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Lemon Raspberry Bunny Eclairs

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.
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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.