White Chocolate and Raspberry Eclairs
White Chocolate and Raspberry Eclairs are a delightful and indulgent treat that combines the rich sweetness of white chocolate with the tartness of fresh raspberries. These elegant pastries are perfect for special occasions or as a decadent dessert to impress your guests. With a light and airy choux pastry filled with a creamy white chocolate and raspberry filling, these eclairs are sure to be a hit. Follow this recipe to create your own batch of irresistible White Chocolate and Raspberry Eclairs.
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- For the filling:
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1/2 cup fresh raspberries, mashed
- For the glaze:
- 1 cup white chocolate chips
- 2 tablespoons heavy cream
- Fresh raspberries for garnish
Step 1: Prepare the Choux Pastry
In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Once the butter has melted, remove the saucepan from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Step 2: Add Eggs
Transfer the dough to a mixing bowl and let it cool for a few minutes. Add the eggs one at a time, beating well after each addition. The dough should be smooth and glossy.
Step 3: Pipe the Eclairs
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each eclair. Smooth out any peaks with a wet finger.
Step 4: Bake
Bake the eclairs for 20-25 minutes or until golden brown and puffed. Reduce the oven temperature to 350°F (180°C) and continue baking for an additional 10 minutes to dry out the centers. Remove from the oven and let them cool completely on a wire rack.
Step 5: Prepare the Filling
In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth. Stir in the mashed raspberries until well combined. Let the filling cool to room temperature.
Step 6: Fill the Eclairs
Using a piping bag fitted with a small round tip, gently fill each eclair with the white chocolate and raspberry filling. You can also slice the eclairs in half horizontally and pipe the filling onto the bottom half before placing the top back on.
Step 7: Glaze the Eclairs
In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth. Dip the top of each eclair into the glaze, allowing any excess to drip off. Place the glazed eclairs on a wire rack to set.
Step 8: Garnish and Serve
Before the glaze sets completely, garnish each eclair with a fresh raspberry. Refrigerate the eclairs for at least 30 minutes to allow the filling to set. Serve chilled and enjoy!
These White Chocolate and Raspberry Eclairs are a delightful combination of flavors and textures that will impress anyone who tries them. The light and airy choux pastry, creamy white chocolate and raspberry filling, and the sweet glaze come together to create a truly irresistible treat. Whether you’re serving them at a party or enjoying them as a special dessert, these eclairs are sure to be a hit!