Elegant Raspberry Eclairs: A Dreamy Homemade Recipe

Sweet pastry lovers adore these elegant raspberry eclairs that blend delicate choux pastry with luscious raspberry cream.

Crisp golden shells cradle a silky raspberry-infused filling that melts on your tongue.

The classic French dessert takes a fruity twist with bright, tangy raspberry notes dancing through each delectable bite.

Delicate pastry meets vibrant berry flavor in this stunning treat that looks as incredible as it tastes.

Crafted with precision and passion, these eclairs transform a traditional dessert into a show-stopping sensation.

Prepare to delight your senses and impress even the most discerning dessert enthusiasts with this irresistible French-inspired creation.

Raspberry Cream Eclairs: Why You’ll Crave Them

• Create stunning raspberry cream eclairs that look like they're straight from a fancy French patisserie, impressing guests with professional-level baking skills.
• Whip up these delightful pastries without spending hours in the kitchen, making them perfect for spontaneous dessert cravings or last-minute gatherings.
• Enjoy the vibrant combination of tangy raspberries and creamy filling that delivers a refreshing twist on traditional eclairs, making each bite a delightful sensory experience.
• These eclairs appeal to all ages, offering a sophisticated dessert that's equally exciting for children and sophisticated enough for adult palates.

All About the Ingredients for Raspberry Cream Eclairs

• Unsalted Butter: Essential fat that provides richness and helps create a tender pastry texture.
• All-Purpose Flour: The main structural component for creating the éclair shell.
• Large Eggs: Crucial for binding the dough and adding structure to the pastry.
• Granulated Sugar: Adds a subtle sweetness to the pastry base.
• Kosher Salt: Enhances the overall flavor of the pastry.
• Water: Helps create the right consistency for the choux pastry.

• Fresh Raspberries: Provides fresh, vibrant fruit flavor and natural color to the cream.
• Cream Cheese: Creates a smooth and creamy base for the filling.
• Heavy Cream: Adds richness and helps stabilize the filling.
• Honey: Provides natural sweetness and depth of flavor.
• Vanilla Extract: Adds a classic aromatic flavor to the cream.
• Gelatin: Helps set and stabilize the cream filling.
• Confectioners' Sugar: Adds sweetness and helps thicken the filling.
• Freeze-Dried Raspberries: Intensifies the raspberry flavor.

• Fresh Raspberries, Confectioners' Sugar, Vanilla Extract, Kosher Salt: Combine to create a smooth, sweet raspberry glaze that adds both flavor and visual appeal to the éclairs.

What You’ll Need for Elegant Eclairs

• Mixing Bowls: Essential for preparing filling and dough, various sizes recommended.
• Saucepans: Medium and small sizes needed for heating butter, cream, and making choux pastry.
• Whisk: Perfect for mixing cream cheese, gelatin, and blending ingredients smoothly.
• Fine Mesh Sieve: Crucial for straining raspberry juice for glaze.
• Piping Bag: Required for shaping éclair shells and filling pastries with cream.
• Baking Sheets: Lined with parchment paper for baking éclair shells.
• Measuring Cups and Spoons: Precise measurements for ingredients.
• Spatula: Helpful for stirring and scraping mixtures.
• Electric Mixer (optional): Can help mix cream cheese filling more efficiently.

How to Make Raspberry and Cream Eclairs

Step 1: Craft Raspberry Cream Filling

Bloom gelatin by mixing water and gelatin in a small bowl.

Mash fresh raspberries in a large mixing bowl.

Add cream cheese, honey, confectioners’ sugar, vanilla extract, and powdered freeze-dried raspberries.

Blend until the mixture becomes silky smooth.

Step 2: Activate Gelatin Magic

Gently warm heavy cream in a saucepan.

Once heated, dissolve the gelatin mixture completely.

Pour the gelatin-cream blend into the cream cheese mixture, stirring until fully incorporated.

Refrigerate to set the filling.

Step 3: Create Choux Pastry Dough

Combine butter, sugar, salt, and water in a saucepan.

Bring to a rolling boil.

Quickly stir in flour until the dough forms a compact ball.

Allow to cool slightly.

Gradually add eggs one at a time, mixing thoroughly after each addition to create a smooth, glossy dough.

Step 4: Transform Dough Into Golden Shells

Heat oven to 375F (190C).

Pipe dough into elegant 3-inch strips on lined baking sheets.

Bake until shells turn golden and puff beautifully, about 25-30 minutes.

Create small vents in each pastry to prevent sogginess.

Step 5: Whip Up Vibrant Raspberry Glaze

Crush fresh raspberries and strain through a fine sieve to extract pure juice.

• Confectioners' sugar
• Vanilla extract
• Kosher salt

Whisk until the glaze becomes luxuriously smooth.

Step 6: Assemble Decadent Eclairs

Pipe the chilled raspberry cream filling into cooled pastry shells.

Daintily dip éclair tops into the raspberry glaze.

Allow glaze to set before serving these irresistible treats.

Tips for Gorgeous Raspberry Eclairs Every Time

• Ensure gelatin dissolves completely in warm cream to prevent lumpy texture and guarantee smooth raspberry cream filling.
• Poke small holes in éclair shells immediately after baking to release steam and maintain crisp, airy structure.
• Use consistent pressure when piping choux pastry to create uniform éclair shells with even height and width.
• Refrigerate raspberry cream filling for at least 30 minutes to achieve ideal spreadable texture and enhance flavor melding.
• Dip éclair tops quickly and evenly into raspberry glaze, allowing excess to drip off for a clean, professional finish.

Fun Ways to Remix Raspberry Cream Eclairs

• Gluten-Free Raspberry Cream Eclairs: Replace all-purpose flour with gluten-free flour blend and almond flour for a celiac-friendly version that maintains the delicate pastry texture.
• Vegan Raspberry Cream Eclairs: Swap cream cheese with cashew cream, use coconut milk instead of heavy cream, and replace eggs with aquafaba or flax eggs to create a plant-based alternative.
• Low-Sugar Raspberry Cream Eclairs: Substitute honey and confectioners' sugar with stevia or monk fruit sweetener, reducing overall sugar content while preserving the vibrant raspberry flavor.
• Chocolate Raspberry Cream Eclairs: Add cocoa powder to the choux pastry and incorporate melted dark chocolate into the raspberry cream filling for a rich, decadent variation.

Serving Up Raspberry Cream Eclairs Beautifully

• Berry Bliss Pairing: Serve these elegant eclairs alongside a scoop of vanilla bean ice cream or a chilled raspberry sorbet for a refreshing contrast.
• Afternoon Tea Delight: Present these raspberry cream eclairs on a beautiful tiered stand during afternoon tea, accompanied by light chamomile or Earl Grey tea.
• Decorative Touch: Sprinkle the remaining freeze-dried raspberry powder or fresh raspberry pieces on top of the glazed eclairs for added texture and visual appeal.
• Elegant Dessert Platter: Arrange the eclairs on a marble or white ceramic platter, garnished with fresh mint leaves and whole raspberries for an Instagram-worthy presentation.

How to Keep Raspberry Cream Eclairs Fresh

• Store filled eclairs in an airtight container in the refrigerator for up to 2 days. Keep them away from strong-smelling foods to prevent flavor absorption.
• Wrap unfilled pastry shells individually in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature and crisp in a 350°F oven for 5 minutes before filling.
• Store cream filling and pastry shells separately to maintain crispness. Fill eclairs just before serving to keep the shells crunchy and fresh.
• Gently warm unfilled shells in a 350°F oven for 3-5 minutes to restore crispness. Add fresh filling after reheating to maintain the best texture and flavor.

FAQs

• What ingredients make the raspberry cream filling unique?

The cream cheese, honey, and freeze-dried raspberries create a rich, tangy, and intensely flavored filling that balances sweetness with a delicate raspberry essence.

• Why is gelatin important in this recipe?

Gelatin helps stabilize the cream filling, giving it a smooth, firm texture that holds its shape when piped into the éclair shells and prevents the filling from becoming runny.

• How do I ensure my choux pastry turns out perfectly?

Mix the flour into the butter-water mixture until it forms a smooth ball, then add eggs one at a time, ensuring each is fully incorporated before adding the next to create a smooth, glossy dough.

Elegant Raspberry Eclairs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 39 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Delicate raspberry eclairs showcase French pastry mastery with silky cream and fresh berries. Pastry chefs and home bakers can craft these elegant desserts, creating a luxurious treat you’ll savor with each delightful bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 large eggs
• 8 ounces (226 grams) cream cheese, room temperature
• 3/4 cup (180 milliliters) heavy cream
• 1 cup (150 grams) fresh raspberries
• 1 cup (130 grams) fresh raspberries (for glaze)

Dry Ingredients:

• 3/4 cup (90 grams) all-purpose flour
• 2 cups (240 grams) confectioners sugar
• 1/2 cup (30 grams) freeze-dried raspberries, powdered
• 2 teaspoons granulated sugar
• 2 teaspoons confectioners sugar

Liquid and Flavor Ingredients:

• 6 tablespoons unsalted butter
• 3 tablespoons honey
• 1 tablespoon water
• 1 teaspoon gelatin
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon vanilla extract (for glaze)
• 1/2 teaspoon kosher salt
• 1 pinch kosher salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the gelatin by mixing water and let it bloom, creating a foundation for the raspberry cream filling.
2. Crush fresh raspberries in a large mixing bowl, then incorporate cream cheese, honey, confectioners’ sugar, vanilla extract, and powdered freeze-dried raspberries until achieving a smooth consistency.
3. Gently warm heavy cream in a saucepan, then dissolve the bloomed gelatin completely into the cream.
4. Pour the gelatin-cream mixture into the raspberry cream mixture, stirring until thoroughly combined. Refrigerate to set the filling.
5. Combine butter, sugar, salt, and water in a saucepan, bringing to a rolling boil over medium heat.
6. Add flour to the boiling mixture, stirring vigorously until the dough forms a cohesive ball and separates from the pan’s sides.
7. Allow the dough to cool slightly, then incorporate eggs one at a time, mixing thoroughly after each addition to create a smooth, elastic choux pastry.
8. Preheat the oven to 375°F (190°C) and prepare baking sheets with parchment paper.
9. Pipe the choux pastry into 3-inch elongated strips on the prepared baking sheets.
10. Bake for 25-30 minutes until the éclair shells turn golden brown and puff up significantly.
11. After baking, create small holes in each pastry to release steam and prevent sogginess.
12. Mash fresh raspberries and strain the juice through a fine sieve to create a vibrant glaze base.
13. Blend the raspberry juice with confectioners’ sugar, vanilla extract, and a pinch of salt until smooth.
14. Once the éclair shells are completely cooled, fill them with the chilled raspberry cream using a piping bag.
15. Dip the filled éclair tops into the prepared raspberry glaze, allowing the coating to set before serving.

Notes

• Gelatin Blooming Technique: Always bloom gelatin in cold water first to ensure smooth incorporation and prevent lumps in your cream filling.
• Egg Incorporation Trick: Add eggs to choux pastry one at a time, mixing thoroughly to create a glossy, smooth dough that ensures perfect éclair texture.
• Moisture Prevention: Poke small holes in baked éclair shells to release steam, preventing soggy bottoms and maintaining a crisp pastry structure.
• Gluten-Free Adaptation: Replace all-purpose flour with a gluten-free flour blend in the choux pastry to make the recipe suitable for those with gluten sensitivities.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 204
• Sugar: 17 g
• Sodium: 126 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 55 mg