No matter the season this deliciously light eclair filled with a luscious cream will bring a satisfied smile to your face. Each bite is a burst of summer encased in heavenly layers of pastry, topped with a fresh raspberry glaze. It is also not as hard to make as you might imagine. Try in once- there’ll be no going back!

Ingredients (Raspberry Eclairs)

Choux Pastry

  • 1/2 cup  unsalted butter, cut up into cubes
  • 1/2 cup water
  • 1/2 cup whole milk
  • 3 teaspoons granulated sugar
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

Pastry Cream

  • 2 cups milk
  • 1/4 + 1/3 cup granulated sugar
  • 2 egg yolks + 1 egg
  • 1/4 cup cornstarch
  • 2 tbsp butter
  • 1/2 tsp vanilla
  • 1/4 cup white chocolate, melted

Raspberry Glaze

  • 1/4 cup fresh raspberries
  • 12 oz white chocolate chocolate
  • 3/4 cup whipping cream
  • Red food colouring, if desired

Method

Prep Time: 30 min

Cook Time: 30 – 35 min

Serves 8 -10

  1. Making the pastry: preheat the oven to 400 degrees Fahrenheit. Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium-heat. Bring the mixture to a simmer. After the simmer is reached, add all the flour at once. Stir until the flour is completely incorporated and a thick dough morphs into a ball. Gently cook the dough for one more minute. Remove from the heat and let cool.
  2. To speed up the cooling process use a whisk and stir the dough to release the excess steam. Then slowly add in the eggs one at a time until a nice (pipeable) mixture is formed. Transfer the dough into a piping bag and pipe the eclairs (long cylinders) onto a cookie sheet, pre-lined with parchment paper.
  3. Bake for 20 minutes then, keeping the eclairs in the oven, reduce oven to 350°F and continue to bake for 10-15 more minutes until golden brown.
  4. Making the pastry cream: in a saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and egg. Stir in the remaining sugar and cornstarch.
  5. When the milk comes to a boil, add a little into the egg mixture to temper them (essentially preventing scrambling). Then add all the egg mixture into the milk, and return the cream to the heat. Constantly stir until the mixture thickens. Then remove from the heat, and add the white chocolate, butter, and vanilla. Cool in a refrigerator covered.
  6. Making the glaze: puree and strain the raspberries to create a “sauce”. In a separate bowl, stir together the white chocolate and the heavy cream (which should be hot, by microwaving or heating on the stove). Then beginning adding the raspberry puree one tablespoon at a time until the flavor is reached. Add in the food colouring if desired.
  7. Assembly: once the eclairs come out of the oven, poke a few holes in the shell to release steam. Once cooled, use a pastry bag (preferably fitted with a pointy tip) to fill the eclairs with the cream. Finally, dip in the warm glaze and let set.
  8. Garnish, serve, and enjoy!