Raspberry and Cream Éclairs: A Delightful Twist on a Classic Pastry

Éclairs are a timeless French dessert known for their crisp pastry shells and creamy fillings, but these Raspberry and Cream Éclairs add a refreshing twist with the sweet-tart flavor of fresh raspberries and a smooth, creamy filling. With layers of flavor from the delicate choux pastry, the light raspberry cream, and a vibrant raspberry glaze, these éclairs are sure to impress. Whether you’re hosting a special gathering or simply treating yourself to a decadent dessert, these éclairs are a beautiful and delicious option.

Ingredients:

For the Raspberry Cream:

• 1 tbsp cold water
• 1 tsp gelatin
• 1½ cups (180 grams) fresh raspberries
• 8 oz (225 grams) cream cheese, at room temperature
• 3 tbsp honey
• 2 tbsp confectioners’ sugar
• 1½ tsp vanilla extract
• ½ cup (10 grams) freeze-dried raspberries, ground to a fine powder
• ¾ cup (175 milliliters) heavy cream

For the Puffs (Choux Pastry):

• 6 tbsp (85 grams) unsalted butter
• 2 tsp granulated sugar
• ½ tsp kosher salt
• ¾ cup (95 grams) all-purpose flour
• 3 large eggs

For the Raspberry Glaze:

• 1 cup (120 grams) fresh raspberries
• 2 cups (245 grams) confectioners’ sugar
• ¾ tsp vanilla extract
• Pinch of kosher salt

Directions:

Step 1: Prepare the Raspberry Cream

• In a small bowl, add 1 tbsp cold water and sprinkle 1 tsp gelatin over it. Let it sit for 5 minutes to bloom.
• In a large bowl, smash ½ cup of fresh raspberries and mix in 8 oz cream cheese, 3 tbsp honey, 2 tbsp confectioners’ sugar, 1½ tsp vanilla extract, and half of the freeze-dried raspberry powder. Beat with a wooden spoon until smooth and creamy.
• In a small saucepan, heat ¼ cup heavy cream over medium-high heat. Stir in the bloomed gelatin and cook for about 3 minutes until dissolved. Let it cool slightly before stirring into the cream cheese mixture. Cover and refrigerate for at least 30 minutes to chill.

Step 2: Make the Choux Pastry

• In a medium saucepan, bring 6 tbsp unsalted butter, 2 tsp granulated sugar, ½ tsp kosher salt, and ¾ cup water to a simmer over medium heat, stirring until the butter is melted.
• As soon as the mixture begins to boil, add ¾ cup flour and stir constantly for about 1 minute until the dough forms a ball and pulls away from the sides of the pan.
• Remove from heat and let the dough cool for 3-4 minutes, stirring occasionally.
• Preheat the oven to 450°F (230°C).
• Add the eggs one at a time to the dough, stirring vigorously after each addition until smooth. The dough should be smooth and cohesive after the final egg.
• Transfer the dough to a piping bag fitted with a large round or star tip.

Step 3: Bake the Éclair Puffs

• Line two baking sheets with parchment paper. Pipe the dough into 4½-inch-by-¾-inch lengths, spacing them 3 inches apart.
• Flatten any peaks with a damp fingertip.
• Bake for 20-24 minutes, rotating the sheets halfway through, until the éclairs are golden brown and puffed.
• Turn off the oven, poke each éclair with a toothpick at both ends, and return to the oven with the door propped open for 15 minutes to dry out.
• Transfer the éclairs to a wire rack to cool completely.

Step 4: Prepare the Raspberry Glaze

• Mash 1 cup fresh raspberries and strain the juice through a fine-mesh sieve to remove the seeds.
• Whisk the raspberry juice with 2 cups confectioners’ sugar, ¾ tsp vanilla extract, and a pinch of salt until smooth and glossy.

Step 5: Assemble the Éclairs

• Finely chop the remaining 1 cup of fresh raspberries.
• Whip the remaining ½ cup heavy cream to soft peaks and fold it into the chilled raspberry cream mixture along with the chopped raspberries.
• Slice the top third off each éclair and fill the bottom half with the raspberry cream using a pastry bag fitted with a fluted tip.
• Dip the tops of the éclair lids in the raspberry glaze and place them back on top of the filled éclairs.
• Finish with a sprinkle of the remaining freeze-dried raspberry powder and serve immediately.

Recipe Tips:

• Choux Pastry Tips: Make sure the dough cools slightly before adding the eggs. This helps create a smooth dough that will puff beautifully in the oven.
• Storage: The assembled éclairs are best enjoyed fresh but can be stored in the refrigerator for up to one day. If storing, wait to glaze them until right before serving.
• Customizing Flavors: Feel free to experiment with different fillings and glazes—lemon or passion fruit curd, for example, can be used to add a different fruity twist.

Recipe Information:

• Prep Time: 30 minutes
• Chill Time: 30 minutes
• Cook Time: 24 minutes
• Total Time: 1 hour 30 minutes
• Calories: 320 kcal per éclair
• Servings: 12 éclairs

These Raspberry and Cream Éclairs are a stunning and delicious dessert that combines the classic elegance of éclairs with the fresh, fruity flavor of raspberries. Perfect for a special occasion or simply to treat yourself, they’re as beautiful as they are delicious. The crisp choux pastry, luscious raspberry cream filling, and glossy raspberry glaze make each bite a delightful experience. Enjoy!

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