Lemon Raspberry Bunny Eclairs: A Whimsical Easter Delight
When it comes to Easter desserts, Lemon Raspberry Bunny Eclairs are a showstopper. These adorable, bunny-shaped éclairs combine the light crispiness of choux pastry with a zesty lemon cream filling and sweet raspberry jam.
Topped with white chocolate ears and cute bunny features, these éclairs are as fun to make as they are to eat.
Perfect for Easter brunch, spring parties, or an afternoon treat, these bunny eclairs are light, tangy, and refreshingly sweet.
The lemon cream adds a citrusy brightness, while the raspberry filling brings a fruity sweetnessthat pairs beautifully with the delicate choux pastry. Plus, the bunny-shaped design makes them irresistible to kids and adults alike.
Why You’ll Love Lemon Raspberry Bunny Eclairs
🐇 Adorably Festive
The bunny design makes these éclairs a fun and whimsical Easter dessert.
🍋 Bright and Zesty Flavor
The lemon cream filling adds a refreshing citrusy twist to the classic éclair.
🕒 Make-Ahead Friendly
The choux pastry, filling, and decorations can be prepared in advance.
🎨 Creative and Customizable
Personalize with different fillings, chocolate ears, and pastel decorations.
🥄 Perfect Texture
Crisp, airy pastry meets smooth lemon cream and juicy raspberries for a perfect bite every time.
Ingredients for Lemon Raspberry Bunny Eclairs
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter, cubed
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Raspberry Filling:
- 1 cup fresh raspberries (or frozen, thawed)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
For Decoration:
- White chocolate, melted (for bunny ears)
- Pink candy melts (for inner ears)
- Edible food markers (for eyes and whiskers)
- Powdered sugar for dusting
Instructions for Lemon Raspberry Bunny Eclairs
Step 1: Prepare the Choux Pastry
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, sugar, and salt. Heat over medium-high heat until it boils.
- Reduce heat to low, add the flour, and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides.
- Remove from heat and let cool for 5 minutes.
- Beat in the eggs one at a time, mixing thoroughly after each addition, until the dough becomes smooth and glossy.
Step 2: Pipe the Bunny Eclairs
- Transfer the dough to a piping bag fitted with a large round tip.
- Pipe oval shapes (about 4 inches long) for the bunny faces.
- Pipe small ear shapes next to the ovals, forming a bunny face with ears attached.
- Bake for 20-25 minutes until puffed and golden brown. Do not open the oven door while baking.
- Turn off the oven, crack the door slightly, and let the pastries cool for 15 minutes to prevent deflating.
Step 3: Make the Lemon Cream Filling
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, lemon zest, lemon juice, and vanilla extract until stiff peaks form.
- Transfer to a piping bag with a small round tip.
Step 4: Prepare the Raspberry Filling
- In a small saucepan, combine the raspberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes).
- Remove from heat and let cool.
Step 5: Assemble the Bunny Eclairs
- Once the pastries have cooled, slice each éclair in half horizontally.
- Pipe a layer of lemon cream on the bottom half.
- Spoon raspberry filling on top of the lemon cream.
- Place the top half of the éclair back on.
Step 6: Decorate the Bunny Eclairs
- Use melted white chocolate to pipe long bunny ears on parchment paper. Add pink candy melt centers for the inner ears. Let set until firm.
- Insert the chocolate ears into the top of each éclair.
- Use an edible food marker to draw eyes, whiskers, and a nose.
- Dust lightly with powdered sugar for a finished look.
Step 7: Serve and Enjoy
- Serve the Lemon Raspberry Bunny Eclairs immediately or refrigerate for up to 24 hours.
- Arrange on a pastel platter with fresh raspberries and lemon slices for a festive Easter display.
Tips for Perfect Lemon Raspberry Bunny Eclairs
🌟 Keep the Dough Smooth
Ensure the choux dough is smooth and lump-free for evenly shaped bunny faces.
🔥 Monitor Oven Temperature
Avoid opening the oven door during baking to prevent collapsing.
🍋 Adjust the Lemon Flavor
Add more or less lemon zest and juice depending on your preference.
🎨 Get Creative
Decorate with colored icing, sprinkles, or mini candy flowers for a personalized touch.
How to Serve Lemon Raspberry Bunny Eclairs
🐣 As a Festive Easter Dessert
Serve on a pastel cake stand surrounded by mini chocolate eggs.
🍋 With Afternoon Tea
Pair with hot tea or lemonade for a light springtime snack.
🎉 For an Easter Party
Arrange in a basket lined with Easter grass for a fun, kid-friendly display.
How to Store and Reheat Leftovers
🧊 Refrigerate: Store in an airtight container for up to 2 days.
🔥 Reheat (for the pastry only): Reheat unfilled éclairs in a 350°F (175°C) oven for 5-7 minutes.
❄️ Freeze: Freeze unfilled choux pastry shells for up to 1 month. Thaw before filling and decorating.
Variations to Try
🍓 Strawberry Bunny Eclairs: Substitute the raspberry filling with strawberry jam or fresh strawberries.
🍫 Chocolate Bunny Eclairs: Fill with chocolate mousse instead of lemon cream.
🌿 Lemon Blueberry Eclairs: Swap raspberries for blueberry compote.
🥥 Coconut Bunny Eclairs: Add coconut extract and shredded coconut to the filling for a tropical twist.
Why Lemon Raspberry Bunny Eclairs Are a Must-Try
These Lemon Raspberry Bunny Eclairs are light, fruity, and fun—perfect for Easter celebrations or any springtime gathering.
With their delicate choux pastry, tangy lemon cream, and sweet raspberry filling, these éclairs deliver a delightful burst of flavor in every bite. Plus, their adorable bunny design makes them a joy to serve and share.
Try these Lemon Raspberry Bunny Eclairs this Easter and create a memorable, delicious treat that everyone will love!
Lemon Raspberry Bunny Eclairs
Ingredients
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter cubed
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Raspberry Filling:
- 1 cup fresh raspberries or frozen, thawed
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For Decoration:
- White chocolate melted (for bunny ears)
- Pink candy melts for inner ears
- Edible food markers for eyes and whiskers
- Powdered sugar for dusting
Instructions
Prepare the Choux Pastry
- Preheat oven to 400°F (200°C).
- In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
- Reduce heat and stir in flour until a dough forms.
- Remove from heat and let cool for 5 minutes.
- Add eggs one at a time, mixing until smooth.
Shape the Bunny Eclairs
- Transfer dough to a piping bag with a round tip.
- Pipe 4-inch ovals for bunny faces and smaller lines for ears.
- Bake for 20-25 minutes until golden. Let cool completely.
Make the Lemon Cream Filling
- Whip heavy cream, powdered sugar, lemon zest, lemon juice, and vanilla until stiff peaks form.
- Transfer to a piping bag.
Prepare the Raspberry Filling
- In a saucepan, combine raspberries, sugar, and lemon juice.
- Simmer for 5-7 minutes until thickened. Let cool.
Assemble the Eclairs
- Slice éclairs horizontally.
- Pipe lemon cream on the bottom half and add raspberry filling.
- Place the top half back on.
Decorate the Bunny Faces
- Pipe white chocolate bunny ears on parchment paper and add pink centers.
- Once set, insert the ears into the éclairs.
- Use an edible marker to draw eyes, whiskers, and a nose.
- Dust with powdered sugar before serving.
Serve and Enjoy
- Arrange on a pastel platter and serve immediately or refrigerate for up to 24 hours.
