Description
Choux pastry filled with raspberry cream and topped with chocolate glaze.
Ingredients
Scale
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup raspberry puree
- 4 oz bittersweet chocolate
- 2 tbsp butter
Instructions
- Preheat oven to 400°F (200°C).
- In a saucepan, combine water and butter. Bring to a boil.
- Remove from heat and stir in flour until a ball forms.
- Return to low heat and stir for 1 minute.
- Transfer dough to a bowl and beat in eggs one at a time until smooth.
- Pipe 3-inch logs onto a baking sheet.
- Bake for 20 minutes, then reduce heat to 350°F (175°C) and bake for 20 more minutes.
- Cool completely.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Fold in raspberry puree.
- Cut éclairs in half and fill with raspberry cream.
- Melt chocolate and butter together. Drizzle over éclairs.
Notes
- Ensure éclairs are completely cool before filling.
- For a smoother glaze, use a double boiler to melt chocolate.
- Prep Time: 30 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Raspberry Cream Éclairs, choux pastry, raspberry filling, chocolate glaze, French dessert