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A recipe for Raspberry Éclairs. Raspberry Éclair recipe. A recipe for Raspberry Éclairs.

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.
♥ Teri

Raspberry Éclairs
Makes 12-15

Ingredients:
pate a choux:
1 cup water
3 tablespoons unsalted butter
1 teaspoon salt
1 cup all-purpose flour
3 eggs
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
topping:
1/2 cup semisweet chocolate, melted
multi-sized pink quins (flat, round sprinkles)

Directions:
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.

 

  1. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    These are so pretty! Lovely idea!

  2. Alison @ Ingredients, Inc. Not Specified Not Specified

    looks amazing!

  3. Megan Not Specified Not Specified

    Oh hellllllz yeah. These are just so pretty! I’d like to eat them for my whole life.

  4. Jen Kim Not Specified Not Specified

    OH MY GOD: these are gorgeous and look delicious. Wish I had bought a Parisian éclair book when i was there this summer, must go back asap!

  5. PolaM Not Specified Not Specified

    They are so pretty! Great job decorating them!

  6. Ashley Not Specified Not Specified

    Paris!? Awesome!! These are about the cutest eclairs I’ve ever seen.

  7. Sheena S. Not Specified Not Specified

    Raspberry eclairs sound divine.

  8. Averie @ Averie Cooks Not Specified Not Specified

    These are so fun! I love the bright pink!

  9. Elena Not Specified Not Specified

    They look delicious! and love your decorations and photos!

  10. Amy Not Specified Not Specified

    These look so fun. I love the colors :)

    xoxo,

    mon amy

  11. kale Not Specified Not Specified

    A bit of pink makes everything more fun! Super cute.

  12. Katherine Not Specified Not Specified

    These are too fun!

  13. Maggie Not Specified Not Specified

    This post got my sugar-tooth self really excited. I am in the middle of a 2 week trip to Ireland. They have definitely got it going on with their picturesque landscapes, cute cows & sheep, and Guinness – but not much to speak of in the food department (however, if you check my instagram, maggiemarsekphoto, I had some stellar fish & chips)

    I am not anxious to leave here, but I am anxious to get home to bake!

    Congratulations on the “around the world in 8 plates”;)

  14. Katie Not Specified Not Specified

    That raspberry filling sounds so fun. I’ve never had an eclair with anything but a standard filling.

  15. Charity Not Specified Not Specified

    Lovely! I’m in Paris this week – any recommendations on where to go? :)

  16. thelittleloaf Not Specified Not Specified

    I think these are the most gorgeous eclairs I’ve ever seen! So cute, and almost too pretty to eat. Although I’d probably manage a small bite… :-)

  17. Rachel Cooks Not Specified Not Specified

    These are adorable!

  18. Marjorie (Sugar for the Brain) Not Specified Not Specified

    They look great! Can’t wait to try them!

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  20. Sinead Not Specified Not Specified

    I love éclairs, these have to be the prettiest ones I’ve ever seen!

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  24. Ilham Not Specified Not Specified

    Semisweet baking chocolate or semisweet chocolate chips?

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  26. Sanford Not Specified Not Specified

    Hi, Neat post. There’s an issue with your website in web explorer, may test this?
    IE still is the market leader and a large section of other folks will omit your excellent
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  29. Kelly Not Specified Not Specified

    I love these pretty pink éclairs. I recently made éclairs and mentioned this recipe. Thanks for the inspiration! http://cupsandspoonfuls.com/2014/04/06/chocolate-frosted-eclair-with-fluffy-vanilla-pastry-cream-and-fresh-strawberries-5-eclair-recipes-you-should-try/

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