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Raspberry eclair Recipe
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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.
  • Place raspberry mixture into a saucepan over low-medium heat until boiling. Add gelatin and cook for 1 minute.
  • 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.*