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
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
Instructions
- Prepare the gelatin by mixing water and let it bloom, creating a foundation for the raspberry cream filling.
- 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.
- Gently warm heavy cream in a saucepan, then dissolve the bloomed gelatin completely into the cream.
- Pour the gelatin-cream mixture into the raspberry cream mixture, stirring until thoroughly combined. Refrigerate to set the filling.
- Combine butter, sugar, salt, and water in a saucepan, bringing to a rolling boil over medium heat.
- Add flour to the boiling mixture, stirring vigorously until the dough forms a cohesive ball and separates from the pan’s sides.
- 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.
- Preheat the oven to 375°F (190°C) and prepare baking sheets with parchment paper.
- Pipe the choux pastry into 3-inch elongated strips on the prepared baking sheets.
- Bake for 25-30 minutes until the éclair shells turn golden brown and puff up significantly.
- After baking, create small holes in each pastry to release steam and prevent sogginess.
- Mash fresh raspberries and strain the juice through a fine sieve to create a vibrant glaze base.
- Blend the raspberry juice with confectioners’ sugar, vanilla extract, and a pinch of salt until smooth.
- Once the éclair shells are completely cooled, fill them with the chilled raspberry cream using a piping bag.
- 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