Best 2 Raspberry And Cream Éclairs Recipes

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Indulge in a delightful culinary journey with our Raspberry and Cream Éclairs, a symphony of flavors that will tantalize your taste buds. These delicate pastries are crafted with a crisp choux pastry, filled with a luscious raspberry cream, and topped with a rich chocolate ganache. Each bite offers a perfect balance of sweet and tangy, with a textural contrast between the crisp éclair shell and the creamy filling.

In addition to the classic Raspberry and Cream Éclairs, this article presents a delightful collection of éclair variations that cater to diverse preferences. Chocolate lovers will relish the Chocolate Éclairs, filled with a decadent chocolate cream and enrobed in a luscious chocolate glaze. For a fruity twist, try the Lemon Éclairs, bursting with a refreshing lemon curd filling and topped with a zesty lemon glaze.

Those who enjoy nutty flavors will adore the Pistachio Éclairs, featuring a creamy pistachio filling and a sprinkle of chopped pistachios for an added crunch. Coffee enthusiasts will delight in the Coffee Éclairs, infused with a rich coffee cream and adorned with a dusting of cocoa powder.

Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice bakers can achieve éclair perfection. With its detailed descriptions and helpful tips, this article empowers you to create an assortment of éclairs that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-GLAZED RASPBERRY ECLAIRS



Chocolate-Glazed Raspberry Eclairs image

I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 1 dozen.

Number Of Ingredients 16

1/2 cup sugar
1/4 cup cornstarch
2 cups whole milk
4 large egg yolks, room temperature
2 tablespoons unsalted butter
1/2 cup water
6 tablespoons unsalted butter, cubed
1/4 cup whole milk
2 teaspoons sugar
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs, room temperature
2/3 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
1 cup fresh raspberries

Steps:

  • In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold., Preheat oven to 425°. For pastry, in a large saucepan, bring water, butter, milk, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a piping bag with a large round tip. Pipe twelve 4-1/2-in. strips about 3 in. apart on parchment-lined baking sheets. Bake for 15 minutes. Reduce oven temperature to 350°; bake until golden brown, 8-10 minutes longer. Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms., For the glaze, in a microwave, melt chocolate chips, cream and corn syrup; stir until smooth. Stir raspberries into chilled pastry filling, mashing berries lightly. Fill eclairs just before serving. Dip tops in chocolate glaze; replace tops. Top with additional fresh raspberries. Let stand until set. Refrigerate leftovers.

Nutrition Facts : Calories 295 calories, Fat 18g fat (11g saturated fat), Cholesterol 144mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.

RASPBERRY & CARDAMOM ECLAIRS



Raspberry & cardamom eclairs image

Take your afternoon tea to the next level with a batch of these bright berry eclairs, with fruity jam, a delicately spiced crème pâtissière and pretty pink fondant icing glaze

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 2h35m

Yield Makes 20 eclairs

Number Of Ingredients 8

1 quantity eclairs and crème pâtissière recipe - see link in method
200g pack raspberries
600g fondant icing sugar
200g raspberry jam
600ml double cream
4 tbsp icing sugar
10 cardamom pods
freeze-dried raspberry pieces, to decorate

Steps:

  • Make the eclairs and crème pâtissière using our classic recipe.
  • Pick out 10 raspberries and set aside. Press the remaining raspberries through a sieve into a large bowl, extracting as much juice as possible. Add the fondant icing sugar and enough water to make a thick icing. Cover with cling film. Transfer the raspberry jam to a piping bag and pipe a line along the bottom half of the split eclairs.
  • Pour the double cream into a bowl and add the icing sugar. Remove the seeds from the cardamom pods, pound them using a pestle and mortar, then tip into the cream. Beat with an electric hand whisk to stiff peaks. Fold through the crème pâtissière, then transfer to a piping bag. Pipe generous blobs over the base of each eclair.
  • Spread the glaze over the top of the eclairs (be careful as they will be delicate). Position the tops on the cream. After every four or five eclairs, decorate the tops while the icing is still wet. Halve the raspberries and put on one end of each eclair. Sprinkle over some freeze-dried raspberry pieces to finish. For more help, see our how to make choux pastry and eclairs video.

Nutrition Facts : Calories 454 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

Tips:

  • Use fresh raspberries. Fresh raspberries have the best flavor and texture for this recipe.
  • Don't overfill the éclairs. The filling should be thick enough to hold its shape, but not so thick that it's difficult to pipe into the éclairs.
  • Bake the éclairs until they're golden brown. This will help them develop a crisp exterior and a light and airy interior.
  • Let the éclairs cool completely before filling them. This will help to prevent the filling from melting.
  • Use a piping bag to fill the éclairs. This will help you to create a neat and even filling.
  • Decorate the éclairs with fresh raspberries and powdered sugar. This will make them look extra special.

Conclusion:

Raspberry and cream éclairs are a delicious and elegant dessert that are perfect for any occasion. They're easy to make and can be customized to your liking. So next time you're looking for a special dessert, give these raspberry and cream éclairs a try. You won't be disappointed!

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