If you are looking for a delightful treat that perfectly combines delicate French pastry with a luscious berry twist, this Raspberry and Cream Éclairs Recipe is an absolute winner. Imagine biting into a golden, airy choux pastry filled with sweet, fluffy raspberry cream, and topped with a smooth white chocolate glaze that offers just the right pop of pink and berry freshness. Every bite is a harmonious dance between lightness, richness, and a hint of tartness that makes it impossible to resist. Whether you’re planning a special occasion or simply craving a luscious dessert, this Raspberry and Cream Éclairs Recipe will bring joy to your kitchen and smiles at the table.
Ingredients You’ll Need
These ingredients are the simple heroes behind your Raspberry and Cream Éclairs Recipe. Each one plays a vital role—from the buttery base of the choux pastry to the fresh raspberries that add natural color and vibrant flavor, making each éclair a masterpiece of taste and texture.
- Unsalted butter (1/2 cup): Provides rich flavor and moisture essential for the light choux pastry texture.
- Water (1 cup): Creates the perfect steam to puff up the pastry beautifully while baking.
- Salt (1/4 teaspoon): Enhances the overall flavor balance in the dough.
- All-purpose flour (1 cup): The structure builder that makes your pastry tender yet sturdy enough to hold the filling.
- Large eggs (4): Add moisture and elasticity to the dough, helping it achieve that iconic éclair puff.
- Heavy whipping cream (1 cup): Whipped into fluffy perfection with a touch of sweetness and vanilla for the luscious filling.
- Powdered sugar (2 tablespoons): Sweetens the cream just right without overwhelming the fresh raspberry taste.
- Vanilla extract (1/2 teaspoon): Adds a warm, comforting undertone to the cream filling.
- Fresh raspberries (1/2 cup and extra for garnish): Lightly mashed into the cream for vibrant color and that fresh fruity zing.
- White chocolate chips (1/2 cup): Melted to create a silky glaze that adds a sweet finish and a touch of elegance.
- Heavy cream (2 tablespoons for glaze): Helps to smooth the melted chocolate into a glossy coating.
- Pink food coloring (optional): A fun addition for a lovely pastel glaze that makes your éclairs as pretty as they are tasty.
How to Make Raspberry and Cream Éclairs Recipe
Step 1: Prepare the Choux Pastry
First things first, preheat your oven to 400°F and line a baking sheet with parchment paper—this ensures your éclairs won’t stick and will bake evenly. In a medium saucepan, melt the butter with water and salt over medium heat until boiling. Immediately add all the flour and stir vigorously until the dough comes together into a smooth ball that pulls away from the pan’s sides. Removing it from heat, let it cool briefly to avoid scrambling the eggs in the next step.
Step 2: Incorporate the Eggs
Once the dough is slightly cooled, beat in the eggs one at a time. Each addition should be fully mixed before adding the next; this step is key to achieving that smooth, glossy dough which will puff perfectly in the oven. The texture should be soft enough to pipe but firm enough to hold shape.
Step 3: Pipe and Bake
Transfer your dough into a piping bag fitted with a large tip. Pipe 4-inch logs onto your prepared baking sheet, keeping about 2 inches between them since they will puff up quite a bit. Pop them into the oven and bake for 20 to 25 minutes until they are beautifully puffed and golden brown. Resist opening the oven door early—these delicate pastries need the heat to rise properly.
Step 4: Make the Raspberry Cream Filling
While your pastries cool completely, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the lightly mashed fresh raspberries, taking care to keep the airiness of the cream. This filling is what brings the éclairs to life, balancing sweet and tart flavors with a dreamy texture.
Step 5: Assemble the Éclairs
Slice each cooled éclair horizontally and pipe or spoon the raspberry cream generously onto the bottom halves. The contrast between the crisp pastry shell and the velvety filling is simply divine.
Step 6: Prepare and Apply the White Chocolate Glaze
Melt the white chocolate chips with heavy cream until smooth and glossy. For an extra festive touch, stir in a drop of pink food coloring to create a soft blush glaze. Spoon this over the top halves of the éclairs, then top with a few fresh raspberries for a burst of color and flavor. Chill for at least 20 minutes to set the glaze before serving.
How to Serve Raspberry and Cream Éclairs Recipe
Garnishes
Fresh raspberries are a classic garnish that highlight the raspberry cream inside, adding both aesthetic appeal and an extra layer of juicy flavor. A light dusting of powdered sugar can add a touch of elegance and sweetness without overpowering the delicate balance of the éclair.
Side Dishes
These éclairs shine as a standalone dessert, but pairing them with a simple green salad or a refreshing citrus sorbet can be an unexpected twist that cleanses the palate. Alternatively, a glass of chilled champagne or a cup of floral tea complements their sweet richness beautifully.
Creative Ways to Present
Arrange your éclairs on a decorative platter lined with fresh mint leaves or edible flowers for a visually stunning dessert table. For a festive occasion, drizzle extra white chocolate glaze artistically over the plate and sprinkle crushed freeze-dried raspberries around for a playful pop of texture and color.
Make Ahead and Storage
Storing Leftovers
Because these éclairs are filled with fresh cream, it’s best to store them in an airtight container in the refrigerator. They will keep well for up to 24 hours, but the pastry’s crispness is best enjoyed fresh. Storing them too long can cause the pastry to soften from the moisture of the filling.
Freezing
While freezing freshly made raspberry cream éclairs is not ideal due to potential texture changes, you can freeze the unfilled choux pastry shells. Once cooled, place them in a sealed freezer bag for up to one month. Thaw them at room temperature before filling and glazing for the freshest result.
Reheating
If you have leftover choux pastry shells without filling, you can gently warm them in a 300°F oven for about 5 minutes to refresh their crispness. Filled éclairs are best served chilled and should not be reheated, as this can cause the cream to separate and the pastry to lose its signature texture.
FAQs
Can I use frozen raspberries for the filling?
Frozen raspberries can work in a pinch, but be sure to thaw and drain them thoroughly to avoid excess liquid that might make the cream watery. Fresh raspberries deliver the best flavor and texture for this recipe.
Is it possible to substitute the white chocolate glaze with something else?
Absolutely! You can use dark or milk chocolate as an alternative glaze if you prefer a richer chocolate flavor. Just melt it with a bit of heavy cream to achieve a smooth consistency similar to the white chocolate glaze.
How do I know when the choux pastry is fully baked?
The éclairs should be puffed and a deep golden brown color. They should feel light and hollow when picked up. If underbaked, they may collapse or be doughy inside, so do not rush this step.
Can I make the filling ahead of time?
Yes, you can prepare the raspberry cream filling a few hours in advance and keep it chilled. Just give it a gentle fold before piping if it settles to maintain its fluffy texture.
What if I don’t have a piping bag for the dough?
If you don’t have a piping bag, you can shape the dough using two spoons to form logs on your baking sheet. Although piping gives the best shape, spooning works well and still produces delicious éclairs.
Final Thoughts
I cannot recommend enough giving this Raspberry and Cream Éclairs Recipe a try—there is truly something magical about homemade éclairs filled with luscious raspberry cream and topped with silky white chocolate glaze. It’s a dessert that feels luxurious but is surprisingly approachable, with every step bringing you closer to a bakery-worthy treat. Your friends and family will be impressed, and you’ll find yourself returning to this recipe over and over for those moments when only a perfect éclair will do.
Print
Raspberry and Cream Éclairs Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 éclairs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these classic Raspberry and Cream Éclairs, featuring light and airy choux pastry filled with luscious whipped cream blended with fresh raspberries, topped with a smooth white chocolate glaze. This French dessert combines the perfect balance of flaky texture, creamy filling, and fruity sweetness, ideal for any special occasion or elegant 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
- 1/2 cup fresh raspberries (lightly mashed)
Glaze
- 1/2 cup white chocolate chips
- 2 tablespoons heavy cream
- Pink food coloring (optional)
- Extra raspberries for garnish
Instructions
- Prepare the Choux Pastry: Preheat your oven to 400°F and line a baking sheet with parchment paper. In a medium saucepan, combine butter, water, and salt. Bring to a boil over medium heat. Once boiling, add the flour all at once and stir vigorously until the dough forms a ball and pulls away from the pan’s sides.
- Incorporate the Eggs: Remove the pan from heat and allow the mixture to cool for 5 minutes. Beat in eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and glossy.
- Pipe and Bake: Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 4-inch long logs onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 20–25 minutes until puffed and golden brown. Cool completely.
- Make the Filling: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the mashed raspberries to combine without deflating the whipped cream.
- Assemble the Éclairs: Slice each éclair in half lengthwise. Pipe or spoon the raspberry cream filling onto the bottom halves, then close with the top halves.
- Prepare the Glaze: Melt white chocolate chips with heavy cream over low heat until smooth. Stir in pink food coloring if desired for a rosy hue. Spoon the glaze over the tops of filled éclairs.
- Garnish and Chill: Decorate with extra fresh raspberries on top. Chill the éclairs in the refrigerator for 20 minutes before serving to set the glaze and enhance flavors.
Notes
- Ensure the choux pastry is completely cooled before adding the filling to prevent melting.
- You can substitute whipped mascarpone for the cream filling for a richer texture.
- Store éclairs in the refrigerator and consume within 24 hours to maintain optimal freshness and texture.
