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
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.
Instructions
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Servings
Variations
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.