Raspberry Éclairs
Equipment
- 1 Medium saucepan
- 1 Wooden spoon
- 1 heatproof mixing bowl
- 1 Stand mixer with paddle and whisk attachments (or hand mixer)
- 2 large mixing bowl
- 1 Baking sheet
- 1 silicone baking mat or sheet parchment paper
- 1 piping bag
- 1 large round piping tip 12–14 mm
- 1 small round piping tip 2–3 mm or skewer for venting
- 1 offset spatula
- 1 Wire rack
- 1 Fine mesh sieve
- 1 Small saucepan
- 1 instant-read thermometer optional
Ingredients
- 120 milliliter water
- 120 milliliter whole milk
- 115 gram unsalted butter cubed
- 6 gram granulated sugar
- 4 gram fine salt
- 160 gram all-purpose flour sifted
- 4 large eggs room temperature
- 1 large egg beaten, for egg wash
- 250 gram fresh raspberries divided
- 40 gram granulated sugar for compote
- 5 milliliter lemon juice
- 240 milliliter heavy cream cold
- 60 gram mascarpone cheese cold
- 40 gram powdered sugar sifted
- 5 milliliter vanilla extract
- 100 gram white chocolate chopped
- 20 milliliter heavy cream hot, for glaze
- 1 gram freeze-dried raspberries crushed (optional)
- 10 gram powdered sugar for dusting (optional)
Instructions
- Preheat oven to 400°F/200°C and line a baking sheet with a silicone mat or parchment paper.
- Combine water, milk, butter, sugar, and salt in a saucepan over medium heat and bring to a full simmer.
- Add flour all at once and stir vigorously until a dough forms and a film coats the pan, 2–3 minutes.
- Transfer dough to a mixing bowl and beat on low for 1–2 minutes to cool slightly to warm, not hot.
- Beat in eggs one at a time until the dough is glossy and forms a V-shaped ribbon from the paddle.
- Spoon dough into a piping bag fitted with a large round tip and pipe twelve 4–5 inch/10–12 cm logs, spacing well.
- Smooth tips with a damp finger, brush lightly with egg wash, and use a fork to gently score the tops lengthwise.
- Bake at 400°F/200°C for 10 minutes, then reduce to 350°F/175°C and bake 20–25 minutes until deeply golden and puffed.
- Pierce each shell with a skewer or small tip to vent steam and return to the oven, off, door ajar, for 10 minutes to dry.
- Cool shells completely on a wire rack.
- For raspberry compote, cook 200 g raspberries with 40 g sugar and lemon juice over medium heat until thickened, 6–8 minutes, then sieve to remove seeds and cool.
- For raspberry cream, whip 240 ml cream, mascarpone, powdered sugar, and vanilla to medium-stiff peaks, then fold in 3 tablespoons cooled compote.
- For glaze, melt white chocolate with hot cream until smooth and tint with 1–2 teaspoons raspberry compote to a pale pink.
- Fit a piping bag with a small round tip and fill with raspberry cream.
- Poke two holes in the underside of each shell and pipe cream into both ends until the éclair feels full.
- Dip the tops of filled éclairs into the raspberry white chocolate glaze and set on a rack.
- Garnish with remaining fresh raspberries, crushed freeze-dried raspberries, or a dusting of powdered sugar.
- Chill 30 minutes to set the glaze before serving.
Notes
For best structure, weigh your flour and avoid adding eggs if the dough is already loose; the proper consistency forms a smooth, slow ribbon from the paddle. Drying the shells thoroughly prevents sogginess, so bake to a deep golden color and vent as directed. If your kitchen is warm, keep the cream and bowl cold for easier whipping, and fold in compote gently to avoid deflating. Éclair shells can be baked and frozen airtight for 1 month; recrisp at 300°F/150°C for 5–8 minutes before filling. Adjust sweetness by adding more or less powdered sugar, and vary the glaze by using dark or ruby chocolate.
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