Eclairs with Raspberry Cream and White Chocolate
Baking and Desserts • French
Description
Eclairs with Raspberry Cream and White Chocolate
Ingredients
- Water ½ cup
- Butter 0 oz
- Wheat Flour 0 oz
- Farm fresh eggs 2 pieces
- Raspberry leaves 5 oz
- Heavy cream 2 cups
- Powdered Sugar 1 tablespoon
- White Chocolate 5 oz
Step-by-Step Guide
Step 1
In a small saucepan, pour in the water, add salt, butter or margarine, bring to a boil, then remove the saucepan from the heat, add the flour to the hot liquid, and mix thoroughly.
Step 2
Return the saucepan to the stove, heat on low, stirring frequently with a wooden spoon for 30 seconds. Then remove the saucepan from the heat and let it sit for 5 minutes. Gradually beat in the eggs one at a time, mixing the dough well after each egg. The properly prepared choux pastry should be soft, shiny, golden-yellow, and so sticky that it barely comes off the spoon.
Step 3
Line a baking sheet with parchment paper. Fill a pastry bag with the choux pastry and pipe strips about 10 cm long.
Step 4
Bake the pastries for 20–25 minutes. Remove the finished eclairs from the oven and cut them open along one side. Place them back in the oven for another 5 minutes, then remove and let cool completely.
Step 5
For the raspberry cream. Mash the raspberries with a fork. Add powdered sugar and mix well. Whip the heavy cream (you can use a cream stabilizer), then add the raspberries and mix.
Step 6
Fill the eclairs with raspberry cream. Melt the white chocolate in a water bath, let it cool slightly, and drizzle over the pastries.
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