If you’ve ever dreamed of biting into a light, airy pastry that bursts with fruity freshness and silky cream, then this Raspberry and Cream Éclairs Recipe will absolutely delight you. It combines the crisp charm of classic French choux pastry with luscious whipped cream folded with fresh raspberries, finished with a delicate white chocolate glaze that’s almost too pretty to eat. This is more than just a dessert—it’s a celebration of textures and flavors that feels as special as it tastes, perfect for impressing guests or treating yourself on any occasion.
Ingredients You’ll Need
Every great dish starts with simple, quality ingredients that each play a starring role in this recipe. From the rich butter that creates the perfect choux pastry structure to the fresh raspberries that add that vibrant, tangy pop of flavor, each element is essential to achieving éclairs that are light, flavorful, and visually stunning.
- Unsalted butter: Provides rich flavor and helps the choux pastry puff to golden perfection.
- Water: Creates steam in the oven, allowing the pastry to rise beautifully.
- Salt: Just a pinch to enhance all the flavors without overpowering.
- All-purpose flour: The structure-builder that holds the pastry together with a tender crumb.
- Large eggs: Essential for achieving the classic airy, crisp texture of choux dough.
- Heavy whipping cream: Whipped to soft peaks, it’s the base of the luscious raspberry filling.
- Powdered sugar: Adds gentle sweetness without grit, perfect for smooth cream.
- Vanilla extract: Brings warmth and depth to the cream filling.
- Fresh raspberries: The star fruit that gives the filling a natural tartness and vibrant color.
- White chocolate chips: Melted for a creamy, sweet glaze that complements the tart raspberries beautifully.
- Heavy cream (for glaze): Creates a smooth, glossy finish for the topping.
- Pink food coloring (optional): Adds a playful blush to the glaze, making the éclairs even more inviting.
- Fresh raspberries for garnish (optional): Adds an elegant finishing touch and enhances the raspberry theme.
How to Make Raspberry and Cream Éclairs Recipe
Step 1: Prepare the Choux Pastry
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking. In a medium saucepan, melt the butter with water and salt until the mixture reaches a rolling boil. Then, stir in the flour all at once and keep mixing vigorously until the dough pulls away from the sides and forms a ball. This classic choux method ensures the right texture—crispy on the outside and hollow inside. Allow it to cool slightly before moving on.
Step 2: Incorporate the Eggs
Once the dough has cooled for about five minutes, incorporate the eggs one at a time, stirring well after each addition. This process transforms the dough into a smooth, glossy consistency perfect for piping. Your mixture should be thick but pipeable, creating éclairs that will rise and hold their shape beautifully in the oven.
Step 3: Pipe and Bake the Éclairs
Transfer your dough to a piping bag fitted with a large round or star tip, then pipe 4-inch-long strips onto your prepared baking sheet. Bake for 25–30 minutes until the éclairs puff up and turn a perfect golden brown. Resist opening the oven too early, as the steam inside is critical for puffing—they need that heat to create their iconic airy structure. Once baked, cool them completely on a wire rack before filling.
Step 4: Prepare the Raspberry Cream Filling
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Then gently fold in fresh raspberries, crushing a few to swirl their beautiful juice through the cream, enhancing both flavor and color. This fresh raspberry filling is what makes this Raspberry and Cream Éclairs Recipe stand apart from your regular dessert.
Step 5: Assemble the Éclairs
Carefully slice each éclair lengthwise and fill them generously with the raspberry cream. You can use a spoon or a piping bag for a neat finish. The contrast between the crisp pastry and the silky, fruity cream inside is simply irresistible.
Step 6: Glaze and Garnish
Melt white chocolate chips with heavy cream until smooth, stirring in pink food coloring for that beautiful blush if you like. Drizzle or spoon this luscious glaze over the tops of the filled éclairs and garnish with a fresh raspberry each for a perfect, elegant finish. Chill them briefly until the glaze sets.
How to Serve Raspberry and Cream Éclairs Recipe
Garnishes
Fresh raspberries aren’t just for folding into the cream—they make a stunning garnish on top of each éclair, adding a burst of color and a hint of tartness right where you want it. A light dusting of powdered sugar or a sprinkle of edible glitter can also elevate their look to a real showstopper dessert.
Side Dishes
Because these éclairs are rich yet refreshing, pairing them with light sides like a simple green tea, fresh mint tea, or even a citrus sorbet helps cleanse the palate and keeps the sweetness balanced. A bowl of mixed berries alongside can echo the raspberry notes beautifully.
Creative Ways to Present
Want to impress even more? Arrange the éclairs on a rustic wooden board or a vintage cake stand surrounded by fresh raspberry bushes or edible flowers. You can create mini portions by cutting éclairs into halves or thirds, perfect for parties or high tea. For a twist, try filling some with raspberry coulis or adding a drizzle of dark chocolate to the glaze for extra decadence.
Make Ahead and Storage
Storing Leftovers
If you have any éclairs left over, store the unfilled pastry shells in an airtight container at room temperature for 1 to 2 days—this keeps them crisp and fresh. Fill them just before serving to maintain that perfect texture contrast between crisp pastry and creamy filling.
Freezing
You can freeze unfilled choux pastry shells in an airtight container for up to one month. When ready to enjoy, thaw at room temperature and fill with raspberry cream just before serving. Avoid freezing the filled éclairs as the cream can separate and the pastry soggy.
Reheating
If you want to refresh the texture of your leftover unfilled éclairs, briefly warm them in a 300°F oven for 5 minutes to crisp up before filling. Once filled, it’s best to serve them chilled for the best flavor and texture experience.
FAQs
Can I substitute frozen raspberries?
While fresh raspberries are ideal for their texture and brightness, you can use thawed frozen raspberries. Just drain any excess liquid so the filling doesn’t become too watery, and expect a slightly softer raspberry texture in the cream.
What if I don’t have a piping bag?
No worries! You can use a sturdy plastic sandwich bag and snip off one corner to pipe both the pastry dough and the cream filling. It’s a simple trick that works perfectly in a pinch.
Can I make the glaze without food coloring?
Absolutely! The pink tint is optional and purely for aesthetic appeal. The white chocolate glaze alone offers a creamy sweetness that perfectly complements the tangy raspberries.
How long will filled éclairs stay fresh?
Once filled, it’s best to enjoy the éclairs within 24 hours, as the cream filling can soften the pastry and affect texture. Store them in the refrigerator until ready to serve.
Can I use other berries for the filling?
Definitely! Strawberries, blueberries, or blackberries make wonderful substitutions, bringing their own unique flavor twist to the Raspberry and Cream Éclairs Recipe. Just adjust sweetness accordingly.
Final Thoughts
There is something truly magical about making and sharing this Raspberry and Cream Éclairs Recipe. It’s a dessert that feels luxurious but isn’t intimidating, making it a favorite to return to time and again. Whether for a special occasion or just a sweet treat to brighten your day, these éclairs promise smiles with every bite. I can’t wait for you to try them and savor every delightful layer.
Print
Raspberry and Cream Éclairs Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 éclairs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these Raspberry and Cream Éclairs featuring delicate choux pastry filled with luscious whipped cream blended with fresh raspberries, all topped with a smooth white chocolate glaze. This classic French dessert combines the perfect balance of light pastry, creamy filling, and fruity sweetness for an irresistible treat.
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 cup fresh raspberries
Glaze
- 1/2 cup white chocolate chips
- 2 tablespoons heavy cream
- A few drops of pink food coloring (optional)
Garnish
- Fresh raspberries (optional)
Instructions
- Prepare the choux pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine butter, water, and salt, bringing it to a boil. Reduce heat to low and add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides. Remove from heat and let cool for 5 minutes.
- Incorporate the eggs: Add eggs one at a time into the cooled dough, mixing thoroughly after each addition until the dough is smooth and glossy.
- Pipe the éclairs: Transfer the dough to a piping bag fitted with a large round or star tip, and pipe 4-inch-long strips onto the prepared baking sheet.
- Bake the pastry: Bake for 25–30 minutes or until puffed and golden brown. Once done, cool completely on a wire rack.
- Make the raspberry cream filling: In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in fresh raspberries, lightly crushing a few to swirl their juice through the cream.
- Fill the éclairs: Slice the baked éclairs in half lengthwise and fill them with the raspberry cream using a spoon or piping bag.
- Prepare the white chocolate glaze: Melt white chocolate chips with heavy cream in the microwave or over a double boiler until smooth. Stir in a few drops of pink food coloring if desired.
- Glaze and garnish: Spoon or drizzle the glaze over the tops of the filled éclairs. Garnish with a fresh raspberry if desired. Refrigerate until ready to serve.
Notes
- Unfilled éclairs can be stored in an airtight container at room temperature for 1–2 days; fill just before serving to keep them crisp.
- For variety, try substituting strawberries or blueberries for raspberries.
- Ensure the dough is cooled before adding eggs to prevent them from cooking prematurely.
- Use fresh raspberries for the best flavor and texture in the filling.
- The pink food coloring in the glaze is optional and purely for visual appeal.
