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Raspberry Eclairs

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Holiday season is upon us and I’m busting out everything from fast and easy to stepped up desserts.

Raspberry Eclairs via Bakers Royale

Yes, these raspberry eclairs are a bit more work, but I promise you, they are well worth it. And they’re also great if you need a show-stopping dessert and don’t want to mess with anything too time consuming.

Can you believe Christmas is less than 9 weeks away? Hello, where have I been? Time is zooming by me faster than the creeping crows feet on my face. Wah, but true. With that, stepped up desserts like this one can’t take up too much time.

Raspberry Eclairs from Bakers Royale

When you give this a go, don’t skip the raspberries, they make this dessert. To save time, you can make the pate choux three days ahead and keep them tightly covered on the counter. The rest of this recipe comes together quickly and easily. This is a good thing since the baby is becoming more aware and tugging at me for attention and entertainment. For those of you with kids, remember those days when you had to hide and throw your voice so the baby wouldn’t know you were near. Yup, I’m there – tip toeing around and using Sponge Bob’s voice instead of mine as needed.

Raspberry Eclairs with Bakers Royale

For more inspiration and recipe ideas  like this one, head over to Driscoll’s Berries website.

Raspberry Eclairs via Bakers Royale 210x260

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Raspberry Éclairs

Yield: Makes: 2 dozen (2 1/2 inch éclairs)

Ingredients:

Pâte à Choux

  • 1 cup water
  • 8 tablespoons unsalted butter
  • 2 tablespoons sugar
  • Pinch salt
  • 1 ½ cups bread flour
  • 3 large eggs plus 2 large egg whites

Honey Whipped Cream (stabilized)

  • 4 teaspoons cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy cream
  • ¼ cup honey

Chocolate Glaze

  • 6 oz (about 1 cup) dark chocolate 65% cacao, chopped and melted
  • 5 ½ oz (about 1 cup) white chocolate, chopped and melted

Directions:

Preparation: Heat oven to 400°F and line a baking sheet with parchment paper.

Pâte à Choux

  1. Place water, butter, sugar and salt in a saucepan and bring to a boil over medium heat.  Remove pan from heat, add bread flour and stir until combined. Return pan to stove over medium heat and stir in circular motion until dough forms a ball at the center of pan.  Transfer dough to stand mixer bowl and let rest 5 minutes.
  3. Fit stand mixer with a whisk attachment. Add in one egg at a time and mix on medium until fully combined before adding remaining eggs and egg whites. Dough should be smooth, if not, continue to mix until dough is free of lumps.
  5. Place dough in a pastry bag fitted with a large round tip (Ateco 9 pt, ¾ inch). Pipe 24 (2-inch) lines, two inches apart onto parchment lined pan. Bake 20 minutes or until golden brown. Remove from oven and pierce each one with a paring knife to release the steam.

Honey Whipped Cream

  1. Place cold water in a microwave-safe shallow bowl. Sprinkle gelatin over cold water. Let stand until gelatin has bloomed (the water will absorb the powdered gelatin and the mixture will become solid). Place bowl in microwave and heat for 10 seconds on low-power or until mixture dissolves and resembles syrup consistency. Set aside to cool slightly.
  2. Place heavy cream in a chilled bowl and beat with an electric mixer on medium-high speed until soft peaks from. Turn off mixer and add honey. Turn mixer to low and beat until combined. Slowly add gelatin mixture while beating cream. Beat until stiff peaks form.

Assembly

  1. Split éclairs horizontally in half and fill each bottom portion with whipped cream. Slice raspberries in half and layer on top of whipped cream. Dip top half of éclairs into melted dark chocolate and drizzle horizontal white chocolate lines on top. Drag a toothpick through the white chocolate lines vertically. Place chocolate glazed tops onto remain

Comments

  6. Your photo drew me in on Instagram. So beautiful, and they look decadent. Putting these on my Baking Bucket List. Thanks for sharing, and stressing me out about Christmas…

  11. These are gorgeous, Naomi! I made eclairs for the first time this year, so I’m feeling confident that I can tackle these. They are works of art!

  14. My goodness I can’t believe Christmas is so close. And Thanksgiving, too, for that matter!
    Saw these on IG last night and swooned my little heart out. Breathtaking!

  21. These are so beautiful!! I love raspberry and chocolate together and I LOVE the white chocolate design on the top 🙂

  23. can’t decide what is more beautiful – the eclairs or the photos!! love these!

  26. So pretty! Eclairs have a special place in my heart as do raspberries. I Love these!

  28. Hahahaha omgnesss that is sooo awesome! I can’t believe you actually throw your voice off and talk about it. I thought it was just a “weird Ellie” thing. 😀 And these are truly stopping zee show! They’re so pretty and I know they’re equally tasty~eclair has recently become one of my favorites and I probably give in to that craving a couple of times a month.

  30. Well, I’m obviously late to this party but these look so incredible! I love that you share both accessible and challenging recipes! You keep me on my toes, Naomi! Yum!

  35. These are absolutely stunning looking!!! And I think using Sponge Bob’s voice is something all parents go through…I remember my kids watching that and Dora when they were younger. Now it’s video games and Netflix 🙂

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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