Description
Delight in these Raspberry White Chocolate Eclairs, featuring light choux pastry filled with luscious raspberry-infused pastry cream, topped with smooth melted white chocolate, fresh raspberries, and a sprinkle of pistachios. Perfectly crisp, sweet, and elegant, these eclairs make an ideal treat for romantic occasions or a refined afternoon tea.
Ingredients
Choux Pastry
- 50 g unsalted butter
- 75 g plain or all-purpose flour
- pinch of salt
- 2 medium eggs, beaten
Raspberry Pastry Cream
- 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
Topping
- 100 g white chocolate, chopped
- 2 Tbsp chopped pistachios
- 50 g fresh raspberries
Instructions
- Cook Pastry: Preheat the oven to 200°C (400°F, Gas mark 6) and line a tray with baking paper. In a medium saucepan, combine butter and 150 ml water and bring to a rolling boil. Quickly add flour and salt all at once, stirring vigorously with a wooden spoon until the dough is smooth and pulls away from the pan.
- Add Eggs: Let the dough cool for 2-3 minutes. Gradually beat in the beaten eggs a little at a time, mixing thoroughly after each addition until the dough is smooth and glossy despite initial lumpiness.
- Pipe Pastry: Transfer dough to a piping bag fitted with a 1.5 cm wide star or round tip. Pipe ten 10-12 cm lines onto the lined tray, spacing them apart to allow expansion. Smooth peaks with a damp finger.
- Bake Pastry: Bake for 25-30 minutes until golden brown and risen. Turn off the oven, cut a small slit in each eclair side to release steam, then return to the oven for 5 more minutes to dry out. Cool completely on a wire rack.
- Make Pastry Cream: Heat milk and vanilla until steaming with small bubbles. Whisk egg yolks, sugar, and cornstarch in a heatproof bowl. Temper the yolk mixture by whisking in a small amount of hot milk, then combine fully and return to saucepan.
- Cook Pastry Cream: Stir constantly over medium heat until thickened. Remove from heat, beat in butter, then transfer to a bowl. Cover surface with clingfilm and refrigerate to chill.
- Fill and Glaze Eclairs: Stir crushed raspberries into cooled pastry cream and fill a piping bag. Slice eclairs in half lengthwise and pipe cream onto the bottom halves. Melt white chocolate over simmering water and dip the top halves into it. Place the glazed tops onto the filled bases.
- Decorate Eclairs: Sprinkle with chopped pistachios and fresh raspberries. Chill in the refrigerator for 1 hour to set the chocolate. Serve fresh, ideally the same day.
Notes
- If you don’t have a large open star or round tip (1.5 cm diameter) for piping, use a plain piping bag or a freezer bag with a small corner cut off.
- A digital kitchen scale is highly recommended for precise ingredient measurements, especially for baking.
- Eclairs are best consumed on the day made, but can be kept refrigerated for up to two days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
