If you’ve ever dreamed of a dessert that’s both elegant and delightfully bursting with flavor, this Raspberry and Cream Éclairs Recipe is going to steal your heart (and your taste buds). Picture delicate choux pastry, light and airy, stuffed with luscious whipped cream blended with fresh, slightly tart raspberries, all topped with a smooth white chocolate glaze kissed by a blush of pink. Each bite offers a dreamy contrast between the crispy exterior, the creamy center, and the fruity brightness that feels like a fresh spring day on your plate. Once you try these éclairs, you’ll find yourself wanting to make them again and again, whether it’s for a special occasion or just because life deserves a little sweetness.
Ingredients You’ll Need
This Raspberry and Cream Éclairs Recipe shines because of its straightforward yet carefully chosen ingredients—each one playing a vital role in crafting the perfect balance of texture, flavor, and visual appeal. From the crispness of the choux to the richness of the cream filling and the glossy finish of the glaze, these essentials come together beautifully.
- Unsalted butter: Provides the rich fat needed for tender, flaky choux pastry and lets you control the saltiness perfectly.
- Water: The liquid foundation that creates the perfect steam for puffing the choux pastry to golden perfection.
- Salt: Enhances all the other flavors without overpowering the subtle sweetness.
- All-purpose flour: The backbone of your pastry, giving structure to those delicate puffs.
- Large eggs: Essential for providing moisture, binding, and that signature smooth texture in your dough.
- Heavy whipping cream: For whipping into a luscious, light filling that holds beautifully.
- Powdered sugar: Sweetens the filling gently without graininess for a smooth cream.
- Vanilla extract: Adds depth and warmth to the cream, elevating every bite.
- Fresh raspberries: Lightly mashed to infuse the cream with a burst of natural fruity brightness and color.
- White chocolate chips: Melted for a creamy, glossy glaze that pairs perfectly with the tangy filling.
- Pink food coloring (optional): A delicate touch for a pretty pastel glaze that’s as charming as it is tasty.
- Extra raspberries: For garnish, adding an inviting pop of color and freshness on top.
How to Make Raspberry and Cream Éclairs Recipe
Step 1: Preparing the Choux Pastry Dough
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup. In a medium saucepan, combine unsalted butter, water, and salt, heating until it reaches a boil. Quickly add all the flour in one go and stir vigorously. You’ll notice the dough come together as it pulls away from the pan sides and forms a smooth ball—this is your perfect choux dough. Let it cool for 5 minutes to avoid scrambling the eggs in the next step.
Step 2: Adding the Eggs
Now, beat in your eggs one at a time, making sure each is fully incorporated before adding the next. This step is key to achieving that glossy, elastic dough that’s easy to pipe and will puff up spectacularly in the oven. The dough is ready when it’s thick enough to hold its shape but still pliable.
Step 3: Piping and Baking
Transfer the dough to a piping bag fitted with your preferred large round or star tip. Pipe 4-inch logs onto the prepared baking sheet, spacing them about 2 inches apart so they have room to expand. Bake for 20 to 25 minutes until each éclair is puffed, golden brown, and hollow sounding when tapped. Cooling completely ensures your pastry won’t lose its crispness upon filling.
Step 4: Making the Raspberry Cream Filling
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in your lightly mashed fresh raspberries to create a beautifully airy yet vibrant filling. This step ensures the bright berry flavor is evenly dispersed without deflating the cream, keeping your éclairs light and full of fresh fruitiness.
Step 5: Assembling and Glazing the Éclairs
Slice each éclair carefully in half lengthwise. Pipe or spoon the raspberry cream generously into the bottom halves so every bite bursts with lusciousness. For the glaze, melt white chocolate chips with heavy cream until silky smooth and, if you want, add a drop of pink food coloring to enhance the pastel appeal. Spoon this over the top halves, garnish with fresh raspberries, and chill for about 20 minutes before serving to let the glaze set beautifully.
How to Serve Raspberry and Cream Éclairs Recipe
Garnishes
The extra raspberries on top are not just pretty; they add fresh bursts of flavor and texture that perfectly complement the creamy filling and sweet glaze. A light dusting of powdered sugar or even a tiny sprinkle of edible rose petals can elevate the presentation, making your Raspberry and Cream Éclairs Recipe feel magical.
Side Dishes
These éclairs shine on their own but pairing them with a delicate cup of jasmine tea or a glass of chilled sparkling rosé brings out their fragrant notes. Fresh fruit salads or a dollop of vanilla bean ice cream also make excellent companions, turning your serving into a stunning dessert spread.
Creative Ways to Present
For a party, arrange the éclairs on a tiered cake stand surrounded by fresh flowers and greenery for an elegant touch. You can also serve individual éclairs in glass jars layered with crushed pistachios or edible gold leaf to wow your guests. Feeling whimsical? Try drizzling contrasting dark chocolate over the white chocolate glaze for a sophisticated twist.
Make Ahead and Storage
Storing Leftovers
Raspberry and Cream Éclairs Recipe are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. Keep them chilled to maintain the crisp pastry and fresh raspberry cream. Beyond that, you may notice the pastry starts to soften as it absorbs moisture from the filling.
Freezing
Freezing assembled éclairs isn’t ideal because of the delicate raspberry cream, but you can freeze the baked choux pastries before filling. Once cooled, freeze them in a sealed bag for up to 2 months. When ready, thaw at room temperature briefly and fill with the raspberry cream just before serving.
Reheating
If you have leftover unfilled choux pastry, reheat it briefly in a warm oven (around 300°F) for 3 to 5 minutes to restore crispness. Avoid reheating filled éclairs to keep the cream fresh and the fruit vibrant.
FAQs
Can I use frozen raspberries for the filling?
While fresh raspberries provide the best texture and flavor, you can use frozen raspberries if thawed and drained well to avoid excess moisture. This prevents the cream from becoming too watery and keeps the filling thick and luscious.
What if I don’t have a piping bag?
No worries! You can use a sturdy plastic sandwich bag with a small corner snipped off to pipe the dough and cream filling. It’s a handy trick for making beautiful éclairs with simple tools.
Can I make the glaze without white chocolate?
Absolutely, although the white chocolate glaze adds a creamy sweetness that balances the tart raspberries. You could substitute with a simple powdered sugar glaze tinted pink or a thin layer of raspberry jam for a different but equally tasty finish.
How do I prevent the éclairs from collapsing?
Make sure to bake the choux pastries long enough until they are thoroughly dried out and golden brown. Avoid opening the oven door too early. Cooling them completely before filling also helps keep their structure intact.
Can I prepare these in advance for a party?
Yes! Bake the choux pastries a day ahead and keep them frozen or refrigerated. Prepare the raspberry cream and glaze on the day of serving for the freshest taste, then assemble just before your guests arrive.
Final Thoughts
There is a special kind of joy in creating something as elegant and delicious as the Raspberry and Cream Éclairs Recipe, especially when you know the smiles it will bring. These éclairs combine classic French baking with refreshing flavors that feel both luxurious and approachable. Once you’ve made and enjoyed this recipe, it will become your go-to for impressing friends or treating yourself to a little love on a plate. Dive in, get your hands a little messy, and savor each delightful bite!
Print
Raspberry and Cream Éclairs Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 éclairs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This classic French dessert features light and airy choux pastry filled with a luscious raspberry cream and topped with a smooth white chocolate glaze. Perfect for special occasions, these Raspberry and Cream Éclairs combine the delicate texture of baked pâte à choux with the fresh taste of ripe raspberries and sweet whipped cream, finished with a decorative and flavorful glaze.
Ingredients
Choux Pastry
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries, lightly mashed
Glaze
- 1/2 cup white chocolate chips
- 2 tablespoons heavy cream
- Pink food coloring (optional)
- Extra fresh raspberries for garnish
Instructions
- Preheat oven and prepare pan: Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make choux pastry dough: In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat. Add the flour all at once and stir vigorously until the mixture forms a smooth ball that pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes to prevent eggs from scrambling.
- Add eggs to dough: Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy, indicating it has the right consistency for piping.
- Pipe and bake éclairs: Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 4-inch logs onto the prepared baking sheet, spacing them about 2 inches apart to allow expansion. Bake for 20–25 minutes, until the éclairs are puffed and golden brown. Remove from oven and cool completely on a wire rack.
- Prepare raspberry cream filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the lightly mashed raspberries to incorporate their fresh flavor without deflating the cream.
- Fill éclairs: Slice each cooled éclair in half lengthwise. Pipe or spoon the raspberry cream generously into the bottom halves, ensuring even filling for each pastry.
- Make and apply glaze: Melt the white chocolate chips with heavy cream together until smooth. Optionally stir in a drop of pink food coloring for a delicate rosy hue. Spoon or brush the glaze over the top halves of the éclairs.
- Garnish and chill: Garnish the glazed tops with extra fresh raspberries for visual appeal and added fruit flavor. Chill the assembled éclairs in the refrigerator for at least 20 minutes to set the glaze before serving.
Notes
- Ensure choux pastry is completely cooled before filling to prevent the cream from melting.
- You can substitute whipped mascarpone cheese for heavy cream to add a richer texture and flavor.
- Store éclairs in the refrigerator and consume within 24 hours to maintain freshness and texture.
