Description
These Raspberry and Cream Éclairs feature crisp choux pastry shells filled with sweet raspberry preserves and fluffy vanilla whipped cream, topped with fresh raspberries for an elegant French dessert perfect for special occasions or indulgent treats.
Ingredients
Scale
Choux Pastry
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
Filling
- 1 1/2 cups heavy cream, cold
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry preserves or seedless raspberry jam
Garnish
- 1 cup fresh raspberries
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Choux Pastry Dough: In a medium saucepan over medium heat, combine the water, milk, unsalted butter, granulated sugar, and salt. Bring to a gentle boil. Remove from heat and immediately add the flour all at once, stirring vigorously until a smooth dough forms.
- Cook the Dough: Return the pan to low heat and cook the dough for 1 to 2 minutes, stirring constantly until it pulls away from the sides of the pan and forms a smooth ball.
- Cool and Add Eggs: Transfer the dough to a mixing bowl and let it cool for about 5 minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should become smooth, shiny, and slightly sticky.
- Pipe the Éclairs: Using a piping bag fitted with a large round tip, pipe 4-inch long logs of dough onto the prepared baking sheet, spacing them evenly to allow for expansion during baking.
- Bake the Éclairs: Bake in the preheated oven at 400°F for 25 minutes without opening the oven door. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 10 minutes for a deep golden color and crisp shells. Remove from oven and cool completely.
- Whip the Cream Filling: In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a light and fluffy texture.
- Assemble the Éclairs: Carefully slice each éclair lengthwise. Spread a generous layer of raspberry preserves on the bottom half, pipe or spoon the whipped cream over the jam, and place the top half back on.
- Garnish and Serve: Garnish each éclair with fresh raspberries on top before serving for a fresh burst of flavor and beautiful presentation.
Notes
- Do not open the oven during the first 25 minutes of baking to ensure the éclairs puff properly and don’t collapse.
- Éclairs are best enjoyed fresh on the same day they are filled to preserve the crispness of the pastry.
- For best results, use eggs at room temperature to help create a smooth batter and better rise.
- You can substitute raspberry preserves with any berry jam of your choice to vary flavors.
