Name: Raspberry White Chocolate Eclairs Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: French
Ingredients: 50 g unsalted butter; 75 g plain or all-purpose flour; pinch of salt; 2 medium eggs, beaten; 300 ml whole milk; 1 tsp vanilla extract; 3 egg yolks; 50 g white sugar; 25 g cornstarch (cornflour); 25 g unsalted butter; 50 g raspberries, crushed; 100 g white chocolate, chopped; 2 Tbsp chopped pistachios; 50 g fresh raspberries

Jump to Recipe·4 from 74 reviews

If you’re looking to wow your friends or brighten up a special moment, this Raspberry White Chocolate Eclairs Recipe is a stunning choice. These eclairs bring together the delicate crispness of classic choux pastry with a luscious raspberry-infused white chocolate cream that feels light yet indulgent. Every bite melts smoothly with fresh raspberries adding a natural tang, making this recipe a perfect blend of sweet, fruity, and creamy delights. Whether it’s for a romantic date, a fancy afternoon tea, or just a treat-yourself kind of day, these Raspberry White Chocolate Eclairs are guaranteed to turn heads and brighten any table.

Ingredients You’ll Need

A shiny silver pot filled with thick, pale yellow dough that is smooth and creamy in texture is shown, with a wooden spoon stirring the mixture inside. The dough clings softly to the spoon, which has a natural wood grain pattern. The pot sits on a white marbled surface that contrasts with the dough's warm color. The sides of the pot have some light smudges of dough scattered near the top edge. Photo taken with an iphone --ar 4:5 --v 7

This Raspberry White Chocolate Eclairs Recipe thrives on its simplicity and balance, with each ingredient playing a key role in flavor, texture, and presentation. The ingredients list is straightforward and accessible, ensuring your bake feels both manageable and rewarding.

50 g unsalted butter: Adds richness and the perfect base for the choux pastry’s flaky texture.
75 g plain or all-purpose flour: Gives structure to the choux pastry, helping it puff up and hold shape.
Pinch of salt: Enhances the overall flavor, balancing sweetness beautifully.
2 medium eggs beaten: Essential for the airy lift and binding the dough together.
300 ml whole milk: Creates a smooth, creamy base for the raspberry pastry cream.
1 tsp vanilla extract: Adds a fragrant warmth that complements the berries perfectly.
3 egg yolks: Enrich the pastry cream and give it that silky, custard-like consistency.
50 g white sugar: Sweetens the pastry cream just right without overpowering the natural fruitiness.
25 g cornstarch / cornflour: Thickens the pastry cream to a luscious, spreadable texture.
25 g unsalted butter (for cream): Adds a luxurious smoothness to the raspberry pastry cream.
50 g crushed raspberries: The star ingredient that infuses fresh tartness into the cream.
100 g white chocolate chopped: Melts into a glossy, sweet topping that’s a dreamy match for the berries.
2 Tbsp chopped pistachios: Provide a delightful crunch and a pop of color.
50 g fresh raspberries: For that fresh burst of bright berry flavor and elegant garnish.

How to Make Raspberry White Chocolate Eclairs Recipe

Step 1: Cook the Choux Pastry

Start by heating your oven to 200°C (400°F or Gas Mark 6) and lining a baking tray with parchment paper. Melt the butter and water together, then stir in flour and salt off the heat. Stir vigorously until the dough is smooth and cohesive, ensuring that your choux pastry has the perfect consistency to puff up beautifully in the oven.

Step 2: Add Eggs Carefully

After the dough cools slightly for 2-3 minutes, gradually add beaten eggs one tablespoon at a time, beating thoroughly between additions. This step is key — the dough might look a bit hesitant at first, but gently persisting will reward you with a glossy, elastic batter ready to pipe.

Step 3: Pipe and Bake the Eclairs

Transfer your choux dough to a piping bag fitted with a wide star or round tip about 1.5cm in diameter. Pipe ten 10-12cm long lines onto your tray, leaving enough space for expansion. Use a damp finger to smooth peaks so your eclairs bake evenly. Bake until golden and puffed, then cut small slits to release steam and continue drying them out for a crisp bite.

Step 4: Make the Raspberry Pastry Cream

While baking, warm milk and vanilla until just simmering. Whisk egg yolks, sugar, and cornstarch together, then temper this mixture with hot milk. Cook on medium, stirring constantly until thick and glossy. Stir in butter for extra creaminess, refrigerate covered with cling film pressed onto the surface to avoid a skin forming.

Step 5: Assemble the Eclairs

Once cooled, fold crushed raspberries into the pastry cream. Slice eclairs horizontally and pipe the raspberry cream generously inside. Melt your white chocolate gently over simmering water and dip each top half before assembling. Finally, sprinkle chopped pistachios and fresh raspberries over the white chocolatetop for a stunning finish. Chill for an hour so everything sets beautifully.

How to Serve Raspberry White Chocolate Eclairs Recipe

The image shows eight light golden éclairs on a white serving board with a handle, placed on a white marbled textured surface. Each éclair is topped with a thick white icing layer that glistens slightly, and decorated with green chopped pistachios and fresh halved or whole red raspberries. Some of the éclairs show a pale pink filling visible through a crack or seam at the side. Around the board, fresh raspberries and scattered chopped pistachios add extra color. On the left side of the frame, there is a silver sifter with white powdered sugar resting on a white cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a gorgeous presentation, the pistachios and fresh raspberries not only add an inviting crunch and juicy tang but also provide a beautiful color contrast to the glossy white chocolate glaze. Feel free to dust a little powdered sugar on top for a delicate, snowy effect that’s irresistible.

Side Dishes

Serve these eclairs alongside a cup of fragrant Earl Grey tea or a refreshing glass of rosé to complement the fruity and creamy notes. Fresh berries or a small mixed green salad with a citrus vinaigrette can help balance the decadence.

Creative Ways to Present

Turn these eclairs into mini desserts by cutting them into bite-sized pieces and plating with a drizzle of berry coulis or a dollop of whipped cream. Alternatively, stack them on a tiered dessert stand for an impressive centerpiece at dessert parties or weddings.

Make Ahead and Storage

Storing Leftovers

These Raspberry White Chocolate Eclairs Recipe creations are best enjoyed fresh but can be kept in an airtight container in the fridge for up to two days. Keep the glaze side up to preserve their glossy finish and prevent soaking in moisture.

Freezing

Freezing is not ideal once the eclairs are filled and glazed as the texture of the cream and pastry can suffer, becoming soggy after thawing. However, you can freeze the choux pastry shells alone for up to a month, then fill and decorate them fresh when ready to serve.

Reheating

If you want a warm eclair, remove it from the fridge about 15 minutes before serving so it can come to room temperature. Avoid reheating in the microwave as this may melt the white chocolate glaze unevenly and ruin the crisp choux shell.

FAQs

Can I use frozen raspberries for the pastry cream?

Yes, frozen raspberries will work well once thawed and crushed; just be sure to drain any excess juice to prevent the pastry cream from becoming too runny.

What if I don’t have a piping bag or tip?

No worries! A sturdy plastic freezer bag with a small corner snipped off does the trick perfectly for piping both the pastry and the cream.

Can I substitute white chocolate with dark chocolate?

You definitely can, but keep in mind it will change the flavor profile significantly, leaning less sweet and more intense. For this specific recipe’s charm, white chocolate is the ideal pairing.

How do I prevent the eclairs from collapsing?

Make sure you bake the choux pastry until golden brown and crispall the way through, then let them cool completely before filling to maintain their light, airy structure.

Is it okay to make the pastry cream a day ahead?

Absolutely! Making the pastry cream a day ahead lets the flavors develop nicely and also speeds up your assembly process the following day.

Final Thoughts

This Raspberry White Chocolate Eclairs Recipe is such a joyful baking adventure and one that truly delights every time. Its charming balance of fresh fruit, smooth cream, crisp pastry, and luxurious white chocolate is a guaranteed way to impress and indulge. I wholeheartedly encourage you to give these eclairs a try—you might just find a new favorite for special occasions or those just-because moments! Happy baking!