Description
These Lemon Berry Eclairs combine light, airy choux pastry filled with a tangy lemon curd cream and topped with fresh mixed berries. The rich lemon-flavored custard filling perfectly balances the crisp texture of the eclairs, making them an elegant dessert for gatherings or a special treat.
Ingredients
Scale
Choux Pastry
- 1/2 cup unsalted butter
- 1 cup water
- 1 teaspoon salt
- 1 1/4 cups all-purpose flour
- 2 teaspoons sugar
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
Lemon Curd Filling
- 1/2 cup + 2 tablespoons lemon juice (freshly squeezed)
- 3 large eggs
- 1 large egg yolk
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cut into tablespoons
Glaze and Topping
- 1 cup powdered sugar, plus extra for garnish
- Zest of 1 lemon
- 1 1/2 tablespoons lemon juice
- Fresh raspberries, blueberries, and strawberries for topping
Instructions
- Prepare the choux pastry dough: In a medium saucepan, combine the unsalted butter, water, salt, and sugar. Bring to a boil over medium heat until the butter is melted and the mixture comes to a rolling boil. Remove from heat and immediately add all the flour at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan.
- Incorporate eggs into dough: Transfer the dough to a mixing bowl. Add the beaten eggs gradually, stirring well after each addition to ensure the dough becomes smooth and glossy. Stir in the vanilla extract at the end.
- Pipe and bake eclairs: Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper. Using a piping bag fitted with a large round tip, pipe the dough into mini eclair shapes about 3 inches long. Bake for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 20 minutes or until golden brown and puffed. Remove from oven and cool completely on a wire rack.
- Make the lemon curd filling: In a heatproof bowl over simmering water (double boiler), whisk together the eggs, egg yolk, sugar, salt, and lemon juice until well combined. Gradually add the butter, stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat and let cool slightly, then refrigerate until chilled and set.
- Prepare the glaze: Mix the powdered sugar with lemon juice and lemon zest until smooth to create a lemon glaze. Adjust the consistency by adding more lemon juice or sugar as needed.
- Assemble the eclairs: Slice the cooled eclairs horizontally and pipe or spoon the lemon curd filling inside. Replace the tops, then brush or drizzle the lemon glaze over the eclairs. Garnish each with fresh raspberries, blueberries, and strawberries. Dust with additional powdered sugar if desired.
- Serve and enjoy: Chill the assembled eclairs for about 30 minutes before serving to allow the flavors to meld and the glaze to set. Serve chilled or at room temperature.
Notes
- Use fresh lemon juice and zest for the best bright citrus flavor in the curd and glaze.
- Make sure the eclairs are completely cooled before filling to prevent sogginess.
- These mini eclairs are perfect for parties and can be made a day ahead and refrigerated.
- Wrap leftovers tightly and store in the fridge for up to 2 days.
- If you don’t have a piping bag, use a plastic zip-top bag with a corner snipped off to pipe the dough and filling.
Nutrition
- Serving Size: 1 mini eclair
- Calories: 180
- Sugar: 15g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
