If you are looking for a delightful treat that combines airy pastry with luscious sweetness, this Raspberry and Cream Éclairs Recipe is absolutely a must-try. Imagine biting into a crisp, golden puff filled with silky, fresh raspberry cream, all topped with a delicate white chocolate glaze that adds just the right touch of decadence. Every element of this French classic sings with vibrant fruitiness and creamy richness, making it a stunning dessert perfect for impressing friends or indulging your own sweet tooth.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to create this extraordinary Raspberry and Cream Éclairs Recipe. Each item plays a crucial role: the flour and butter build the perfect choux pastry structure, the fresh raspberries bring bright natural flavor, and the white chocolate glaze offers a creamy finish that’s as beautiful as it is delicious.
- ½ cup unsalted butter: Provides richness and helps create that tender, flaky pastry texture.
- 1 cup water: Essential liquid that steams to help the dough puff perfectly.
- 1 tablespoon granulated sugar: Adds a touch of sweetness to balance the dough’s subtle flavor.
- ¼ teaspoon salt: Enhances overall taste and depth.
- 1 cup all-purpose flour: The foundation of your choux pastry, creating the structure needed for the éclairs to puff beautifully.
- 4 large eggs: Bind and lighten the dough, ensuring that classic airy interior.
- 1 cup heavy whipping cream: Whipped to luscious peaks, it forms the creamy base for the raspberry filling.
- 2 tablespoons powdered sugar: Sweetens the whipped cream gently without graininess.
- 1 teaspoon vanilla extract: Adds warm, aromatic notes to the cream filling.
- ½ cup fresh raspberries: Lightly mashed to infuse the cream with fresh, fruity brightness.
- ½ cup white chocolate chips: Melted into the glaze, offering a smooth, sweet finish.
- 2 tablespoons heavy cream (for glaze): Creates a silky consistency for the white chocolate topping.
- Fresh raspberries (optional, for garnish): Adds vibrant pops of color and extra flair.
How to Make Raspberry and Cream Éclairs Recipe
Step 1: Prepare the Choux Pastry Dough
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a medium saucepan over medium heat, combine butter, water, sugar, and salt. Bring the mixture to a rolling boil, then reduce the heat and swiftly stir in all the flour at once. Keep stirring until the dough forms a smooth ball that pulls away from the pan’s sides — this signals that your dough is perfectly cooked for éclairs. Remove from heat and let it cool for about 5 minutes to avoid scrambling the eggs in the next step.
Step 2: Incorporate the Eggs
Add eggs one by one into the dough, beating thoroughly after each addition. This slow process is key because it creates a glossy, elastic dough capable of puffing high and light in the oven. Your dough should be smooth and slightly thick but still pipeable when finished.
Step 3: Pipe and Bake Your Éclairs
Fit a piping bag with a large round or star tip and pipe 4- to 5-inch lines onto your parchment-lined baking tray, spacing them about 2 inches apart. This gives each éclair room to puff without sticking. Bake for 20 to 25 minutes until they’re golden brown and beautifully puffed. Resist the urge to open the oven door while baking — the sudden drop in heat could cause them to collapse. Once baked, transfer éclairs to a wire rack to cool completely.
Step 4: Make the Raspberry Cream Filling
While the pastry cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the lightly mashed raspberries, making sure to keep that luscious texture intact. This fresh filling brings an irresistible fruitiness that complements the delicate pastry perfectly. Spoon this cream into a piping bag with a small round tip for easy filling.
Step 5: Stuff the Éclairs and Prepare the Glaze
Make a clean horizontal slice through each éclair, then pipe the raspberry cream generously onto the bottom halves. Carefully replace the tops. For the glaze, melt white chocolate chips with 2 tablespoons of heavy cream using a double boiler method or microwave in short intervals, stirring in between until smooth and glossy. For a soft pink hue, you can strain some mashed raspberry juice into the glaze. Drizzle or spoon this lovely glaze on top of each éclair.
How to Serve Raspberry and Cream Éclairs Recipe
Garnishes
Adding a few fresh raspberries atop the white chocolate glaze instantly livens up the presentation and echoes the flavors inside. You can also dust a light sprinkle of powdered sugar for an elegant finishing touch that invites a gentle sweetness with every bite.
Side Dishes
Serve these éclairs alongside a cup of freshly brewed coffee or a fragrant pot of tea to balance the sweetness. A fruit salad or a small bowl of raspberry sorbet makes a refreshing companion, taking your dessert experience to an even more vibrant level.
Creative Ways to Present
For special occasions, arrange the éclairs on a tiered dessert stand for a striking visual appeal. You might even drizzle extra raspberry coulis or white chocolate on the plate and garnish with edible flowers to make each serving look like a piece of edible art.
Make Ahead and Storage
Storing Leftovers
Éclairs filled with the luscious raspberry cream are best eaten the same day to enjoy the light texture at its finest. If you have leftovers, store them uncovered in the refrigerator for up to 24 hours, as moisture can soften the crisp pastry over time.
Freezing
For freezing, it’s recommended to store the unfilled choux pastries separately. Once baked and cooled, place them in an airtight container or freezer bag and freeze for up to one month. Fill with raspberry cream after thawing in the refrigerator and glaze just before serving to maintain freshness and texture.
Reheating
If reheating is desired, warm the unfilled pastry shells briefly in a low-temperature oven to restore crispness. Avoid reheating after filling, as the cream can separate or melt, altering the texture and flavor.
FAQs
Can I use frozen raspberries instead of fresh for this Raspberry and Cream Éclairs Recipe?
While fresh raspberries provide the best flavor and brightness, you can use frozen raspberries if thawed and drained well. Keep in mind that frozen fruit may add extra moisture, so adjust the filling consistency accordingly.
What can I substitute for white chocolate in the glaze?
If white chocolate is not available, try using milk or dark chocolate, although the glaze color and sweetness will differ. Alternatively, a simple powdered sugar glaze can work nicely as a lighter finish.
Is it possible to make this recipe dairy-free?
You can substitute the butter with a plant-based margarine and use coconut cream or other non-dairy alternatives for the filling and glaze. Just be aware that this will slightly change the texture and flavor profile, but it can still be delicious!
Can I prepare the choux pastry dough in advance?
Yes, you can prepare the dough a day ahead and refrigerate it in an airtight container. Let it come to room temperature before adding eggs and piping to ensure proper texture and rise during baking.
How should I reheat leftover éclairs without making them soggy?
For the best texture, avoid microwaving. Instead, warm unfilled pastry shells in a low oven for 5–7 minutes. If already filled, it’s best to enjoy them cold or at room temperature to keep the cream fresh and the pastry crisp.
Final Thoughts
This Raspberry and Cream Éclairs Recipe is a shining example of how simple ingredients can come together to create a truly spectacular dessert. It’s wonderfully elegant, delightfully fresh, and a joy to share with loved ones. I encourage you to make these éclairs at home — they’re a beautiful way to bring a touch of French patisserie magic to your kitchen, and I promise they won’t disappoint.
Print
Raspberry and Cream Éclairs Recipe
- Total Time: 1 hour
- Yield: 10 éclairs 1x
- Diet: Vegetarian
Description
Delight in these Raspberry and Cream Éclairs, featuring light and airy choux pastry filled with luscious raspberry-infused whipped cream and topped with a smooth white chocolate glaze. This classic French dessert combines delicate textures and fruity flavors for an indulgent treat perfect for any special occasion.
Ingredients
For the choux pastry:
- ½ cup unsalted butter
- 1 cup water
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the raspberry cream filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries (lightly mashed)
For the glaze:
- ½ cup white chocolate chips
- 2 tablespoons heavy cream
- A few fresh raspberries (optional, for color or garnish)
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the choux pastry dough: In a saucepan over medium heat, combine the unsalted butter, water, granulated sugar, and salt. Bring the mixture to a boil, then reduce heat to low and stir in the all-purpose flour all at once. Stir vigorously and constantly until the dough pulls away from the sides and forms a smooth ball. Remove from heat and let it cool for 5 minutes to avoid cooking the eggs when added.
- Add eggs to dough: Incorporate the eggs one at a time into the cooled dough, beating well after each addition until the dough is smooth, glossy, and well combined.
- Pipe the éclairs: Transfer the choux dough to a piping bag fitted with a large round or star tip. Pipe 4- to 5-inch long strips on the prepared baking sheet, spacing each about 2 inches apart to allow room for expansion while baking.
- Bake the éclairs: Bake for 20–25 minutes until the éclairs are puffed up and golden brown. Avoid opening the oven door during baking to prevent collapse. Once done, transfer to a wire rack and allow them to cool completely.
- Make the raspberry cream filling: While the éclairs cool, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the lightly mashed fresh raspberries to incorporate fruit flavor while maintaining the cream’s lightness. Transfer the cream to a piping bag fitted with a small round tip.
- Fill the éclairs: Slice each cooled éclair lengthwise in half. Pipe the raspberry cream onto the bottom half evenly, then replace the top half to close each éclair.
- Prepare the white chocolate glaze: Melt white chocolate chips with heavy cream in a heatproof bowl using a double boiler method (over simmering water) or in short bursts in the microwave. Stir until smooth and glossy. For a subtle pink hue, optionally mash a few raspberries and strain the juice into the glaze before stirring.
- Glaze and garnish the éclairs: Spoon or drizzle the white chocolate glaze over the filled éclairs. Garnish with extra fresh raspberries if desired to enhance presentation and add a fresh, fruity touch.
Notes
- Éclairs are best enjoyed the same day they are filled to maintain the delicate texture of the pastry and freshness of the cream.
- If not serving immediately, keep the éclairs refrigerated and consume within 24 hours.
- For a more intense raspberry flavor, you can substitute fresh raspberries in the cream filling with raspberry jam.
- Be careful not to open the oven door while baking to prevent the éclairs from collapsing.
- Use a parchment-lined baking sheet to ensure éclairs release easily after baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
