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Raspberry and Cream Éclairs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 76 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/raspberry-and-cream-eclairs-recipe/