubes, plus extra for greasing

piece

Eggs

Free-range, beaten

600

Double Cream

Fruits

tbsp

Raspberry Powder

Freeze-dried

0.5

piece

Lemon

Juice only

GrainsCereals

Plain Flour

Other

piece

Pink Food Colouring Paste

piece

Yellow Food Colouring Paste

Method

Preheat the oven to 220°C and grease two large baking trays with butter.

Boil butter and 150ml water in a pan, stir in flour, and remove from heat.

Stir the mixture over heat until it becomes a smooth paste that leaves the pan sides.

Cool slightly and beat in eggs gradually until the mixture is smooth and glossy.

Lightly spray the baking trays with water.

Pipe the mixture into 12 7.5cm lengths onto the prepared baking sheets.

Bake for 10 minutes, reduce to 190°C, bake for 20 minutes, then split and cool.

Whip cream to soft peaks and divide to mix with lemon curd and raspberry powder.

Pipe the flavoured creams into the bottom halves of the cooled éclairs.

Mix half the icing sugar with lemon juice and yellow colouring to form stiff icing.

Mix the remaining icing sugar with water to create a second stiff icing.

Colour the water-based icing pink and spread smoothly over the raspberry éclairs.

Apply the yellow icing to the lemon éclairs and assemble the tops.

Drizzle white chocolate over raspberry éclairs and dark chocolate over lemon éclairs.

made with
a toodle. project