Lemon Berry Eclairs | Gina Chong
Every time hubby comes home from a Germany trip he always tells me how amazing the berries are over there. But hey, they're not so bad over here, and these days they're pretty cheap so I'm taking full advantage of that:

My Rating: 10/10
Why: Cuz they're dang good.

Lemon Berry Eclairs
Makes about 2 dozen mini eclairs

  •   ½ cup unsalted butter
  • 1 cup water
  • 1 tsp kosher salt
  • 1¼ cups all-purpose flour
  • 2 tsp granulated sugar
  • 4 large eggs, beaten

Lemon Cream:

  • ½ cup + 2 Tbsp lemon juice
  • 3 large eggs
  • 1 large egg yolk
  • ¾ cup sugar
  • Pinch salt
  • ½ cup unsalted butter, cut into tablespoons

Lemon Glaze:
  • 1 cup powdered sugar, plus extra for garnish
  • Zest of 1 lemon
  • 1½ Tbsp lemon juice
  • raspberries/blueberries for topping


Preheat oven to 400F. Line 2 large pans with silpats or parchment paper.

Place butter, water. salt and sugar in a saucepan over medium heat. Let the butter melt and bring to a boil. Once it reaches a boil, remove from heat and add the flour all at once. Stir until just combined and put back over medium heat. Continue stirring until the batter pulls away from the sides of the pan and forms a ball (only takes a few minutes). Immediately remove the batter to a clean bowl. Let it cool until lukewarm (about 5 minutes), stirring time to time to help it release heat. Once cooled, add your beaten eggs in 4 additions, stirring until completely combined each time.

Use a pastry bag fitted with a large round tip to pipe your eclairs on the pan. Make them about 3 inches long, 1 inch wide. Bake for 20 minutes until the eclairs are puffed up and a fairly even golden brown. Let cool completely.

For the cream:

Fill a small pot or medium saucepan with a couple inches of water and bring to a simmer on your stovetop.
In a heat-proof bowl, combine the lemon juice, whole eggs, egg yolk, sugar and salt. Place over the simmering water (water should not touch the bowl), whisking continuously. Whisk for about 10 minutes until the mixture is thick and your whisk leaves a trail. Remove from heat and let cool a bit. If you have a candy thermometer, the mixture should be at least 140F before moving on to the next step.
Pour the lemon cream into a blender and turn your blender on. While it is running, add your butter one tablespoon at a time, allowing each to completely combine before adding the next. When that is done, scoop the cream back into your bowl and place in the refrigerator until cool.

For the glaze, mix together all of the ingredients in a small bowl and set aside.


Use a small knife to cut openings in your eclairs, leaving a hinge on one side.
Pipe the cream into each eclair. Spread a thin layer of glaze on top of each, then stick berries on top of that. Use a sifter to dust powder over the top of the eclairs and serve.

Eclair recipe adapted from Eugenie's cream puffs, Lemon cream from Tartine recipe.

Linking with Pin It Party, Create It, Thrifty Thursday, Wonderfully Creative,Weekend Re-Treat,Get Him Fed,Totally Talented, Tues Table, Two Cup Tues, Share It, Treasure Box,


  1. OMG. This looks amazing! I'm putting this on my MUST MAKE list for this weekend!
    -Alex of http://snippetswithalex.com

    1. Thanks Alex :) They turned out even better than I hoped, I was really happy~~

  2. Oh man. Anything with lemon and berries is a winner in my book! These look amazing!

    1. Agree! Lemon is one of my favorite flavors. And thanks!

  3. These look soo delicious! Those pictures are great they make me want to make some myself. I will attempt and see how they come out lol :) Thanks for sharing.

    A Joyful Kind of Life

    1. They're super yummy. Next time I make them though I will probably just put the berries inside, scratch the glaze, and dust with powdered sugar. The berries on top just make for a prettier picture :)

  4. such a nice light summer dessert!

  5. I think you should just go to Germany and see about those berries! These look delicious!

    1. Right?! Hubby doesn't get to go too far since he is on the job but he's so lucky he gets to travel the world

  6. Gina, these are gorgeous! I'm a berry fan, too, and in my heart of hearts would rather have a dessert with berries than any other type of dessert. Oh, and this is a slight change of subject, but I left you a reply to your comment about hoisin sauce on my blog. There is an easy and tasty substitution for hoisin in that chicken salad.

    I have been looking through your blog and want you to be my fashion guru. As I looked at your outfits I kept saying, "I want that!" I'm pinning lots of your ideas.

    1. Thanks Terri you are too sweet! I will go check out your reply now~


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