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
Scale
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
