Raspberry eclairs

Ingredients

Choux Pastry

100 grams (3.55 ounces) milk

100 grams (3.55 ounces) water

3 grams (0.10 ounces) salt

7 grams (0.25 ounces) sugar

4 large eggs

90 grams (3.15 ounces) butter

110 grams (3.90 ounces) flour

powdered sugar for sprinkling

Raspberry Crumble

50 grams (1.75 ounces) flour

8 grams (0.30 ounces) almond flour

28 grams (1.00 ounces) butter

20 grams (0.70 ounces) powdered sugar

1 gram (0.05 ounces) salt

10 grams (0.35 ounces) egg

30 grams (1.05 ounces) raspberry chocolate

3 grams (0.10 ounces) cocoa butter

Whipped Raspberry Ganache

40 grams (1.40 ounces) raspberry puree

1 gram (0.05 ounces) gelatin

6 grams (0.20 ounces) water for the gelatin

25 grams (0.90 ounces) raspberry chocolate

80 grams (2.80 ounces) cream (33-35%)

Raspberry Icing

100 grams (3.55 ounces) powdered sugar

30 milliliters (1.00 fl ounce) raspberry puree

Instructions

Step 1

Éclairs are named after the French word for 'lightning' or 'flash.' If you follow this recipe, you'll see why, as they tend to disappear quickly! Featuring raspberry in three different components—the whipped ganache, crumble, and icing—they are bursting with flavor and delightfully charming.

Step 2

### Choux Pastry

Step 3

1. In a saucepan, combine 100 grams (3.55 ounces) of milk and 100 grams (3.55 ounces) of water. Add 3 grams (0.10 ounces) of salt and 7 grams (0.25 ounces) of sugar. Cut 90 grams (3.15 ounces) of butter into small pieces and add to the mixture. Bring to a boil over medium heat and let it simmer for 30 seconds.

Step 4

Be sure to stir to prevent the mixture from sticking to the bottom.

Step 5

2. Remove from heat and add 110 grams (3.90 ounces) of flour all at once. Stir until the dough is smooth, then return it to the heat and cook for about 1.5 to 2 minutes.

Step 6

Mix until the dough forms a ball and leaves a thin film on the bottom of the pan.

Step 7

3. Transfer the dough to a mixer bowl and stir at low speed until it cools to about 55°C (131°F).

Step 8

4. Gradually add 4 large eggs, one at a time, mixing fully between additions. The dough should be smooth, glossy, and fall off the spoon easily.

Step 9

It's okay if you have a little bit of egg left over if the dough reaches the desired consistency before you've added it all.

Step 10

5. Transfer the dough to a pastry bag fitted with a 16mm (0.63 inch) star attachment. Chill in the refrigerator for about 30 minutes.

Step 11

6. Preheat oven to 175°C (347°F). Grease a baking sheet lightly with butter and pipe the éclairs onto it, spacing them about 5 cm (2 inches) apart.

Step 12

Try piping at a slight diagonal to prevent the éclairs from swelling and touching each other during baking.

Step 13

7. Sprinkle powdered sugar on top and place the baking sheet in the oven. Immediately reduce the temperature to 170°C (338°F) and bake for 10 minutes. Then reduce the heat to 160°C (320°F) and bake for another 35 to 50 minutes, until golden brown.

Step 14

### Raspberry Crumble

Step 15

1. Preheat oven to 155°C (311°F). Sift 50 grams (1.75 ounces) of flour with 20 grams (0.70 ounces) of powdered sugar into a mixing bowl. Add 8 grams (0.30 ounces) of almond flour and 1 gram (0.05 ounces) of salt.

Step 16

2. Cut 28 grams (1.00 ounces) of cold butter into small cubes and add to the dry mixture. Quickly blend to a sandy consistency.

Step 17

Work quickly to avoid melting the butter.

Step 18

3. Add 10 grams (0.35 ounces) of beaten egg and mix until the dough forms a lump. Shape into a sausage and freeze.

Step 19

4. Grate the frozen dough and spread evenly on a parchment-lined baking sheet. Bake for about 18 minutes until lightly golden. Cool completely.

Step 20

5. Melt 30 grams (1.05 ounces) of raspberry chocolate, heating to 50°C (122°F). Add 3 grams (0.10 ounces) of chopped cocoa butter and cool to 32°C (90°F), stirring until combined. Mix with the crumbled dough.

Step 21

### Whipped Raspberry Ganache

Step 22

1. Melt 25 grams (0.90 ounces) of raspberry chocolate using short pulses in a microwave. Set aside.

Step 23

2. Soak 1 gram (0.05 ounces) of gelatin in 6 grams (0.20 ounces) of cold water.

Step 24

3. Heat 40 grams (1.40 ounces) of raspberry puree to 80°C (176°F). Add the gelatin and dissolve completely. Pour over the melted chocolate and blend until smooth.

Step 25

4. Add 80 grams (2.80 ounces) of cold cream and mix gently. Cover with plastic wrap touching the surface and refrigerate for 10-12 hours.

Step 26

Make sure to whisk the ganache before using it to fill the éclairs.

Step 27

5. Slice the éclairs along the bottom and fill them with the whipped ganache and fresh raspberries. Close the bottom and wrap each éclair tightly with plastic wrap. Chill for at least 1 hour.

Step 28

### Raspberry Icing

Step 29

1. Heat 30 milliliters (1.00 fl ounce) of raspberry puree to 40°C (104°F) and mix with 100 grams (3.55 ounces) of powdered sugar until fully combined. Glaze the éclairs immediately.

Servings

Elevate your eclairs with a presentation that's as captivating as their flavor. Freshly baked eclairs are best enjoyed with a dollop of lightly sweetened whipped cream on the side. For an extra burst of flavor, place a few fresh raspberries on each plate, adding vibrant color and a fresh contrast. Hosting a brunch? Serve these eclairs alongside a tangy raspberry mimosa to complement the pastry's rich raspberry notes. Arrange them on a tiered cake stand for an elegant touch that will make any occasion feel special. For a casual gathering, consider setting up a DIY "Éclair Bar." Provide an array of toppings such as crushed nuts, chocolate shavings, and extra raspberry puree. Allow guests to customize their eclairs for a hands-on, interactive dessert experience they're sure to remember.

Equipment

Stand Mixer with Paddle Attachment

Essential for mixing the dough smoothly and efficiently. If you don't have one, a hand mixer will do in a pinch.

Pastry Bag with Star Tip

Perfect for piping the choux pastry uniformly. Use a 16mm tip for best results.

Wire Rack

Vital for cooling the eclairs evenly to avoid soggy bottoms.

Baking Sheets and Parchment Paper

Ensure even baking and easy cleanup. Grease lightly or use parchment for best results.

Thermometer

An important tool to check the temperatures of your mixtures accurately, ensuring perfect consistency.

Variations

Go gluten-free by substituting the regular flour with a gluten-free all-purpose blend for both the choux pastry and the crumble. Ensure all equipment is uncontaminated by gluten to avoid cross-contamination. For a vegan twist, replace butter with a plant-based alternative like margarine or coconut oil, and use aquafaba (chickpea water) as a substitute for eggs. Opt for a dairy-free cream and vegan raspberry chocolate to maintain the rich and creamy texture without animal products.

Faq

Why does my choux pastry collapse after baking?
This usually happens if the dough is undercooked or if there's too much moisture. Make sure to bake until the eclairs are firm and golden.
How do I know my dough is ready for piping?
The dough should be glossy and smooth, and it should flow off the spatula in a steady stream without breaking.
Can I use frozen raspberries for the puree?
Yes, just ensure they are thoroughly thawed and drained to avoid adding extra moisture to the ganache.
How can I prevent my eclairs from becoming soggy?
Cool them completely on a wire rack to ensure even airflow, and avoid filling them too far in advance of serving.
What is the ideal temperature for baking choux pastry?
The initial baking temperature should be high (175C to 170C), then gradually reduced to 160C to ensure the pastry puffs up and dries out evenly.
How long can I store the eclairs?
Unfilled eclairs can be stored in an airtight container for up to two days. Once filled, they are best enjoyed within 24 hours for optimal freshness.