Raspberry Eclair Recipe

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Our Raspberry eclair recipe is filled with a burst raspberry and chocolate.

Raspberry eclairs are filled with raspberry mousse, and topped with chocolate ganache glaze.

It’s best to make the raspberry mousse and chocolate ganache glaze the day before you plan to make the raspberry eclair recipe.

If you make the raspberry mousse and chocolate éclair glaze the night before, this will give them time to chill and be ready for assembly the following day.

The eclair dough should be made fresh the day you are serving them. Bake the eclairs, and when they are fully cooled, fill them and top them with glaze.

Serve your eclairs immediately after filling. This will prevent the eclairs from getting soggy. The longer the filling sits in the éclair, the softer the éclair will be.

Raspberry Éclair Recipe

Our raspberry eclair recipe makes enough for 40 full sized eclairs. Most people usually eat 1 or 2 eclairs.

Store any extra eclairs in the fridge overnight.

Raspberry Éclair Recipe

How do you know when eclairs are finished baking

Eclairs are finished baking when the top of them are golden brown. You don’t want the eclairs to be too dark, or they will be overbaked.

How do you know when eclairs are finished baking

How can you make sure the eclairs do not deflate after coming out of the oven

When the eclairs come out of the oven, prick them 2 times with a toothpick. Poking eclairs with a toothpick will let the steam out of the éclair, therefore preventing them from deflating.

How can you make sure the eclairs do not deflate after coming out of the oven

How to make Choux Swans

  1. Using a 1/4″ round piping tip, pipe an “S”
  2. Pipe a teardrop on the end of the “s” for the head of the swan.
  3. Pipe the bodies by using a 1/2″ star piping tip.
  4. Pipe the bodies by piping 1.5″ thickness for the front of the swan, then pull the dough back to make it 2 inches long. It should be thick on one side, and narrower on the other side.
  5. Bake the swan bodies at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 25 minutes.
  6. Place necks of swans in the oven with the swan bodies for 10 minutes.
  7. Remove the eclairs from the oven and let cool. Prick the bodies with a toothpick to remove the steam.
  8. Cut the eclair bodies lengthwise with a serrated knife.
  9. Cut the top of the body in half again.
  10. Pipe mousse onto the choux swan bottom portion of the body. Place the 2 top halves on top of the bottom piece, leaving a small gap in between.
  11. Wedge the neck of the swan and gently press in to make it stay in place.
  12. Gently add the chocolate eclair glaze on the top of the body of the swan.
  13. Serve.

Raspberry Eclair Recipe

How to make raspberry eclairs step by step guide
Course: Dessert
Keyword: dessert
Yield: 40 Eclairs

Materials

Raspberry Mousse Eclair Filling

  • 12 oz raspberries frozen
  • 1/4 cup water
  • 2/3 cup sugar granulated
  • 2 1/4 tsp gelatin 1 package
  • 1/4 cup water
  • 1 1/2 cup heavy whipping cream

Eclair Pastry Dough

  • 3/4 cup water
  • 1/2 cup butter unsalted
  • 1/4 cup milk
  • 1 tsp sugar granulated
  • 1 tsp salt
  • 1 cup bread flour sifted
  • 3-4 eggs

Chocolate Glaze for Eclairs

  • 100 g whipping cream
  • 120 g dark chocolate wafers or cut into small pieces
  • 20 g butter unsalted

Instructions

Raspberry Mousse Eclair Filling

  • In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
  • In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
  • Remove the mixture from the heat source and place into a blender to purée. Careful to only have the lid closed for a few seconds while blending.
  • Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
  • Cool the raspberry mixture to room temperature.
  • Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
  • Whip the cream until stiff peaks form (5-7 minutes).
  • Fold the raspberry mixture into the whipping cream. Place raspberry mousse into serving containers.
  • Chill the raspberry mousse for 4 hours prior to using for eclairs.

Chocolate Glaze for Eclairs

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your dark chocolate into a heat proof bowl.
  • Pour the boiled cream over the dark chocolate wafers.
  • Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
  • Place the mixture into the fridge until it's fully cooled (~1 hour).

Eclair Pastry Dough

  • In a medium saucepan over medium heat add butter, milk, water, sugar and salt to the saucepan.
  • When the butter is full melted, let it come to a boil. Reduce heat to medium low and add the bread flour.
  • Mix the bread flour well to let it combine into a ball using a wooden spoon. Keep mixing it for the next 3-4 minutes. The ball should come away from the sides of the saucepan with ease.
  • Remove the saucepan from the heat and transfer the éclair pastry dough to a stand mixer fitted with the paddle attachment.
  • Mix the dough in the standmixer on low speed for 3 minutes.
  • Add an egg and mix until fully combined. Add the other 2 eggs the same way until it's fully combined.
  • If the dough is wet, soft, and has an even consistent surface, you don't need to add another egg, your dough is finished. If the dough is a bit on the drier side, add another egg.
  • Fit a piping bag with a 1/2" round or star tip. Add eclair pastry dough to the piping bag.
  • Pipe eclairs onto a silicone baking mat. They should be about 4" long and 3/4" in thickness. Space the eclairs 1.5-2" apart from one another so they have enough room to puff up in the oven.
  • Bake at 425 degrees F for 10 minutes. Reduce the heat to 325 degrees F and bake for 30 minutes. The eclairs should be a medium brown color.
  • As soon as the eclairs come out of the oven, poke them 2 times each with a toothpick. This lets the steam out of the eclairs so they will maintain their shape and not deflate from the trapped steam inside.
  • Cool the eclairs on a wire rack.

How to assemble the eclairs

  • Decide how you will fill the eclairs. You can either cut the eclairs in half, or pipe them on the bottom of the eclair.
  • Fill the eclairs.
  • Wipe all of the excess off of the eclairs.
  • Dip the top of the eclairs into the chocolate éclair glaze.
  • Serve immediately or store in the fridge. They are best served the same day.

Notes

*Raspberry mousse eclair filling can be made 1 day in advance. Raspberry mousse eclair filling stores in the fridge for up to 3 days.
*Chocolate eclair glaze can be made 1 day in advance to assembling the eclairs. Chocolate eclair glaze can be stored in the fridge for up to 1 week.
*It is recommended to make the raspberry mousse eclair filling and chocolate eclair glaze the day before you want to assemble the eclairs.*
*The day you would like to serve the eclairs, make the pastry, bake them, and fill the eclairs. They will stay fresh for the day or store in the fridge overnight.*
Raspberry Éclair Recipe