Name: Raspberry And Cream Éclairs
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Cuisine: Dessert
Ingredients: 1 tbsp water.; 1 tsp gelatin.; 1 cup fresh raspberries.; 8 oz cream cheese, room temperature.; 3 tbsp honey.; 2 tbsp confectioners’ sugar.; 1 ½ tsp vanilla extract.; ½ cup freeze-dried raspberries, powdered.; ¾ cup heavy cream.; 6 tbsp unsalted butter.; 2 tsp granulated sugar.; ½ tsp kosher salt.; ¾ cup all-purpose flour.; 3 large eggs.; 1 cup fresh raspberries (for glaze).; 2 cups confectioners’ sugar (for glaze).; ¾ tsp vanilla extract (for glaze).; Pinch of kosher salt.

Raspberry And Cream Éclairs are an elegant and delightful dessert, combining the lightness of choux pastry with a rich raspberry cream filling and a delicate raspberry glaze. These éclairs are perfect for special occasions or when you want to impress guests with a beautiful, delicious treat. The filling is made with fresh raspberries, cream cheese, honey, and a touch of gelatin to create a creamy, smooth texture. The choux pastry is baked until golden brown and filled with the raspberry cream, then topped with a glaze made from fresh raspberries. These éclairs are not only beautiful but also bursting with flavor, making them a must-try dessert for anyone who loves delicate and fruity pastries.

Raspberry And Cream Éclairs are an elegant and delicate dessert that combines the rich flavors of fresh raspberries with a light and airy pastry. Whether you’re serving them for a special occasion or simply as a treat, these éclairs are sure to impress. Filled with a smooth raspberry cream and topped with a fruity glaze, they offer a perfect balance of sweetness and tartness.

Let’s dive into the ingredients needed to create these delicious éclairs.

INGREDIENTS

Water: 1 tablespoon of water is used to bloom the gelatin, which helps stabilize the raspberry cream filling.
Gelatin: 1 teaspoon of gelatin is essential to give the raspberry cream its smooth and firm texture.
Fresh Raspberries: You’ll need 1 cup of fresh raspberries for both the filling and the glaze, providing a burst of natural flavor.
Cream Cheese: 8 oz of cream cheese, at room temperature, gives the filling its rich and creamy base.
Honey: 3 tablespoons of honey add a touch of natural sweetness to the raspberry cream.
Confectioners’ Sugar: 2 tablespoons for the filling and 2 cups for the glaze ensure just the right amount of sweetness throughout.
Vanilla Extract: 1 ½ teaspoons of vanilla extract for the filling and ¾ teaspoon for the glaze add a subtle depth of flavor.
Freeze-Dried Raspberries: ½ cup powdered freeze-dried raspberries are mixed into the cream for an intensified raspberry flavor.
Heavy Cream: ¾ cup is used to make the raspberry cream filling smooth and light.
Butter: 6 tablespoons of unsalted butter are used to make the choux pastry dough.
Sugar: 2 teaspoons of granulated sugar add a slight sweetness to the pastry.
Kosher Salt: ½ teaspoon in both the pastry and the glaze to balance the flavors.
Flour: ¾ cup of all-purpose flour forms the base of the choux dough.
Eggs: 3 large eggs help create the light and airy structure of the éclairs.

INSTRUCTIONS

Step 1: Prepare the Raspberry Cream Filling: In a small bowl, mix 1 tablespoon of water with 1 teaspoon of gelatin and set aside to bloom. In a mixing bowl, crush 1 cup of fresh raspberries and blend them with 8 oz of room temperature cream cheese, 3 tablespoons of honey, 2 tablespoons of confectioners' sugar, 1 ½ teaspoons of vanilla extract, and half of the powdered freeze-dried raspberries. Stir until smooth and combined.
Step 2: Incorporate Gelatin: In a small saucepan, warm ¾ cup of heavy cream. Stir in the gelatin mixture until fully melted. Once dissolved, pour this into the raspberry-cream cheese mixture and blend until smooth. Cover the bowl and refrigerate the raspberry cream until it sets.
Step 3: Prepare the Pastry Dough (Choux): In a medium saucepan, bring 6 tablespoons of unsalted butter, 2 teaspoons of sugar, ½ teaspoon of kosher salt, and ¾ cup of water to a boil over medium heat. Stir in ¾ cup of all-purpose flour until the dough comes together and pulls away from the sides of the pan. Allow it to cool for a few minutes before adding 3 large eggs one at a time, stirring well after each addition until the dough is smooth and shiny.
Step 4: Bake the Éclair Shells: Preheat the oven to 375°F (190°C). Pipe the choux dough onto a lined baking sheet in 3-inch strips, leaving space between each. Bake for 25-30 minutes or until golden brown and puffed. After baking, poke a hole in each éclair to release steam and prevent sogginess.
Step 5: Make the Raspberry Glaze: In a small bowl, mash 1 cup of fresh raspberries and strain the juice through a fine sieve. Mix the raspberry juice with 2 cups of confectioners' sugar, ¾ teaspoon of vanilla extract, and a pinch of kosher salt. Stir until smooth to create the glaze.
Step 6: Fill and Glaze the Éclairs: Once the éclairs have cooled, fill each shell with the chilled raspberry cream using a piping bag. Dip the tops of the éclairs into the raspberry glaze, allowing the glaze to set before serving.

Serving and Storage Tips

Serve the Raspberry And Cream Éclairs fresh for the best texture and flavor. The combination of the light pastry, creamy filling, and fruity glaze is irresistible when enjoyed the same day.
For storage, keep the éclairs in an airtight container in the refrigerator for up to 2 days. However, the pastry may lose some of its crispness over time, so it's best to enjoy them as soon as possible.
If you want to prepare them ahead of time, you can make the éclair shells and raspberry cream in advance. Store the shells at room temperature and refrigerate the cream. Assemble the éclairs just before serving for maximum freshness.
Freeze the unfilled éclair shells for up to 1 month. Reheat them in the oven before filling and glazing for that fresh-baked taste.

Helpful Notes

If you don't have fresh raspberries on hand, you can use frozen raspberries for both the filling and the glaze. Just be sure to thaw and strain them well before using.
For extra stability, you can add a teaspoon of cornstarch to the raspberry glaze to help it set more firmly on the éclairs.
Feel free to experiment with different fillings, such as chocolate ganache or whipped cream, to complement the raspberry glaze for variety.

Tips from well-known chefs

Jacques Pépin: Ensure your choux pastry is smooth and shiny before baking to achieve a perfect puff and texture in your éclairs.
Dominique Ansel: Don’t be afraid to mix in other fruit flavors like passionfruit or lemon into the glaze to add a unique twist to your éclairs.
Julia Child: Take the time to chill the cream filling properly—it will ensure a firm, smooth texture when you pipe it into the éclairs.