Classic white chocolate raspberry Éclairs Filled with fresh raspberries and white chocolate pastry cream, this delicious éclair recipe is the ideal pop of pink that will add some fun to your table! Whether you’re hosting a springtime soiree or an Easter brunch, these white chocolate and raspberry éclairs are sure to impress!
Servings around 30
For the Éclairs:
- 6 tablespoons butter
- 1 cup water
- A pinch of salt
- 4 eggs
- 1 cup sifted all-purpose flour
For the white chocolate pastry cream:
- 1/4 cup all-purpose flour
- 6 tablespoons granulated sugar
- A pinch of salt
- 4 egg yolks
- 1 cup milk
- 1 teaspoon vanilla extract
- 3 ounces white chocolate, chopped
- 2 tablespoons butter
- 1 cup raspberries – fresh, sliced in ½
For the raspberry glaze:
- 1 teaspoon sugar
- 1 cup fresh raspberries
- 2 tablespoons milk
- 2 cups confectioners’ sugar, sifted
- sprinkles, optional
To make the Éclairs:
- Preheat oven to 400ºF/ 200ºC/ Gas Mark 6. Line baking sheet with parchment paper.
- Place butter, water, and salt in a saucepan and bring to a boil, then lower the heat to medium, put the flour all at once, stirring constantly till the batter leaves the sides of the pan and creates a ball. Next, remove from heat and add the eggs, one at a time, combining them well.
- Fill decorating bag fitted with tip 1A with dough and pipe it into 3-inch lines on the ready baking sheet. Leave at least 2 -inches in between for spreading.
- Place in the oven and bake for around 20 to 25 minutes or until puffed become golden brown. Then, turn off oven and leave the puffs in closed oven for 7 minutes. Remove and cool completely.
To make the white chocolate pastry cream:
- In a saucepan, combine flour, sugar, and salt. Add in milk and egg yolks and beat until well combined. Then, cook over medium heat, stirring constantly, until mixture is thickened, around 5 to 7 minutes (or until temperature reaches 160 ºF/70ºC. Remove from heat and stir in white chocolate, butter, and vanilla extract until white chocolate and butter are melted.
- Fill a bowl with ice and place the pastry cream into a little bowl and put inside a large bowl to cool; stir occasionally till cool. Cover until use. Place in the fridge until cold, at least 1-2 hours.
- Next, fill the éclairs: slice éclairs in 1/2, lengthwise. Pipe some stars on the bottom half of each éclair by using a piping bag filled with the cream. Top with raspberries, around three halves apiece. To prevent éclairs from getting soggy – fill them as close to serving as you can.
To make the raspberry glaze:
- In a small saucepan mix granulated sugar and raspberries. Stir over medium heat – stirring occasionally, until batter thickens, around 5 minutes. Then, remove from heat and strain it to remove all seeds.
- Mix raspberry batter (around 2 tablespoons), milk, and confectioners’ sugar. Dip tops of éclairs in raspberry glaze and apply on filled ones.
- Sprinkle some decorative sprinkles, if desired. Refrigerate until serving or serve immediately.