Raspberry Éclairs

Ingredients

• 0.5 cup water
• 0.5 cup unsalted butter (cut into small pieces)
• 1 tsp granulated sugar
• 0.25 tsp fine salt
• 1 cup all-purpose flour (sifted)
• 4 large eggs (about 200 g without shells)
• 2 cup whole milk
• 6 egg yolks (large)
• 0.67 cup granulated sugar (for the pastry cream)
• 0.25 cup cornstarch
• 2 tbsp unsalted butter (for the pastry cream)
• 1 tsp vanilla extract
• 1 cup fresh raspberries (for the pastry cream)
• 8 oz Valrhona Raspberry Inspiration chocolate (for the glaze; substitute fondant icing or white chocolate with pink food coloring)
• 0.5 cup heavy cream (for the glaze)
• 2 tbsp freeze-dried raspberry powder (optional, mixed into powdered sugar or glaze for extra raspberry flavor)
• 1 cup powdered sugar (optional, for a fondant-style glaze)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and fit a piping bag with a large French star or open-star tip.

2. 2

   Make the pâte à choux: combine the water, butter, sugar, and salt in a saucepan over medium heat. Bring to a full simmer so the butter is completely melted.

3. 3

   Add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

4. 4

   Continue stirring the dough over medium-low heat for 1–2 minutes, until a thin film forms on the bottom of the pan and the dough feels dry rather than wet.

5. 5

   Transfer the dough to a mixing bowl and cool for 5 minutes. Beat in the eggs one at a time, adding the next only after the previous egg is fully absorbed. The finished dough should be smooth, glossy, and thick enough to hold a piped ridge.

6. 6

   Pipe ten éclairs approximately 5–6 inches (13–15 cm) long onto the prepared sheets, leaving space between them. Lightly smooth any pointed ends with a damp fingertip.

7. 7

   Bake for 30–35 minutes, until the éclairs are deeply golden and crisp. Do not open the oven during the first 25 minutes. Turn off the oven, crack the door, and let the shells dry for 10 minutes. Transfer them to a rack to cool completely.

8. 8

   Make the raspberry pastry cream: warm the milk in a saucepan until steaming but not boiling. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale.

9. 9

   Slowly whisk the hot milk into the yolk mixture to temper it. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it comes to a boil and thickens to a pudding-like consistency.

10. 10

    Remove the pastry cream from the heat. Whisk in the butter and vanilla, then fold or blend in the raspberries until evenly incorporated. Press plastic wrap directly onto the surface and chill until cold, at least 1 hour.

11. 11

    Make the glaze: gently heat the heavy cream until steaming. Pour it over the Raspberry Inspiration chocolate and let it stand for 1 minute. Stir from the center outward until smooth and glossy. If using the alternative glaze, tint melted white chocolate pink or mix freeze-dried raspberry powder into powdered sugar with enough liquid to make a spreadable icing.

12. 12

    Use a small plain piping tip to make three holes along the underside of each cooled éclair. Pipe the chilled raspberry pastry cream into the shells until full, wiping away any excess.

13. 13

    Dip or spread the raspberry glaze over the tops of the filled éclairs. Decorate with fresh raspberries or a light dusting of freeze-dried raspberry powder, if desired.

14. 14

    Chill briefly to set the glaze, then serve the éclairs the same day for the crispest shells.

Notes

The accessible source excerpt does not provide the author's full ingredient list or method; the recipe above is a conventional reconstruction based on the title and description. The author specifically notes that Valrhona Raspberry Inspiration is expensive and may be replaced with traditional fondant icing or white chocolate tinted pink. Freeze-dried raspberry powder can be combined with powdered sugar for extra flavor. Store filled éclairs refrigerated and serve within 24 hours; the shells can be baked one day ahead and kept airtight.

Nutrition per serving

• dessert
• French pastry
• baked
• fruit dessert
• raspberry
• summer
• vegetarian