A pretty-in-pink version of an “incontournable” French classic, these raspberry éclairs are purposefully made for summer heaven— filled with a light and smooth raspberry Chantilly cream and topped with delicate raspberry glaze, you might wonder why you haven’t tried those before so they are bomb! Best enjoyed the day they’re created.
Serves 10-12 Raspberry Eclairs
1/3 cup water
1/3 cup almond milk
3 tbsp + 1/2 tbsp butter (50g)
1 tsp white granulated sugar
A pinch of salt
Twice 1/3 cup sifted flour (75g)
2 eggs, lightly beaten
1 cup heavy cream
1/4 cup confectioner sugar
1/2 cup mascarpone
1/2 cup frozen raspberries
1 tbsp water
3/4 cup confectioner sugar
1/2 tbsp boiling water
1 tbsp butter, melted
1/2 tsp to 1 tsp raspberries puree
1. Place water, almond milk, butter, salt and sugar in a medium size saucepan and heat over medium heat, stirring occasionally.
2. When the mixture starts to simmer, remove the saucepan from the heat and add the flour.
3. Using a wooden spoon, mix energetically until the thick dough clumps into a ball.
4. Return the saucepan to the heat (medium heat) for a small minute, mixing and moving it around in the pan.
5. Transfer the dough into a mixing bowl and let it rest for 10 minutes, the time it cools down.
6. Meanwhile, turn on the oven to 375F (190C).
7. Once the dough has cooled down, place the mixing bowl on your mixer fitted with the paddle attachment, and beat the dough for a few moments on speed 4.
8. Add 3/4 of the lightly beaten eggs, beat for a minute, then add the rest of the eggs.
The batter should be glossy and smooth.
9. Prepare a baking tray with parchment paper.
10. Using a piping bag fitted with a large tip (or no attachment which works perfectly fine), make straight lines of dough, about 4 inches long (10 cm). Knows that the eclair will double in size, so allow a little space in between each shape, about 3 inches apart. I would recommend to make one or two eclairs test (shaping + baking) before using all your batter at once.
11. Bake in the oven for 20 minutes at 375F (190C). Do not open the oven door while they are cooking otherwise they will collapse and loose their puff.
12. Turn off the oven and leave them for another 10 minutes.
13. Remove from the oven, and let the choux shells cool down completely before adding the filling.
14. Using a mixer, whip the heavy cream with sugar for 2-3 minutes until soft peaks form.
15. Add mascarpone, and gently combine (either using a spatula or on low speed) until creamy and soft.
16. Raspberry puree: Place your frozen raspberries with the tablespoon of water into a saucepan over medium heat and let it simmer for a few minutes.
17. Transfer the raspberries into a sieve and with the help of a tablespoon pressed into the fruits to allow the juice and pulp to pass through. Make sure to place a bowl under and scrape the bottom of your sieve to collect all the seedless puree. Discard the seeds.
18. Add your raspberry puree to the creamy Chantilly (keep a teaspoon aside for the glaze), then combine well with the help of a spatula.
19. Using a piping bag with a small round tip, carefully insert the tip into the side of the shell. Fill slowly until the shell is full. You may need to fill from both sides to fill the entire shell.
20. Whisk confectioners sugar, boiling water, raspberry puree (1/2 tsp for a pale pink color or 1 tsp for a deep pink color) and melted butter until smooth. The raspberry glaze should not be running.
21. Simply brush the top of each éclair with the glaze, it should set immediately. Topped them with fresh raspberries as a final touch.
Keep the éclairs in the fridge if you are able to resist them.
Cheers Xx
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