Lemon Cream Éclairs Recipe With Choux Pastry

Why You’ll Love This Recipe

These Lemon Cream Éclairs are a true showstopper! Combining the light, airy texture of classic French choux pastry with a vibrant, tangy lemon cream filling, this recipe strikes the perfect balance between elegance and flavor. Each bite delivers a refreshing citrus burst wrapped in a delicate pastry shell—perfect for impressing guests or treating yourself.

What Makes It Special

• Light-as-air choux pastry made from scratch

• Velvety lemon cream that’s both tart and smooth

• A beautiful, bakery-worthy dessert that’s easier than it looks

• A delicious way to showcase the art of French patisserie

Step-by-Step: How to Make Lemon Cream Éclairs

Ingredients

For the Choux Pastry:

• 1 cup water

• ½ cup unsalted butter

• 1 cup all-purpose flour

• 4 large eggs

For the Lemon Cream Filling:

• 1 cup heavy cream

• ½ cup granulated sugar

• Juice and zest of 2 lemons

Instructions

1. Prepare the Choux Pastry

• In a saucepan, bring water and butter to a boil.

• Add flour and stir vigorously until a smooth dough forms and pulls away from the sides.

• Transfer to a mixer and beat in the eggs one at a time until the mixture is smooth and glossy.

• Pipe the dough into éclair shapes on a lined baking sheet.

• Bake at 400°F (200°C) until golden brown and puffed, about 25–30 minutes. Let cool.

2. Make the Lemon Cream Filling

• In a mixing bowl, whip the heavy cream and sugar until stiff peaks form.

• Gently fold in the lemon juice and zest until fully combined.

3. Assemble the Éclairs

• Slice each éclair horizontally.

• Use a piping bag to fill the bottom half with lemon cream, then replace the top.

• Optionally, drizzle with lemon glaze or dust with powdered sugar.

• Chill before serving for the best flavor and texture.

Pro Tips for Success

• Mise en place: Prep and measure all ingredients before starting.

• Eggs: Whisk gently to avoid incorporating too much air.

• Cream: Beat until stiff, but don’t overwhip—it should be smooth, not grainy.

• Oven: Preheat fully and rotate the baking sheet halfway for even baking.

Equipment You’ll Need

• Mixing bowls (preferably glass)

• Whisk

• Electric mixer

• Piping bags with round tip

• Baking sheet and parchment paper

Key Techniques to Master

Final Thoughts

Making Lemon Cream Éclairs at home is simpler than you might think—and the result is nothing short of impressive. Whether you’re celebrating a special occasion or simply craving a bright, citrusy treat, this recipe brings a little piece of France right to your kitchen.