Raspberry White Chocolate Eclairs
Choux pastry filled with sweet raspberry cream, topped with white chocolate – divine!
- 150 gr unsalted butter cut into cubes
- 1 cup water
- 2 tbsp caster sugar
- 1 cup all purpose flour plain
- 4 large eggs
- 1 egg yolk with a splash of water for egg wash
- ¾ tsp salt
- 300 gr fresh raspberries
- 2 tbsp white sugar
- 350 gr white chocolate
- Additional raspberries to decorate
- Heat the oven to 220oc.
- Place the butter and sugar in a pan with the water. Stir over a low heat until the butter has melted and the sugar dissolved then bring to a boil.
- Take off the heat and add in the flour and beat well with a wooden spoon until the dough comes away from the sides of the pan. Stir vigorously until the dough resembles mashed potatoes.
- Place the pan back on the heat – medium heat and stir it mashing the dough against the sides of the pan and gathering up into a ball again to dry out the dough and cook the flour. Do this for three to five minutes.
- Once it pulls away from the sides and is glossy and shiny and thick enough to stand a wooden spoon up in the dough, it is ready.
- Transfer to a food mixer and mix on low for a few minutes until the dough is lukewarm to touch.
- Mix three of the eggs together and gradually add into the dough in four additions. Wait until each addition is fully incorporated before adding the next.
- Before adding the forth addition check the dough. If it is soft, creamy and smooth and holds its shape when scooped it is ready and does not require the extra egg.
- Using a piping bag, pipe five inch long lengths onto the baking trays
- Brush the top of each puff with egg wash if required.
- Place in the oven for around 15 minutes until risen the turn the oven down to 190oc and bake for a further 15 -20 minutes until they are puffed and golden and dry to touch. They will feel hollow when picked up.
- Remove from the oven and piece the base of each profiterole with a toothpick then set on a wire rack to cool.
- Place the raspberries into a pan with the sugar and heat over a medium heat. Squash the raspberries as you stir and allow to bubble gently.
- Place into a blender and blitz until smooth then pass through a sieve to remove the seeds.
- Chill in the fridge.
- Whisk the cream until you have stif peaks then fold in the chilled raspberry sauce.
- Place into a piping bag with a star nozzel attached then place in the fridge until ready to use.
- Melt the white chocolate in a wide bottomed bowl.
- Take each éclair and dip the top into the melted white chocolate then place onto a baking tray. Once all eclairs have been coated, place in the fridge to chill for fifteen minutes.
- I place any left over melted chocolate into a small piping bag and pipe designs onto parchment paper to use as décor. With these i also added some red food colouring to dye the chocolate pink.
- Once the chocolate on top of the eclairs has set, using a large bread knife, slice the tops off the eclairs.
- Pipe the raspberry cream onto the base of each éclair and top with the chocolate coated lids.
- Using some left over melted white chocolate, stick a raspberry on top of each éclair and pipe a little more cream.
- Use your chocolate decorations as a finishing touch.
- Chill until ready to serve.
- The choux pastry can be frozen before baking for up to three months and baked straight from the freezer or just stored in the fridge for up to three days.
Did you make this recipe?
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