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
Scale
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.
