Raspberry Eclair

Eclair is a delicate pastry with an equally delicate filling. The eclairs are made with choux pastry, which is quite fussy and requires a lot of care. Remember also that eclairs increase in size, so leave enough space between the eclairs when they are deposited. If you do it right, the result will exceed expectations.


For English custard:

35% cream – 325 g

sugar – 65 g

milk – 325 g

egg yolk – 7 gr

white chocolate – 100 g

For decoration:

icing sugar – 1 g

pistachios – 3 g

raspberries – 5 pieces.

For the custard dough:

milk – 255 g

water – 255 g

butter – 205 g

salt – 5 g

sugar – 12 g

flour – 210 g

eggs – 8 pcs.

For the raspberry jelly

raspberry puree – 300 g

cane sugar – 40 g

gelatine – 7 g

pectin – 4 g

sugar – 10 g

For the crunch:

whites – 180 g

cane sugar – 185 g

butter – 155 g

Step by step recipe

Step 1

Mix the milk with the water, butter, salt and sugar and the flour, bring to the boil and knead the dough, stirring vigorously for 3 minutes. Remove from the heat and add the eggs while stirring, then cool. Place in a piping bag and pipe 50g each of the eclair bases onto the baking tray.

Step 2

Prepare the crustianite. Mix the egg whites with the sugar and butter, knead until smooth, cut into 100g pieces, cool and roll out with a rolling pin between two parchment sheets until 3mm thick, cut out into eclair shapes and place the raw eclair batter on top.

Step 3

Prepare the jelly. Bring the raspberry purée and sugar to the boil, mix in the pectin, simmer for 2-3 minutes, remove, add the gelatine, then cool.

Step 4

Prepare the cream. Mix all the ingredients and in a water bath, bring to a temperature of 80 degrees. Add the melted white chocolate.

Step 5

Cut the tops off the ready baked eclairs, fill with the custard and decorate with fresh raspberries, cover the tops with icing sugar and decorate with raspberry jelly drops and sprinkle with crushed pistachios.

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