adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Raspberry & white chocolate eclairs
Raspberry & white chocolate eclairs
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate classic chocolate eclairs with pastel colors and a hint of rosewater essence for a delightful and elegant twist.
Ingredients:
  • 125ml (1/2 cup) water
  • 50g unsalted butter, chilled
  • 65g plain flour, sifted
  • Pinch of salt
  • 2 eggs, lightly whisked
  • 2 x 180g pkts white chocolate, broken into squares
  • 120g fresh raspberries or frozen raspberries
  • 12.00 gm icing sugar mixture
  • 2 tsp rosewater essence
  • 470g (2 cups) double cream
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with non-stick baking paper. In a saucepan over low heat, combine water and butter until the butter melts. Increase heat to medium-high and bring it to a boil. Remove from heat and stir in the flour and salt until fully combined using a wooden spoon.
  • Cook the mixture over low heat in the pan, stirring with a wooden spoon until it comes away from the sides, approximately 30 seconds. Allow it to cool for 5 minutes. Gradually fold in half of the whisked egg using the wooden spoon, then add the rest, continuing to beat until the mixture is thick and glossy.
  • Spoon the dough into a piping bag with a 1cm-round nozzle. Pipe ten 12cm logs onto the lined tray. Bake for 20-25 minutes until puffed and golden. Slice a small opening on the side of each eclair. Return to the oven for 5 minutes. Cool on a wire rack.
  • For the raspberry filling, gently mash raspberries with icing sugar and rosewater using a fork in a bowl. In a separate bowl, whisk cream with a balloon whisk until it forms firm peaks. Gently fold the raspberry mixture into the whipped cream until just combined.
  • Carefully slice each eclair in half horizontally, making sure not to cut all the way through. Then generously spread raspberry cream inside each eclair.
  • Melt chocolate in a heatproof bowl over simmering water, stirring occasionally. Drizzle melted chocolate over the eclairs and chill until set.

Similar Recipes