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
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
- 1/2 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.
