Raspberry And Cream Éclairs (Print Version)
Ingredients:
01 -
1 tbsp water.
02 -
1 tsp gelatin.
03 -
1 cup fresh raspberries.
04 -
8 oz cream cheese, room temperature.
05 -
3 tbsp honey.
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2 tbsp confectioners’ sugar.
07 -
1 ½ tsp vanilla extract.
08 -
½ cup freeze-dried raspberries, powdered.
09 -
¾ cup heavy cream.
10 -
6 tbsp unsalted butter.
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2 tsp granulated sugar.
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½ tsp kosher salt.
13 -
¾ cup all-purpose flour.
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3 large eggs.
15 -
1 cup fresh raspberries (for glaze).
16 -
2 cups confectioners’ sugar (for glaze).
17 -
¾ tsp vanilla extract (for glaze).
18 -
Pinch of kosher salt.
Instructions:
01 -
In a small bowl, mix 1 tbsp water with 1 tsp gelatin and set aside to bloom. In a large mixing bowl, mash 1 cup fresh raspberries. Add 8 oz room temperature cream cheese, 3 tbsp honey, 2 tbsp confectioners' sugar, 1 ½ tsp vanilla extract, and half of the powdered freeze-dried raspberries. Mix until smooth.
02 -
Warm ¾ cup heavy cream in a small saucepan. Once warm, add the gelatin mixture, stirring until completely melted. Pour the gelatin-cream mixture into the cream cheese mixture, stirring until combined. Cover and refrigerate the mixture to set.
03 -
In a medium saucepan, bring 6 tbsp unsalted butter, 2 tsp granulated sugar, ½ tsp kosher salt, and ¾ cup water to a boil over medium heat. Stir in ¾ cup all-purpose flour, mixing until the dough forms a ball and pulls away from the sides of the pan. Let it cool for a few minutes. Once slightly cooled, add 3 large eggs one at a time, mixing well after each addition until a smooth dough forms.
04 -
Preheat the oven to 375°F (190°C). Pipe the dough into 3-inch strips onto lined baking sheets. Bake for 25-30 minutes or until golden brown and puffed. Once baked, poke a hole in each pastry to release steam and prevent sogginess.
05 -
In a small bowl, mash 1 cup fresh raspberries and strain the juice through a fine sieve. Mix the raspberry juice with 2 cups confectioners' sugar, ¾ tsp vanilla extract, and a pinch of kosher salt. Stir until smooth.
06 -
Fill the baked and cooled éclairs with the chilled raspberry cream filling using a piping bag. Dip the tops of the éclairs into the raspberry glaze. Allow the glaze to set before serving.
Notes:
01 -
Raspberry and Cream Éclairs are elegant and delicious pastries made with light choux dough, filled with a luscious raspberry cream, and topped with a fruity raspberry glaze. Perfect for special occasions or as an indulgent dessert!.