Raspberry And Cream Éclairs (Print version)
Crisp homemade choux éclairs filled with tangy raspberry cream and topped with a fresh raspberry glaze. A bakery-style dessert you can make at home.
# Ingredients:
For the choux pastry
01 -
6 tbsp (85 g) unsalted butter
02 -
3/4 cup (180 ml) water
03 -
2 tsp granulated sugar
04 -
1/2 tsp kosher salt
05 -
3/4 cup (95 g) all-purpose flour
06 -
3 large eggs
For the raspberry cream filling
07 -
1 tbsp water
08 -
1 tsp unflavored gelatin
09 -
1 cup (125 g) fresh raspberries
10 -
8 oz (225 g) cream cheese, room temperature
11 -
3 tbsp honey
12 -
2 tbsp confectioners' sugar
13 -
1 1/2 tsp vanilla extract
14 -
1/2 cup freeze-dried raspberries, powdered
15 -
3/4 cup (180 ml) heavy cream
For the raspberry glaze
16 -
1 cup (125 g) fresh raspberries
17 -
2 cups (240 g) confectioners' sugar
18 -
3/4 tsp vanilla extract
19 -
Pinch of kosher salt
# Instructions:
01 -
Mix the water and gelatin in a small bowl and set aside to bloom. Mash the fresh raspberries, then blend them with the cream cheese, honey, confectioners' sugar, vanilla extract, and freeze-dried raspberry powder until smooth. Warm the heavy cream in a small saucepan, stir in the gelatin mixture until fully dissolved, then pour into the raspberry mixture and blend. Cover and refrigerate until firm.
02 -
Bring the butter, water, sugar, and salt to a boil in a medium saucepan. Stir in the flour until the dough forms a ball and pulls away from the pan sides. Let it cool for about five minutes, then beat in the eggs one at a time until the dough is smooth, thick, and glossy.
03 -
Preheat the oven to 375°F (190°C). Pipe the dough into 3-inch strips onto lined baking sheets, leaving space between each. Bake 25 to 30 minutes until deeply golden and puffed. Poke a small hole in each shell immediately after baking to release steam, then cool completely on a wire rack.
04 -
Mash the fresh raspberries and strain the juice through a fine-mesh sieve. Whisk the raspberry juice with the confectioners' sugar, vanilla extract, and salt until smooth and pourable.
05 -
Pipe the chilled raspberry cream into the cooled shells. Dip the tops of the éclairs into the glaze and let them set before serving.
# Good to know:
01 -
Best served within 2 hours of filling for maximum crispness.