Eclairs with raspberry cream and white chocolate
6 servings
60 minutes
Eclairs with raspberry cream and white chocolate are an exquisite dessert of French cuisine that combines delicate choux pastry, airy berry cream, and the refined sweetness of white chocolate. The origins of eclairs trace back to 19th century France, where they became a symbol of elegant pastries. The crispy shell of the eclairs pairs wonderfully with the light tartness of raspberries and rich creamy flavor, creating a harmonious balance of sweetness and freshness. These pastries are perfect as a morning treat, accompaniment to tea or coffee, and as festive indulgence. Their preparation requires attention and patience, but the result is worth it – refined pleasure with French charm.
1
Pour water into a small pot, add salt, oil or margarine, bring to a boil, then remove the pot from heat and stir in flour into the hot liquid thoroughly.
- Water: 0.5 glass
- Butter: 50 g
- Wheat flour: 65 g
2
Return the pot to the stove, heat on low for 30 seconds, stirring frequently with a wooden spoon. Then remove the pot from the heat and let it sit for 5 minutes. Gradually beat in the eggs one at a time, thoroughly mixing the dough after each egg. Properly prepared choux pastry is soft, shiny, golden-yellow, and so sticky that it barely comes off the spoon.
- Chicken egg: 2 pieces
3
Line the baking tray with parchment paper. Fill the pastry bag with choux pastry and pipe strips about 10 cm long.
4
Bake the pastries for 20-25 minutes. Remove the finished eclairs from the oven and cut them along one side. Place them back in the oven for another 5 minutes, then take them out and let them cool completely.
5
Mash raspberries with a fork, mix with powdered sugar, whip heavy cream, add raspberries, and mix well.
- Raspberry: 100 g
- Cream: 2 glasss
- Powdered sugar: 1 tablespoon
6
Fill the eclairs with raspberry cream. Melt white chocolate in a water bath, let it cool slightly, and drizzle over the pastries.
- White chocolate: 100 g