Imagine biting into a delicate, golden pastry that shatters with a crisp crunch, revealing a luscious white chocolate cream studded with vibrant, fresh raspberries. These Raspberry White Chocolate Eclairs are not just a dessert—they're a culinary masterpiece that will transport you straight to a Parisian patisserie! Whether you're a seasoned baker or a curious food lover, this recipe promises to elevate your dessert game and impress even the most discerning sweet tooth.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 12 eclairs
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup white chocolate chips
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Prepare the choux pastry by combining water and butter in a medium saucepan. Heat over medium-high heat until butter is completely melted and mixture starts to boil.
- Remove from heat and quickly stir in flour all at once, mixing vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let cool for 5 minutes. Add eggs one at a time, beating thoroughly after each addition until the mixture is smooth and glossy.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each éclair.
- Bake for 20-25 minutes until golden brown and puffed. Allow to cool completely on a wire rack.
- For the white chocolate cream filling, melt white chocolate chips with heavy cream in a double boiler, stirring until smooth. Refrigerate until slightly cooled and thickened.
- Once cooled, use a piping bag to fill each éclair with the white chocolate cream, making a small slit on the side of each pastry.
- Gently fold fresh raspberries into the remaining cream filling, creating a raspberry-swirled cream.
- Top each éclair with the raspberry-swirled cream and garnish with additional fresh raspberries.
- Dust the éclairs with powdered sugar just before serving for an elegant finish.
Tips
- Choux Pastry Secrets: Ensure all ingredients are at room temperature for a smoother dough. Beat eggs thoroughly to create a glossy, elastic texture.
- Piping Perfection: Use a large round piping tip for uniform eclairs. Keep consistent pressure and length for professional-looking pastries.
- Baking Technique: Keep the oven door closed while baking to maintain consistent heat and help the eclairs rise properly.
- Cooling is Crucial: Let eclairs cool completely before filling to prevent soggy pastry and maintain their crisp structure.
- Cream Filling Hack: Refrigerate the white chocolate cream for 15-20 minutes to achieve the ideal piping consistency.
- Raspberry Freshness: Add fresh raspberries just before serving to prevent them from making the cream watery.
- Powdered Sugar Tip: Dust eclairs right before serving to keep the sugar looking pristine and prevent absorption.
Nutrition Facts
Calories: 172kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
