Raspberry and Cream Éclairs

There’s something irresistibly elegant about éclairs. These classic French pastries, made from delicate choux pastry filled with luscious cream and topped with a glossy glaze, are the epitome of indulgence. When infused with the tangy sweetness of raspberries and the richness of whipped cream, raspberry and cream éclairs become the perfect dessert for special occasions or an everyday treat. The combination of tart raspberries, airy pastry, and silky cream creates a delightful balance of flavors and textures. Whether you’re an experienced baker or a beginner ready to take on a rewarding challenge, this recipe will walk you through every step of creating these show-stopping pastries.

Why You’ll Love This Recipe

• Elegant and Impressive: These éclairs look like they came straight from a patisserie, but they’re surprisingly achievable with the right guidance.
• Perfect Flavor Harmony: The tartness of raspberries complements the sweetness of the cream, while the crisp choux pastry adds texture.
• Versatile Dessert: Ideal for celebrations, high tea, or a romantic dinner dessert.
• Customizable: Easily adapt the filling and glaze to match your taste preferences.
• Fun and Rewarding: Learning to make choux pastry and assemble éclairs is a satisfying skill to master.

Preparation Time and Servings

• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 éclairs
• Serving Size: 1 éclair

Nutritional Information (per serving)

• Calories: 240
• Carbohydrates: 22g
• Protein: 5g
• Fat: 15g
• Fiber: 1g
• Sugar: 12g

Ingredients

For the Choux Pastry:

• ½ cup (120ml) water
• ½ cup (120ml) whole milk
• ½ cup (115g) unsalted butter, cut into pieces
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• 1 cup (125g) all-purpose flour
• 4 large eggs, room temperature

For the Raspberry Cream Filling:

• 1 cup (240ml) heavy whipping cream, chilled
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• ½ cup raspberry puree (made from fresh or frozen raspberries)

For the Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tablespoons fresh raspberry puree (strained to remove seeds)
• 1-2 teaspoons milk or cream (adjust as needed for consistency)

Optional Garnish:

• Fresh raspberries
• Powdered sugar for dusting
• Edible flowers

Step-by-Step Instructions

Step 1: Prepare the Choux Pastry

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
3. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball, about 2 minutes.
4. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
5. Beat in the eggs one at a time, mixing thoroughly after each addition. The dough should be smooth, shiny, and pipeable.

Step 2: Pipe and Bake the Éclairs

1. Transfer the dough to a piping bag fitted with a large star or round tip. Pipe 4-5 inch (10-12 cm) long strips onto the prepared baking sheet, spacing them about 2 inches apart.
2. Bake for 15 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and bake for an additional 15-20 minutes, or until the éclairs are golden brown and crisp.
3. Turn off the oven, crack the oven door open slightly, and let the éclairs cool inside for 10 minutes to prevent deflation. Transfer to a wire rack to cool completely.

Step 3: Make the Raspberry Cream Filling

1. In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Gently fold in the raspberry puree until fully incorporated. Be careful not to deflate the whipped cream.
3. Transfer the raspberry cream to a piping bag fitted with a small round tip.

Step 4: Fill the Éclairs

1. Use a small knife to make a slit in the side of each éclair or poke two small holes in the bottom.
2. Insert the piping tip into the slit or holes and fill each éclair with the raspberry cream. You’ll feel the éclair become slightly heavier as it fills.

Step 5: Prepare the Raspberry Glaze

1. In a small bowl, whisk together powdered sugar, raspberry puree, and milk or cream until smooth and pourable. Adjust the consistency as needed.
2. Dip the tops of the filled éclairs into the glaze, letting any excess drip off. Place them on a wire rack to set.

Step 6: Garnish and Serve

1. Garnish the éclairs with fresh raspberries, a dusting of powdered sugar, or edible flowers for an elegant finish.
2. Serve immediately or store in the refrigerator until ready to enjoy.

Ingredient Background

Raspberries

Raspberries bring vibrant color and a slightly tart sweetness to this recipe. Rich in vitamins and antioxidants, they’re an excellent choice for creating a fresh and fruity filling.

Choux Pastry

Choux pastry, or pâte à choux, is a French pastry dough that puffs up beautifully in the oven, creating hollow centers perfect for filling. Its light, crisp texture is a hallmark of éclairs.

Heavy Cream

Heavy cream adds richness and structure to the filling. When whipped, it creates a light, airy texture that complements the éclairs perfectly.

Technique Tips

1. Perfect Choux Pastry: Ensure the dough cools slightly before adding the eggs to prevent scrambling.
2. Consistent Éclairs: Pipe éclairs of uniform size to ensure even baking. Use a ruler as a guide if needed.
3. Prevent Deflation: Allow the éclairs to cool gradually in the oven to maintain their shape.
4. Smooth Glaze: Strain the raspberry puree to remove seeds for a glossy, smooth glaze.
5. Gentle Folding: When incorporating raspberry puree into the whipped cream, use a light hand to preserve its fluffy texture.

Alternative Presentation Ideas

• Mini Éclairs: Pipe smaller éclairs for bite-sized treats, reducing the bake time by a few minutes.
• Éclair Tower: Stack filled and glazed éclairs into a croquembouche-style tower for an impressive dessert centerpiece.
• Chocolate-Raspberry Combo: Drizzle melted dark chocolate over the glaze for added richness.
• Rustic Style: Leave the éclairs unglazed and dust with powdered sugar for a simpler presentation.

Additional Tips for Success

• Keep Ingredients Chilled: Chill the whipped cream and mixing bowl to ensure stable peaks.
• Piping Bag Substitutes: If you don’t have a piping bag, use a zip-top bag with the corner snipped off.
• Plan Ahead: Make the choux pastry and raspberry puree in advance to save time on assembly day.
• Practice Makes Perfect: Choux pastry can take a couple of tries to master, so don’t be discouraged if it’s not perfect the first time.

Recipe Variations

• Chocolate Cream Filling: Replace the raspberry cream with chocolate mousse for a rich, decadent éclair.
• Lemon and Raspberry: Add lemon zest to the raspberry cream for a bright, citrusy twist.
• Vegan Option: Use plant-based cream and milk, along with vegan butter, to create a dairy-free version.
• Nutty Delight: Sprinkle chopped pistachios or almonds on the glaze for added crunch.

Freezing and Storage

• Freezing Éclairs: Unfilled éclairs can be frozen for up to 2 months. Thaw at room temperature and crisp in the oven before filling.
• Filling Storage: Store the raspberry cream in the refrigerator for up to 2 days. Whip it slightly before using if needed.
• Refrigerating Assembled Éclairs: Keep filled éclairs in an airtight container in the refrigerator for up to 24 hours.

Healthier Twist Ideas

• Lightened Cream: Use a lower-fat whipped topping in place of heavy cream.
• Reduce Sugar: Cut back on the sugar in both the filling and glaze for a less sweet dessert.
• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for a fiber boost.
• Fruit Forward: Double the raspberry puree in the filling for an extra fruity flavor.

Serving Suggestions for Events

• Weddings: Arrange éclairs on a tiered dessert stand for a sophisticated addition to a dessert table.
• Afternoon Tea: Serve éclairs alongside hot tea and finger sandwiches for an elegant tea party.
• Brunch: Add éclairs to your brunch spread for a decadent sweet option.
• Holiday Gatherings: Garnish éclairs with gold leaf or glitter for a festive touch.

Special Equipment

• Piping Bags and Tips: Essential for creating beautifully shaped éclairs and precise filling.
• Fine Mesh Sieve: For straining raspberry puree and achieving a smooth glaze.
• Silicone Baking Mat: Helps prevent éclairs from sticking to the pan.
• Offset Spatula: Useful for spreading glaze evenly.

Frequently Asked Questions

1. Why did my éclairs deflate?

Deflation usually occurs if the éclairs were removed from the oven too soon. Allow them to cool gradually in the oven with the door slightly open.

2. Can I make éclairs without a piping bag?

Yes, you can use a zip-top bag with the corner cut off, but a piping bag gives more precise results.

3. Can I use frozen raspberries?

Absolutely! Thaw and puree them before using.

4. Why is my choux pastry dough runny?

The dough may be too warm when the eggs were added, or too many eggs were used. Add eggs gradually to avoid over-loosening the dough.

5. Can I make the éclairs ahead of time?

Yes, you can bake the éclairs and make the filling in advance. Assemble them on the day of serving for maximum freshness.

6. How do I fix runny glaze?

Add more powdered sugar, a tablespoon at a time, until the glaze thickens.

7. Can I use a different fruit?

Yes, strawberries, blackberries, or peaches make excellent substitutes for raspberries.

8. What’s the best way to transport éclairs?

Use a sturdy container with dividers to keep the éclairs stable and prevent smudging during transport.

Conclusion

Raspberry and cream éclairs are the perfect blend of sophistication and indulgence. The crisp choux pastry, tangy raspberry filling, and glossy glaze make every bite a delight. With a bit of practice, you can master this classic pastry and impress your family and friends with a dessert that looks as good as it tastes. So roll up your sleeves, gather your ingredients, and enjoy the rewarding process of creating these stunning éclairs!

Print