I just came back from Paris last week, and I’m still trying to trick myself into thinking I can fit into my pants. Its times like these where yoga pants are really awesome. Basically, you walk around everywhere and there are windows on every block filled with delicious sugar taste explosions, colorful desserts that look more like art than food, and buttery crispy bread. How are people even skinny there? The one thing that I was particularly impressed with was all the crazy things they did with Éclairs. I think Paris’s Éclairs are the equivalent to our obsession with cupcakes. They too come in all different colors, sizes, and decorations. It was insane. A quick trip to a local bookshop revealed this is true. There were books upon books about making the perfect pate a choux, different decoration ideas, and delicious ideas to stuff them with flavored fillings of all kinds. They were so pretty. So today we have a yummy raspberry Éclair recipe for you. I hope that you will try and explore some crazy and different decorations if you make these.
pate a choux:
1 cup water
3 tablespoons unsalted butter
1 teaspoon salt
1 cup all-purpose flour
whipped raspberry pastry cream:
1 cup milk
1/2 cup granulated sugar
1/4 teaspoon salt
2 tablespoons cornstarch (or 2 teaspoons arrowroot)
3 egg yolks
1/3 cup raspberry puree, strained
1 1/2 tablespoons vanilla extract
1 1/2 cups whipped cream
1/2 cup semisweet chocolate, melted
multi-sized pink quins (flat, round sprinkles)
1. Preheat oven to 400°F.
2. Place water, butter and salt in a medium saucepan and bring to a boil.
3. Add flour and stir with a wooden spoon 3 minutes or until a sticky dough forms. Pour dough into a stand mixer fitted with a paddle attachment, and beat for 2 minutes to release some steam. Add eggs one at a time, mixing and scraping down the sides of the bowl after each addition.
4. Scoop dough into a piping bag fitted with a round tip (Ateco #806) and pipe 2 ½-3 inch long strips about 1 inch apart on a parchment-lined baking sheet. Bake for 15 to 20 minutes or until éclairs have puffed and turned golden brown. Allow éclairs to cool slightly before carefully slicing in half. Place éclairs back onto the baking sheet and allow to dry out in a warm oven for about 15 minutes.
5. Place all pastry cream ingredients, except raspberry puree, vanilla and whipped cream, into a saucepan and whisk together. Bring to a simmer over medium heat, stirring frequently [to avoid curdling]. Simmer for 5 minutes or until mixture thickens enough to coat the back of a spoon. Stir in raspberry puree and vanilla until fully incorporated.
6. Strain it through a fine sieve and place over an ice bath until completely cooled, stirring occasionally. [Tip: If the pastry cream is still lumpy after it’s cooled, pass it through a fine sieve again and stir in 2 tablespoons of melted butter. This will remove the cooked yolk bits as well as give the pastry cream a smoother, glossier texture.]
7. Gently fold whipped cream into the pastry cream until fully incorporated.
8. Scoop pastry cream into a piping bag fitted with a star tip. Pipe pastry cream onto the bottom halves of the éclairs. Dip tops of éclairs in melted chocolate and shake to remove excess and top with quins. Place onto a parchment lined baking sheet and allow chocolate to set. Place tops over the whipped pastry cream and serve.